1. In a large skillet over medium heat, add the ground beef (directly to the hot skillet no oil needed) and cook until browned, breaking it up with a spatula as it cooks. Drain any excess liquid.

2. Meanwhile, finely chop onion, core and dice jalapeno (remove the seeds for less heat, or leave some seeds in for added spiciness, depending on your taste), and mince garlic.

3. Add the prepared vegetables to the skillet along with cumin, oregano, and cinnamon. Season with salt and pepper to taste. Cook for about 5 minutes, until the onions are softened.

4. Stir in the tomato sauce (or blended tomatoes), capers, sliced green olives, and the bay leaf into the beef mixture. Cover the skillet and reduce heat to low. If there isn't enough liquid, you can add a couple of tablespoons of water (beef broth or chicken broth), but more will be released as it simmers. Let the meat mixture simmer for about 15 minutes, allowing the flavors to meld together.

5. Remove the bay leaf and serve the picadillo with mashed potatoes, over rice, elbow macaroni, or your favorite type of pasta.