Picadillo With Chili Sauce

Submitted by Caroline Cooks

"This has a different taste from other Picadillo recipes posted; sweet chili sauce to balance the spiciness and saltiness. The combo of sweet-spicy-salty makes a tasty Picadillo meal."

 

• Ready In: 45mins
• Ingredients: 12
• Serves: 4-6

ingredients

• 1 lb ground round
• 1 teaspoon oregano
• 1 teaspoon cumin
• 4 garlic cloves
• 1 medium onion, chopped fine
• 1 small green pepper, chopped
• 1⁄2 cup beef stock
• 3⁄4 cup sweet chili sauce
• 2 small potatoes, peeled and diced
• 8 -10 green olives, pitted
• salt and pepper, to taste
• olive oil

directions

1. In a mixing bowl, combine ground beef, oregano, cumin, salt and pepper.
2. In a skillet, heat olive oil. Sauté onions, green pepper, and garlic until soft. Add ground beef mixture, beef stock, and chili sauce.
3. Cover and cook over medium-low heat for 15 minutes.
4. Add diced potato. Cover and cook another 15 minutes, or until potatoes are done.
5. Remove cover.
6. Add olives and cook, uncovered, 15 minutes or until liquid is fully evaporated, but the meat is still moist.
7. Serve picadillo warm with rice or let cool and use as a filling for empanadas and papas rellenas.

Reviews

[AZPARZYCH]

This is a good recipe! I forgot to buy the beef stock so had to add water but it was still very flavorful. Add about 15 olives; only change I will make next time is cut the olives in half, getting a whole olive in one bite was a bit salty. Served with warm tortillas. Made for Fall 2009 PAC.

 

[erobbins4]

Made for freezer tag challenge March 2008. Very tasty dish. We really enjoyed the flavors and I will likely make again. The dish doesn't however work well for the freezer as the potatoes absorbed too much liquid and had an odd texture after freezing. I will however make it on a weekend night when I have time to watch the dish. Well worth the effort. I served with black beans, salad and tortillas. Great recipe. Thanks.

 

[Michelle S.]

This was quite a lovely and tasty dish. I had it over rice and some rolled in a tortilla. I think I prefer the tortilla as for some reason the rice "blands" the dish out. This is extremely easy to prepare. I subbed adobo seasoning for the salt and pepper and I think I would add MORE olives next time, but that is just a personal preference. My only negative was that even though I diced my potatoes quite small, they were still a tad bit crisp. Next time I might par boil them just a little to avoid that. But overall, you cannot beat the fantastic flavor this dish has to offer.