CUBAN EMPANADAS RECIPES

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CUBAN PICADILLO RECIPE - DELICIOUS HEALTHY RECIPES MAD…



Cuban Picadillo Recipe - Delicious Healthy Recipes Mad… image

This Cuban Picadillo recipe is my family's favorite! It's really quick and easy to make, I make it a few times a month and make enough so we have leftovers!

Provided by Gina

Categories     Dinner

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6

Number Of Ingredients 12

1/2 large chopped onion
2 cloves garlic (minced)
1 to mato (chopped)
1/2 pepper (finely chopped)
2 tbsp cilantro
1-1/2 lb 93% lean ground beef
4 oz 1/2 can tomato sauce (I like Goya, check label for Keto)
kosher salt
fresh ground pepper
1 tsp ground cumin
1-2 bay leaf
2 tbsp alcaparrado (capers or green olives would work too)

Steps:

  • Brown meat on high heat in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all juice from pan.
  • Meanwhile, while meat is cooking, chop onion, garlic, pepper, tomato and cilantro.
  • Add to the meat and continue cooking on a low flame. Add alcaparrado and about 2 tbsp of the brine (the juice from the olives, this adds great flavor) cumin, bay leaf, and more salt if needed. Add tomato sauce and 1/4 cup of water and mix well. Reduce heat and simmer covered about 20 minutes.

Nutrition Facts : ServingSize 1 /2 cup, Calories 207 kcal, CarbohydrateContent 5 g, ProteinContent 25 g, FatContent 8.5 g, SaturatedFatContent 3 g, CholesterolContent 74 mg, SodiumContent 477 mg, FiberContent 1 g, SugarContent 3 g

CROCK POT PICADILLO - SKINNYTASTE



Crock Pot Picadillo - Skinnytaste image

Crock Pot Picadillo is a flavorful Cuban dish made with ground beef and a sauce made from simmering tomatoes, green olives, bell peppers, cumin, and spices. 

Provided by Gina

Categories     Dinner

Total Time 207 minutes

Prep Time 15 minutes

Cook Time 192 minutes

Yield 11

Number Of Ingredients 12

2 1/2 lbs 93% lean ground beef
1 cup minced onion
1 cup diced red bell peppers
3 cloves garlic (minced)
1/4 cup minced cilantro
1 small tomato (diced)
8 oz can tomato sauce
1/4 cup alcaparrado (manzanilla olives, pimientos, capers or green olives)
1 1/2 tsp ground cumin
1/4 tsp garlic powder
2 bay leaves
kosher salt and fresh pepper (to taste)

Steps:

  • Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces.
  • When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.
  • Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives) [I usually add some of the brine from the jar for added flavor] then add the spices.
  • Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8.
  • After it's ready, taste for salt and add more as needed [I added a little more cumin and garlic powder at the end as well since the crock pot tends to mute the flavors of herbs and spices].
  • Discard the bay leaves and serve over brown rice.
  • Makes about 5 3/4 cups.

Nutrition Facts : ServingSize 1 /2 cup, Calories 207 kcal, CarbohydrateContent 5 g, ProteinContent 28 g, FatContent 8.5 g, SaturatedFatContent 3.5 g, CholesterolContent 74 mg, SodiumContent 477 mg, FiberContent 1 g, SugarContent 3 g

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