Picadillo is a ground (minced) meat filling, usually featuring stuffed olives and raisins, used for stuffing chiles, tamales and such. Here this inspired filling is the basis for a phyllo-crusted casserole.

Beef Picadillo en Phyllo

1 1/2 pounds lean ground beef
1/3 cup butter - divided use
1 medium onion, chopped
1 medium green bell pepper, chopped
2 cloves garlic, minced
1 (15-ounce) can tomato sauce
3/4 cup raisins
1 tablespoon capers
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup sliced pimiento-stuffed olives
6 phyllo sheets, (about 6-ounces total) - divided use

1. Melt 2 tablespoons of the butter in large skillet over medium heat. Add onion and green pepper; cook and stir 5 minutes. Stir in ground beef and garlic; cook until beef is no longer pink. Pour off drippings. Add tomato sauce, raisins, capers, salt and cinnamon; cook over medium-low heat 15 minutes. Stir in olives; reserve.
2. Meanwhile, melt remaining butter. Lightly brush butter on bottom and sides of 11 3/4 x 7 1/2-inch baking dish. Fold 1 phyllo sheet crosswise to fit bottom and sides of dish; brush lightly with butter. Repeat with 4 additional phyllo sheets, lightly brushing each with butter.
3. Spoon beef mixture into dish.
4. Cut remaining phyllo sheet into strips about 1 inch wide; place strips in layers around outer edges of dish, lightly brushing each with butter.
5. Bake in 400°F (205°C) oven 25 minutes. Let stand 10 minutes before serving.

Makes 6 servings.

Recipe and photograph:Courtesy of Beef Industry Council.