Picadillo De Res (Beef Picadillo)
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Total Recipe Time: 45 to 50 minutes
Makes 8 servings
2 pounds ground beef
1 teaspoon salt, divided
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 jalapeño or serrano pepper, minced
1 onion, finely chopped
2 pounds plum tomatoes, chopped
1 large potato, peeled, cut into 1/2-inch cubes
1 ripe plaintain or large firm banana, chopped
2 bay leaves
1 cinnamon stick
1/2 cup raisins
Hot cooked rice, toasted sliced almonds, chopped fresh cilantro
|1.||Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon. Season with 1/2 teaspoon salt, black pepper, ground cinnamon and cloves. Set aside. Remove any drippings from skillet.
|2.||Cook onion in same skillet over medium heat 3 minutes or until tender, stirring occasionally. Add tomatoes, beef mixture, jalapeño pepper, potato, plaintain, bay leaves and cinnamon stick. Reduce heat; cover and simmer 20 to 23 minutes or until potato is tender, stirring occasionally. Stir in raisins; continue cooking, uncovered, 5 minutes.|
|3.||Remove and discard bay leaves and cinnamon stick. Season with remaining 1/2 teaspoon salt. Serve beef with Serving Suggestions or as desired. |
Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
Cook's Tip: Picadillo mixture can be used as a filling in tacos or poblano chiles.
Nutrition information per serving: 337 calories; 13 g fat (4 g saturated fat; 6 g monounsaturated fat); 76 mg cholesterol; 230 mg sodium; 29 g carbohydrate; 3.3 g fiber; 27 g protein; 7.1 mg niacin; 0.7 mg vitamin B6; 2.3 mcg vitamin B12; 3.7 mg iron; 18.7 mcg selenium; 6.3 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.