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Picadillo

Picadillo


  • Author: Adapted from Cooking Texas Style by Candy Wagner and Sandra Marquez
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: 8
  • Category: Supper
  • Method: stove top
  • Cuisine: Cuban

Description

Divide this into smaller portions and freeze. Fabulous for burritos, salads and served over rice.


Ingredients

  • 1 pound ground beef
  • 1 pound ground pork
  • 1 cup chopped onions (I always used frozen onions)
  • 1 cup chopped red bell peppers (can sub pimientos)
  • 1-14 ounce can whole tomatoes
  • 1 6-ounce can tomato paste
  • 1/2 cup jarred, pickled, jalapenos, chopped
  • 2 cloves garlic, minced
  • 1 cup raisins
  • 1 cup slivered almonds (I like them toasted)
  • 1 teaspoon ground cumin
  • 1 teaspoon dried leaf oregano
  • 1 teaspoon Sriracha sauce (optional, but good if you walk on the spicy side)
  • Salt and pepper
  • 1/2 to 1 cup water

Instructions

  1. Brown ground meat. Drain off fat.
  2. Add onions and red bell peppers. Continue to saute for a couple minutes.
  3. Pour tomatoes over meat mixture. Break up tomatoes with wooden spoon. (It’s not a sin to use diced tomatoes if you prefer.)
  4. Stir in remaining ingredients. Cover and cook on low for 20-30 minutes.

Nutrition

  • Serving Size: 1/8 of recipe
  • Calories: 408 kcal
  • Sugar: 16.6 g
  • Fat: 24.3 g
  • Carbohydrates: 25.9 g
  • Fiber: 4.3 g
  • Protein: 23.9 g

Keywords: Easy supper recipes, taco filling, lunch