Picadillo is a classic Spanish/Latin American stew with ground beef, tomatoes, and plenty of rich seasonings. It's almost like a thick chili in texture, and can be eaten in so many ways - serve it Cuban style with rice and black beans, in tortillas or even as empanada filling. C is a huge fan of stuffed peppers, so he opted to use the leftovers to stuff some peppers for lunch!
I like the Cuban version; the sofrito is studded with peppers and garlic and tons of my favorite spice - cumin! Some versions also call for potatoes, but I've left those out in order to keep this dish lower-carb. Raisins and olives are also an integral part of the traditional recipe - I know, meat, olives and raisins sounds weird together, kind of like Rachel's Thanksgiving beef trifle from Friends, but trust me, IT WORKS.
Ideally, if you're going traditional, you'll want to use alcaparrado - this is a blend of green olives, pimentos and capers. You should be able to find it at most Hispanic markets and maybe in the Hispanic aisle of your regular grocery store. If you can't, just use regular green olives and everything will turn out just fine.
The raisins are a sweet element to offset the sour brine of the olives. I left them out this time, but they really do add a nice element to the whole dish.
I ate mine taco-style with (low-carb) tortillas, but enjoyed them the next morning plain and topped with a runny egg for breakfast :)