Beef Picadillo

"This Latin dish is from Every Day with Rachael Ray. This can be served just as is written or pile warm Beef Picadillo on a soft potato roll for a Latin-style sloppy joe."
 
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Ready In:
25mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • In a medium skillet, heat the olive oil over medium-high heat until hot but not smoking.
  • Add the onion, bell pepper, olives and garlic and cook until the vegetables are tender, about 5 minutes.
  • Crumble in the ground beef, using a wooden spoon to break up any large clumps.
  • Increase the heat and cook until the liquid is reduced.
  • Stir the tomato paste into the meat mixture and simmer over medium-low heat, stirring, for 2 minutes.
  • Stir in 2 to 3 tablespoons water to loosen the sauce.
  • Stir in the peas and carrots, cover and cook until just cooked through, 4 minutes.
  • Stir in the cilantro; season with salt and pepper.

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Reviews

  1. Really enjoyed the combo of stuffed olives & garlic in this dish, & I was also generous with the peas & carrots! Used lemon pepper instead of the S&P ~ just a personal preference of mine when garlic is included! Thanks for sharing a great recipe! [Made & reviewed while touring South & Central America on the Zaar World Tour 4]
     
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Tweaks

  1. Really enjoyed the combo of stuffed olives & garlic in this dish, & I was also generous with the peas & carrots! Used lemon pepper instead of the S&P ~ just a personal preference of mine when garlic is included! Thanks for sharing a great recipe! [Made & reviewed while touring South & Central America on the Zaar World Tour 4]
     

RECIPE SUBMITTED BY

I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
 
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