PICADILLO RECIPES RECIPES

CLASSIC CUBAN-STYLE PICADILLO RECIPE | ALLRECIPES

Classic Cuban-Style Picadillo Recipe | Allrecipes image

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 Ground Beef

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 clove garlic, minced, or more to taste
1 small onion, chopped
½ green bell pepper, chopped
1 pound lean ground beef
6 large pitted green olives, quartered
½ cup raisins
1 tablespoon capers
1 (8 ounce) can tomato sauce
2 (1.41 ounce) packages sazon seasoning (such as Goya®)
1 tablespoon ground cumin
1 teaspoon white sugar
salt to taste

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

PICADILLO RECIPE - QUICK FROM SCRATCH ONE-DISH MEALS ...

Picadillo Recipe - Quick From Scratch One-Dish Meals ... image

Our version of this Cuban classic mixes ground beef with a highly seasoned tomato sauce, fried potatoes, raisins, and green olives—and an untraditional dash of hot sauce. Whether you serve it over rice, with corn tortillas, or stuffed into roasted peppers, picadillo is a deeply satisfying dish.

Provided by Food & Wine

Total Time 45 minutes

Yield 4

Number Of Ingredients 16

Ingredients

1 1/4 pounds ground beef
1 large onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1/2 cup beer
1 1/3 cups drained canned chopped tomatoes (one 15-ounce can)
2 tablespoons tomato paste
2 teaspoons ground cumin
1 1/4 teaspoons ground coriander
1 1/2 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1/4 teaspoon Tabasco sauce
2 tablespoons cooking oil
1 pound baking potatoes (about 2), peeled and cut into 1/2-inch pieces
1/2 cup raisins
1/2 cup quartered and pitted green olives

Steps:

In a large stainless-steel frying pan, cook the ground beef until it is no longer pink. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until starting to soften, about 3 minutes.
Stir in the beer, tomatoes, tomato paste, cumin, coriander, salt, black pepper, and Tabasco sauce and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.
Meanwhile, in a large nonstick frying pan,heat the oil over moderately high heat. Add the potatoes and cook, stirring occasionally, until golden brown, 8 to 10 minutes.
Add the potatoes, raisins, and olives to the meat mixture. Cook, covered, until the potatoes are just done, about 10 minutes longer.

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CUBAN PICADILLO RECIPE | INGRID HOFFMANN | FOOD NETWORK

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Reviews 4.1
Total Time 40 minutes
Category main-dish
Cuisine cuban

To make Picadillo soupier for serving over rice, add additional wine, chicken or beef stock.

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GROUND BEEF EMPANADAS (PICADILLO) RECIPE | MARCELA ...

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Reviews 4.4
Total Time 1 hours 30 minutes
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Grease a large baking sheet with some nonstick cooking spray. Unfold one sheet of puff pastry onto a lightly floured surface. Using a floured rolling pin, roll the pastry out to a 1/4- to 1/8-inch thickness. With a knife, cut out 4 equal squares measuring 4 1/2-by-5 1/2-inches. Add 2 tablespoons of the cooled beef mixture to the center of the square. Brush the edge of each square with some egg wash and fold to shape into triangles. Crimp the edges with a fork. Transfer the empanadas to the prepared baking sheet and brush them with the remaining egg wash. Bake until golden brown, about 25 minutes.

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Reviews 4.4
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Grease a large baking sheet with some nonstick cooking spray. Unfold one sheet of puff pastry onto a lightly floured surface. Using a floured rolling pin, roll the pastry out to a 1/4- to 1/8-inch thickness. With a knife, cut out 4 equal squares measuring 4 1/2-by-5 1/2-inches. Add 2 tablespoons of the cooled beef mixture to the center of the square. Brush the edge of each square with some egg wash and fold to shape into triangles. Crimp the edges with a fork. Transfer the empanadas to the prepared baking sheet and brush them with the remaining egg wash. Bake until golden brown, about 25 minutes.

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EASY CUBAN PICADILLO RECIPE: HOW TO MAKE IT

My girlfriend gave me this delicious recipe years ago. I’ve made it ever since for family and friends, and they all love it. My daughter loves to take leftovers to school for lunch the next day. —Marie Wielgus, Wayne, New Jersey
From tasteofhome.com
Reviews 4.8
Total Time 25 minutes
Category Dinner
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Calories 363 calories per serving

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EASY CUBAN PICADILLO RECIPE: HOW TO MAKE IT

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