Sauté onion and green pepper in olive oil in a large frying pan. Sauté about 5 minutes, until the onion is softened, then add the garlic and ground beef.

Mash the onion and green pepper into the sautéing meat and cook until the meat is browned, about 5 minutes.

Add the tomatoes, cumin, cinnamon, cloves (optional) and oregano. Reduce heat to low, cover and simmer for about 15 minutes.

Add olives and raisins and simmer 5 minutes longer. Salt and pepper to taste.

Serve hot over white rice; include fresh Tostones -- Fried Green Plantain for a special treat that will engender the gratitude of small children!

Note: Many cooks like to make picadillo with leftover beef roast, shredded -- a great way to use up the meat from Sunday dinner.