MEXICAN BISTEC RECIPE RECIPES

Name: Mexican Picadillo Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 lbs. low-fat ground beef; 2 medium white potatoes; 2 medium carrots; 1 cup green peas (preferably use frozen peas not canned); ½ cup raisins; 1 cup tomato sauce; 1 tsp. salt; ½ tsp. black pepper; ¼ tsp. ground cumin (optional); 2 bay leaves (optional (remove before serving)); 2 tbsp. cooking (or olive oil)

MEXICAN PICADILLO [STEP-BY-STEP RECIPE]

Mexican Picadillo [Step-by-Step Recipe] image

Mexican style ground beef with carrots, potatoes, green peas, raisins, and tomato sauce. Great as a taco filling, over white rice, or on a tostada. One of our favorite ground beef recipes.

Provided by Douglas Cullen

Categories Dinner

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 11

Ingredients

2 lbs. low-fat ground beef
2 medium white potatoes
2 medium carrots
1 cup green peas (preferably use frozen peas not canned)
½ cup raisins
1 cup tomato sauce
1 tsp. salt
½ tsp. black pepper
¼ tsp. ground cumin (optional)
2 bay leaves (optional (remove before serving))
2 tbsp. cooking (or olive oil)

Steps:

Peel the carrots and potatoes first.
Chop the potatoes and carrots.
Preheat 2 tablespoons of cooking oil in a large frying pan over medium-high heat.
Add the ground beef to the frying pan and lightly brown the ground beef. (about 5 minutes)
Add the potatoes and carrots, stir and cook for 6 minutes.
Add the raisins and peas and stir.
Add the tomato sauce, salt and black pepper and stir.
Reduce to medium-low heat and cook for 20 minutes until the liquid has reduced and the potatoes and carrots have softened.
Taste and add salt if necessary.

Nutrition Facts : ServingSize 1 cup, Calories 528 kcal, CarbohydrateContent 61 g, ProteinContent 38 g, FatContent 17 g, SodiumContent 916 mg, SugarContent 20 g

CARNE EN BISTEC - COLOMBIAN STEAK WITH ONIONS AND TOMATO…

Carne en Bistec - Colombian Steak with Onions and Tomato… image

Beef lovers, you'll love this quick Colombian Carne en Bistec steak dish cooked with onions, tomatoes and cumin.

Provided by Gina

Categories Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6

Number Of Ingredients 8

Ingredients

1-1/2 lbs sirloin tip steak (sliced very thin)
kosher salt to taste
1/2 teaspoon garlic powder
1/2 teaspoon cumin
4 tsp olive oil
1 medium onion (sliced thin or chopped)
1 very large tomato or 2 medium tomatoes (sliced thin or chopped)
cooked rice and fried eggs (optional for serving)

Steps:

Season steak with 1 teaspoon salt and garlic powder.
Heat a large frying pan until VERY HOT.
Add 2 tsp of oil then half of the steak and cook less than a minute on each side until browned.
Set steak aside, add another teaspoon of oil and cook remaining steak. Set aside.
Reduce heat to medium, add another teaspoon of oil and add the onions.
Cook 2 minutes, until soft then add the tomatoes.
Season with more salt, to taste, about 1/4 to 1/2 teaspoon. Add black pepper and cumin and reduce heat to medium-low.
Add 1/4 cup of water and simmer a few minutes to create a sauce, add more water if needed and taste adjust seasoning as needed.
Return the steak to the pan along with the drippings, combine well and remove from heat.
Serve over rice or veggie rice for a low carb option with a sunny-side up egg on top.

Nutrition Facts : ServingSize 4 oz steak with sauce+ onions tomatoes, Calories 188 kcal, CarbohydrateContent 3 g, ProteinContent 25.2 g, FatContent 7.2 g, FiberContent 0.7 g, SaturatedFatContent 0.5 g, SodiumContent 49 mg

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