Picadillo With Pizzazz
"This Spanish dish is a lot like our Sloppy Joes, but with a little bit more pizzazz. I suggest serving this over rice."
photo by Lavender Lynn
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 tablespoons vegetable oil
- 1 lb ground beef
- 1 cup chopped onion
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1⁄2 cup chopped pimiento-stuffed green olives
- 1⁄2 cup raisins
- 2 teaspoons chili powder
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- hot pepper sauce, to taste
directions
- In a large skillet, heat the oil over medium heat. Add the ground beef and onion and brown the beef until no pink remains. Add the remaining ingredients and mix well. Reduce the heat to low and simmer until the mixture is warmed through.
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Reviews
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Great picadillo! DH right away said "5 stars" and I agree! Made for SWT2019 -
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This has a great flavor. All of the ingredients go together so well. Tastes great with rice. -
This was wonderful. It's has a lot of various ingredients that meld well together to create a filling dish that has a slight sweetness (I guess partly because of the raisins), but overall it has a pleasant robust flavor. I served it with steam white rice, and it was a great meal. But I can imagine it would also be great over pasta as well, as some have chosen to do. Thank you for sharing your recipe, JackieOhNo. We loved it.
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Really yummy! Easy to make too. I just used sliced olives instead of chopping them. I also served over pasta instead of rice, personal preference. This is great for a quick week night meal. Thanks for sharing! Made for PRMR Tag game.
Tweaks
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Really yummy! Easy to make too. I just used sliced olives instead of chopping them. I also served over pasta instead of rice, personal preference. This is great for a quick week night meal. Thanks for sharing! Made for PRMR Tag game.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
