Easy Picadillo Recipes

PICADILLO

This could be where Sloppy Joes came from! It's a wonderful Cuban recipe that I've served like chili or over a roll or even over cornbread! Total comfort food.

Provided by devilsdancefloor

Categories Meat and Poultry Recipes Pork

Time 55m

Yield 6

Number Of Ingredients 21

Picadillo image

Steps:

Heat the olive oil in a large skillet over medium heat. Add the ground beef and chorizo sausage. Cook and stir until no longer pink, about 10 minutes.
Drain off some of the grease, and stir in the onions and bell pepper. Cook until soft, then add the garlic. Season with cumin, chili powder, oregano, paprika, cayenne and cinnamon. Cook and stir for about one minute to release the fragrance. Pour the tomatoes and beef stock into the pan, along with the sugar. Set the heat to low, cover, and simmer for 20 to 30 minutes.
Stir the raisins, olives, capers and vinegar into the pan, and simmer uncovered for 5 minutes. Add the almonds and lime juice, and cook until they are heated, then serve.

Nutrition Facts : Calories 485.6 calories, Carbohydrate 22.6 g, Cholesterol 79.3 mg, Fat 32.7 g, Fiber 3.2 g, Protein 25.5 g, SaturatedFat 10 g, Sodium 867.2 mg, Sugar 14.2 g

Ingredients

2 tablespoons olive oil
1 pound ground beef
½ pound chorizo sausage, chopped
1 large onion, chopped
½ cup chopped red bell pepper
2 cloves garlic, chopped
1 tablespoon ground cumin
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
1 ½ cups canned diced tomatoes
¾ cup beef stock
1 tablespoon white sugar
½ cup raisins
¼ cup chopped pimento-stuffed green olives
2 tablespoons apple cider vinegar
1 tablespoon capers, drained
⅓ cup slivered almonds, toasted
1 tablespoon lime juice

EASY CUBAN PICADILLO

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

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

Easy Cuban Picadillo image

Steps:

In a large skillet, cook and crumble beef with pepper and onion over medium-high heat until no longer pink, 5-7 minutes. Stir in tomato sauce, olives, raisins and vinegar; bring to a boil. Reduce heat; simmer, uncovered, until raisins are softened, 5-6 minutes., Serve with rice. If desired, top with fresh cilantro to serve.

Nutrition Facts : Calories 363 calories, Fat 13g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 683mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

Ingredients

1 pound lean ground beef (90% lean)
1 small green pepper, chopped
1/4 cup chopped onion
1 can (8 ounces) tomato sauce
1/2 cup sliced pimiento-stuffed olives
1/4 cup raisins
1 tablespoon cider vinegar
2 cups hot cooked rice
Fresh cilantro leaves, optional

CLASSIC CUBAN-STYLE PICADILLO

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 World Cuisine Recipes Latin American Caribbean

Time 30m

Yield 4

Number Of Ingredients 13

Classic Cuban-Style Picadillo image

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, Carbohydrate 23.8 g, Cholesterol 74.3 mg, Fat 18.5 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 6 g, Sodium 3571.8 mg, Sugar 16.6 g

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

EASY PICADILLO

Make and share this Easy Picadillo recipe from Food.com.

Provided by ShanChef

Categories Stew

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Easy Picadillo image

Steps:

Season beef with adobo powder.
Brown beef and drain off fat.
Return beef to hot skillet and add all remaining ingredients except the rice.
Simmer for 15 minutes.
Serve over hot white or yellow rice.

Nutrition Facts : Calories 435.7, Fat 22.9, SaturatedFat 9.2, Cholesterol 147.4, Sodium 748.5, Carbohydrate 8.4, Fiber 1.7, Sugar 4.9, Protein 46.9

Ingredients

2 lbs lean ground beef
1 1/2 teaspoons adobo seasoning, powder
2 (8 ounce) cans tomato sauce
1/2 cup sofrito sauce, # 191924 or 1/2 cup goya jarred sofrito sauce
10 green spanish pimento stuffed olives, sliced
2 (1/2 ounce) packets sazon goya
cooked white rice or yellow rice

BEEF PICADILLO

One recipe for Beef and Tomato Base makes enough for this Beef Picadillo recipe as well as the Beef, Onion and Bacon Sauce with Bucatini later in the week.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 21

Beef Picadillo image

Steps:

Soak the currants in the sherry.
Meanwhile, heat the butter in a Dutch oven or pot over medium heat. Add the garlic and onions, then season with salt and pepper. Sweat until the onions are very tender, then stir in the paprika and chili powder. Stir in the sherry and currants.
Puree the peppers with 1 cup water until smooth, then add the pureed peppers to the Dutch oven with the tomato sauce. Stir in the almonds and the Beef and Tomato Base, then bring to a simmer and let the flavors combine a few minutes. Adjust the seasoning and remove from the heat.
Cool and store for a make-ahead meal or serve immediately. Reheat over medium heat, garnish with parsley and pass chips for dipping and topping.
Heat the oil in a large pan over medium-high heat. When the oil is very hot, pat the meat dry with paper towels and add half of the beef to the pan. Crumble the beef with a potato masher or wooden utensil. Cook to develop a deep brown color, season with salt and pepper, and then remove to a plate. Repeat the process with the remaining beef. Add the tomato paste to the pan and stir until fragrant. Then add the stock and the browned beef. Stir to combine, then reduce the heat to a simmer.

Ingredients

3 tablespoons currants
1/2 cup sherry
2 tablespoons butter
4 cloves garlic, chopped
2 medium onions, chopped
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 round tablespoons paprika or smoked sweet paprika
1 tablespoon chili powder
1 jar piquillo peppers, drained (about 1 cup)
1 cup tomato sauce
1/2 cup slivered or sliced almonds, lightly toasted
4 cups Beef and Tomato Base, recipe follows
Chopped fresh flat-leaf parsley, for garnish
Good-quality ridged potato chips, to serve
2 to 3 tablespoons canola oil
3 pounds ground beef sirloin, at room temperature
Salt and coarse black pepper
Salt and coarse black pepper
1/2 cup tomato paste
4 cups beef stock

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#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #beef #chili #stove-top #meat #pasta-rice-and-grains #equipment