Picadillo

Picadillo is a dish mainly consisting of ground beef typically found in Puerto Rico, Cuba, Mexico, and other Latin American countries. In Mexico and Puerto Rico it is sometimes used as a filling, such as for tacos, and can be mixed with vegetables. It can also be prepared as a type of stew. In most other Latin American countries it consists of a common table from where people pick small beef pieces or other food such as french fries. The name comes from the Spanish word, "picar" which means "to mince" or "to chop".

Picadillo

Servings:	Serves 6
Calories per serving:	476
Ready in:	50 minutes
Prep. time:	10 minutes
Cook time:	40 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	8th December 2013

Best recipe review Home cooking! 5/5 We love this Carla

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 500 g (1 lb 2 oz) of lean minced beef
• 1 large onion, peeled and chopped
• 4 Cloves of garlic, chopped
• 284 ml (½ pint) beef stock
• 1 large green bell pepper,deseeded and chopped
• 3 large russet potato, cubed, bite size
• 1 400 g (14.5 oz) tin tomatoes together with the juice
• 2 tablespoons of oil
• 1/8 teaspoon sea salt
• 2 tablespoons of Tex-Mex seasoning

Method

1. In a large, heavy pan, heat the oil to medium-high heat. Add the onions, garlic, bell pepper and seasoning to the pan.
2. When the bell pepper starts to discolour, add to it ground beef, stirring to break up large pieces and brown evenly, about 7 minutes.
3. As meat is browning, add potato, beef broth and diced tomatoes.
4. Simmer until the potato is cooked and the picadillo has thickened, stirring occasionally.

Serving suggestions

Serve hot with Spanish rice and tortilla.

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