Picadillo (Version #2)

READY IN: 40mins
Recipe by Dreamer in Ontario

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

Top Review by Mia in Germany

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

Ingredients Nutrition


  1. In large skillet on medium-high heat, stir beef with garlic until browned (about 5 minutes).
  2. 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.
  3. Before serving, stir in almonds or sprinkle them over top.

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