INGREDIENTS
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MAKE IT
Step 1
Heat oil in medium saucepan over medium-high heat. Add peppers, onion and garlic; cook, stirring occasionally, for 2 to 3 minutes. Add ground beef; cook, stirring frequently, until no longer pink. Drain.
Step 2
Add tomato paste; stir to blend in. Stir in bouillon mixture, olives, capers and 1/2 teaspoon salt. Cook, stirring occasionally, until most of the liquid has evaporated. Reduce heat to low; add raisins. Cover; cook, stirring occasionally, for an additional 10 minutes. Remove from heat. Gently mix in chopped egg.
Step 3
Preheat oven to 375° F. Grease 13 x 9-inch baking dish.
Step 4
Boil potatoes in salted water until tender; drain well. Mash potatoes while hot until smooth. Add butter; alternately mix in evaporated milk and beaten eggs. Add remaining 1/2 teaspoon salt and pepper; mix well.
Step 5
Place half of mashed potatoes in prepared baking dish. Spoon Picadillo over potatoes. Gently spread remaining mashed potatoes over Picadillo. Sprinkle with cheese.
Step 6
Bake for 35 to 40 minutes or until cheese is slightly browned. Serve hot.
INGREDIENTS
THERES MORE TO COOK WITH OUR MILKS.
