3 Reviews

I completely missed that the recipe called for TWO pounds of ground meat when I decided to make it. I proceeded with one pound however since I had dinner planned and everything else ready on the counter. The recipe turned out with a good ratio of meat to veggies so I was happy after all and will stay with the one pound. This recipe doesn't have the depth & contrasts of flavors of my favorite picadillo recipe, but I would make it again. It's fast and easy enough for a meal on a busy night & my family liked the addition of the potatoes. Do use the optional catsup. It's fairly vital to the flavor profile. I used yukon gold potatoes & cooked in the microwave to speed things along. Served with Blue Mesa Cornbread and a salad. Thank you for sharing the recipe!

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Susie D August 04, 2012

This was delicious and everyone loved it. I used tortillas to eat it with.

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MarraMamba May 19, 2014

This dish sure stretched two pounds of ground beef a long way. It was a surprise that it was sweet and tart. I served it with classic Southern cornbread. I am going to enjoy the leftovers for lunch. I suspect it will taste even better the following day.

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Miss Fannie April 24, 2013
Picadillo (Hash) at the Flores Family's El Charro Cafe