Picadillo De Res (Beef Picadillo)
Courtesy of The Beef Checkoff 8 Servings • 15 Min. Prep Time • 35 Min. Cook Time| Ingredients |
|---|
| 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 jalapeño 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 |
Directions:
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
Nutrition:
Calories: 337; Total Fat: 13g; Saturated Fat: 4g; Cholesterol: 76mg; Total Carbs: 29g; Fiber: 3g; Protein: 27g; Sodium: 230mg;