Prep 15 mins
Cook 25 mins
Supper needn't be a big bore when you're economizing with ground beef. This tangy Latin American dish can be served with rice or couscous, or used as a taco filling. Adapted from Like Grandma Used to Make: A Treasury of Fondly Remembered Dishes, a Reader's Digest publication. Recipe found in The Toronto Star
- 1 lb lean ground beef
- 2 garlic cloves, minced
- 1⁄2 cup tomato sauce
- 2 small tomatoes, coarsely chopped
- 1 apple, unpeeled, chopped
- 4 large green onions, sliced (white and green parts)
- 1⁄3 cup raisins
- 1⁄4 cup water
- 1⁄4 cup pimento stuffed olive, chopped
- 1 tablespoon pickled jalapeno pepper, minced
- 1 tablespoon white vinegar
- 1 teaspoon granulated sugar
- 1⁄2 teaspoon celery seed
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄8 teaspoon ground cloves
- 3 tablespoons slivered almonds
- In large skillet on medium-high heat, stir beef with garlic until browned (about 5 minutes).
- Stir in tomato sauce, tomatoes, apple, onions, raisins, water, olives, jalapeno, vinegar, sugar, celery seeds, cinnamon, cumin, salt, pepper and cloves,turn heat to medium-low, cover and simmer 20 to 30 minutes.
- Before serving, stir in almonds or sprinkle them over top.
I've made many variations of picadillo, but this was the easiest so far and one of the tastiest. Like Susie, I added some zucchini but otherwise made as directed except for the celery seed which I didn't have. Used some celery salt instead and omitted the other 1/4 teaspoon of salt, so I think I got the taste right. I'll make this again. Thanks for sharing :)<br/>Made for ZWT 9 / Caribbean for The Apron String Travelers
I love picadillo in many forms and thought this one would be a perfect introduction to the flavors for someone looking to try picadillo. It is also quick cooking and would be a great weeknight skillet meal. I did make a few changes; using ground turkey for lower fat and adding more veggies. I added a zucchini, a bell pepper, and a hand full of shredded carrots as I try to sneak those veggies in where possible. The spices were well used. Thank you for sharing the recipe!
This was my first taste of Picadillo, and I must admit that I was a little scared when I saw the ingredients, but this was amazing. It has the perfect amount of spice with pings of sweetness when you eat the raisins and apples. Thanks for another great recipe Dreamer! Made for team Tasty Testers for The Caribbean Islands round during ZWT9.