Picadillo De Res (Beef Picadillo)

Courtesy of The Beef Checkoff

Servings: 8
Prep Time: 15 Min.
Cook Time: 35 Min.

* 2 lb. ground beef
* 1 tsp. salt, divided
* 1/2 tsp. black pepper
* 1/4 tsp. ground cinnamon
* 1/8 tsp. ground cloves
* 1 onion, finely chopped
* 2 lb. plum tomatoes, chopped
* 1 jalapeņo or serrano pepper,  minced
* 1 large potato, peeled, cut into 1/2 -in. cubes
* 1 ripe Plantain or large firm banana, chopped
* 2 bay leaves
* 1 cinnamon stick
* 1/2 c. raisins

1. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8-10 min., breaking into 3/4 -in. crumbles and stirring occasionally. Remove from skillet with slotted spoon. Season with 1/2 tsp. salt, black pepper, ground cinnamon and cloves. Set aside. Remove any drippings from skillet.
2. Cook onion in same skillet over medium heat 3 min. or until tender, stirring occasionally. Add tomatoes, beef mixture, jalapeno pepper, potato, Plantain, bay leaves and cinnamon stick. Reduce heat; cover and simmer 20-23 min. or until potato is tender, stirring occasionally. Stir in raisins; continue cooking, uncovered, 5 min.
3. Remove and discard bay leaves and cinnamon stick. Season with remaining 1/2 tsp. salt.

* Picadillo mixture can be used as a filling in tacos or poblano chiles.

* Recipe Courtesy of The Beef Council

Calories: 337;   Total Fat: 13g;   Saturated Fat: 4g;   Cholesterol: 76mg;   Total Carbs: 29g;   Fiber: 3g;   Protein: 27g;   Sodium: 230mg;