Total Time
40mins
Prep 10 mins
Cook 30 mins

this is a really quick week night dinner but it tastes even better if you make it a day ahead.

Ingredients Nutrition

Directions

  1. heat oil in skillet, add beef and onion, cook until browned, breaking up big chunks, drain off fat.
  2. add chili powder and pumpkin pie spice, stir well.
  3. add tomatoes, broth, raisins and olives, and vinegar.
  4. simmer for 15 minutes until thickened and flavors are blended.
  5. season to taste with salt& pepper, garnish with almonds.

Reviews

(5)
Most Helpful

At first taste it needed something. So I did have to kick it up with hot pepper sauce and cumin. I also added minced garlic. I skipped the oil and used a non stick pan.

Rita~ April 24, 2003

This was very good and easy to prepare. What intrigued me about the
recipe was the use of pumpkin pie spice. I used homemade pumpkin pie spice and like Rita, added 1/2 teaspoon of ground cumin and my contribution of 1/4 teaspoon of Spanish smoked paprika. The chili powder was reduced to two teaspoons. Served with plain white rice. I love the Sephardic flavors of picadillo and this one is a good find! Accompanied by a simple tossed salad for a weeknight meal. Picadillo definitely tastes better the next day. Reviewed for Spanish forum tag game Raisins/Uvas Pasas.

COOKGIRl February 24, 2011

This was interesting. The pumpkin pie spice really made this different, I thought it was pretty good. Very authentic tasting. Made for ZWT5 - Epicurean Queens.

Sarah in New York May 30, 2009

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