CLASSIC CUBAN-STYLE PICADILLO RECIPE | ALLRECIPES
Here is a classic Cuban recipe for ground beef that is typically eaten over white rice. It can also be used as a filling for tacos or empanadas. It's delicious with fried ripe plantains.
Provided by Amalloch
Categories Caribbean Recipes
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes.
- Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes.
- Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture.
- Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.
Nutrition Facts : Calories 349.7 calories, CarbohydrateContent 23.8 g, CholesterolContent 74.3 mg, FatContent 18.5 g, FiberContent 2.4 g, ProteinContent 23.7 g, SaturatedFatContent 6 g, SodiumContent 3571.8 mg, SugarContent 16.6 g
30-MINUTE EASY CUBAN BEEF EMPANADAS RECIPE IN 8 SIMPLE STEPS
These EASY Beef Empanadas come together quickly in about 30-minutes and are absolutely bursting with flavor! They start with a pre-made crust instead of homemade empanada dough -- making them quick to put together! These minced beef empanadas are perfect for appetizers or tapas parties, and even Cinco de Mayo celebrations. Homemade Beef mince Empanadas are just good. Luckily, this shortcut version is quick & easy to make, and if beef isn't your thing, swap in ground chicken, pork, or lamb, too.
Provided by Ronda Eagle | Kitchen Dreaming
Categories Appetizer
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 10
Number Of Ingredients 16
Steps:
- Pre-heat oven to 350°F. Prepare a baking tray with a silicone mat, parchment paper, or aluminum foil and set aside.
- Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it us with a spoon or rubber spatula, about 10 minutes.
- Add onions and peppers and cook until soft, about 5 minutes more.
- Stir in tomato sauce (or crushed tomatoes), chipolte in adobo (if adding), cumin, cayenne, garlic, oregano, sliced olives, salt, and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes. Taste and adjust spice level to your tastes.
- Remove and set aside until cool enough to handle.
- Spoon about 2 heaping tablespoons of meat mixture into the middle of the empanada wrapper, fold in half to form a half-moon; moisten the edges with water and pinch to seal or crimp edges with a fork.
- With a pastry brush, lightly brush egg wash over the top side of the empanada dough. This encourages browning, but may be omitted for egg-free empanadas.
- Place empanadas on a foil-lined sheet pan sprayed lightly with non-stick cooking spray. Bake Empanadas until crisp and golden brown, about 20 to 30 minutes.
Nutrition Facts : ServingSize 1 Empanada, Calories 214 kcal, CarbohydrateContent 24 g, ProteinContent 7 g, FatContent 9 g, SaturatedFatContent 2 g, CholesterolContent 32 mg, SodiumContent 164 mg, SugarContent 1 g
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