Best Beef Picadillo Recipes

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GROUND BEEF EMPANADAS (PICADILLO)



Ground Beef Empanadas (Picadillo) image

Provided by Marcela Valladolid

Categories     main-dish

Time 1h30m

Yield 8 empanadas

Number Of Ingredients 13

1 tablespoon vegetable oil
8 ounces ground beef chuck
1/2 teaspoon salt
Pinch freshly ground black pepper
1/2 cup drained green pitted olives, chopped
1/2 cup raisins
1 carrot, peeled and finely chopped
1/2 white onion, finely chopped
1 cup canned tomato puree or sauce
Nonstick cooking spray, for greasing
One 1-pound package frozen puff pastry
All-purpose flour, for dusting
2 large eggs, beaten with 1 tablespoon water

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the oil in a heavy saute pan over medium-high heat. Add the ground beef chuck and cook until browned, about 7 minutes. Season with the salt and pepper. Add the olives, raisins, carrots and onions and saute for just a couple minutes until softened. Add the tomato puree and simmer for 10 minutes. Turn the heat off and cool to room temperature before filling the empanadas.
  • Grease a large baking sheet with some nonstick cooking spray. Unfold one sheet of puff pastry onto a lightly floured surface. Using a floured rolling pin, roll the pastry out to a 1/4- to 1/8-inch thickness. With a knife, cut out 4 equal squares measuring 4 1/2-by-5 1/2-inches. Add 2 tablespoons of the cooled beef mixture to the center of the square. Brush the edge of each square with some egg wash and fold to shape into triangles. Crimp the edges with a fork. Transfer the empanadas to the prepared baking sheet and brush them with the remaining egg wash. Bake until golden brown, about 25 minutes.

BEEF PICADILLO



Beef Picadillo image

One recipe for Beef and Tomato Base makes enough for this Beef Picadillo recipe as well as the Beef, Onion and Bacon Sauce with Bucatini later in the week.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 21

3 tablespoons currants
1/2 cup sherry
2 tablespoons butter
4 cloves garlic, chopped
2 medium onions, chopped
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 round tablespoons paprika or smoked sweet paprika
1 tablespoon chili powder
1 jar piquillo peppers, drained (about 1 cup)
1 cup tomato sauce
1/2 cup slivered or sliced almonds, lightly toasted
4 cups Beef and Tomato Base, recipe follows
Chopped fresh flat-leaf parsley, for garnish
Good-quality ridged potato chips, to serve
2 to 3 tablespoons canola oil
3 pounds ground beef sirloin, at room temperature
Salt and coarse black pepper
Salt and coarse black pepper
1/2 cup tomato paste
4 cups beef stock

Steps:

  • Soak the currants in the sherry.
  • Meanwhile, heat the butter in a Dutch oven or pot over medium heat. Add the garlic and onions, then season with salt and pepper. Sweat until the onions are very tender, then stir in the paprika and chili powder. Stir in the sherry and currants.
  • Puree the peppers with 1 cup water until smooth, then add the pureed peppers to the Dutch oven with the tomato sauce. Stir in the almonds and the Beef and Tomato Base, then bring to a simmer and let the flavors combine a few minutes. Adjust the seasoning and remove from the heat.
  • Cool and store for a make-ahead meal or serve immediately. Reheat over medium heat, garnish with parsley and pass chips for dipping and topping.
  • Heat the oil in a large pan over medium-high heat. When the oil is very hot, pat the meat dry with paper towels and add half of the beef to the pan. Crumble the beef with a potato masher or wooden utensil. Cook to develop a deep brown color, season with salt and pepper, and then remove to a plate. Repeat the process with the remaining beef. Add the tomato paste to the pan and stir until fragrant. Then add the stock and the browned beef. Stir to combine, then reduce the heat to a simmer.

PICADILLO (CUBAN BEEF HASH)



Picadillo (Cuban Beef Hash) image

I got the original recipe from my father-in-law and made a few changes. It has been one of my family's favorites for over 20 years. Serve over white rice, or complete with a side of French fries. It may not sound fancy but it is definitely delicious!

Provided by vegnewbie

Categories     Main Dish Recipes

Time 1h10m

Yield 5

Number Of Ingredients 9

2 ½ pounds ground beef
4 cloves garlic, minced
1 (28 ounce) can tomato sauce
½ cup stuffed green olives
½ cup brine from olive jar
½ teaspoon garlic salt
½ teaspoon garlic powder
1 tablespoon adobo seasoning
½ teaspoon black pepper

Steps:

  • Heat a large pot over medium-high heat until hot. Add beef and garlic; cook and stir until the beef is crumbly and no longer pink. Place cooked beef in a mesh strainer to drain off the grease.
  • Return beef to the pan and add the tomato sauce, green olives, and olive brine. Season with garlic salt, garlic powder, adobo seasoning, and pepper. Bring to a simmer, then reduce heat to medium-low, cover, and simmer for 45 minutes, stirring occasionally.

Nutrition Facts : Calories 495.7 calories, Carbohydrate 11.2 g, Cholesterol 137.9 mg, Fat 32 g, Fiber 3.3 g, Protein 41.1 g, SaturatedFat 11.2 g, Sodium 2060.5 mg, Sugar 6.5 g

BEEF PICADILLO ENCHILADAS



Beef Picadillo Enchiladas image

Juicy ground meat cooked with aromatics, tomatoes, olives and raisins creates an irresistible filling for these crispy, cheesy enchiladas. A celebrated dish throughout Latin America, picadillo will win you over with its delicate balance of sweet and savory. Enjoy as a filling or on its own with rice and beans.

Provided by Food Network Kitchen

Time 45m

Yield 4

Number Of Ingredients 11

1/3 cup vegetable oil
1 medium onion, diced
1 green bell pepper, diced
1 pound 80-percent lean ground beef
1 teaspoon Chinese five-spice powder
Kosher salt and freshly ground black pepper
One 14-ounce can crushed tomatoes
1/4 cup green olives, sliced
1/4 cup golden raisins
Twelve 6-inch corn tortillas
2 cups shredded Cheddar (about 8 ounces)

Steps:

  • Preheat the oven to 350 degrees F. Heat a large skillet over medium-high heat. Add 1 tablespoon of oil, the onion and pepper and cook, stirring, until soft, about 5 minutes. Add the ground beef, five-spice, 1 teaspoon salt and a few grinds of pepper. Cook, breaking up the meat, until it begins to brown, about 5 minutes. Stir in the tomatoes, olives and raisins. Bring to a simmer and cook until thickened, about 2 minutes. Season with salt and pepper.
  • Heat the remaining oil in a small skillet over medium heat. Once the oil is shimmering, heat the tortillas, one at a time, in the hot oil until they bubble and darken slightly, about 10 seconds per side. Drain on paper towels. Spread about 1/2 cup ground beef picadillo mixture on the bottom of a 9 -by-13-inch baking dish. Put about 1/4 cup picadillo and 1 tablespoon Cheddar down the center of each tortilla. Roll tightly and lay them in the baking dish, seam side down. Spoon the rest of the picadillo over the enchiladas and sprinkle with the remaining cheese. Bake the enchiladas until the tortillas are slightly crisp and the cheese is melted, about 10 minutes.

PICADILLO GROUND BEEF QUESADILLAS



Picadillo Ground Beef Quesadillas image

Picadillo is popular Latin comfort food, and it's typically served with rice. But it's equally delicious served as a quesadilla, and it's a great way to use leftover picadillo. Feel free to garnish with some pico de gallo, pickled hot peppers, cilantro, more cheese, or with your favorite toppings.

Provided by lutzflcat

Categories     Quesadillas

Time 55m

Yield 12

Number Of Ingredients 17

1 medium potato, peeled and diced
1 teaspoon vegetable oil
1 pound lean ground beef
½ cup diced red bell pepper
½ cup diced onion
2 cloves garlic, minced
1 (8 ounce) can tomato sauce
¼ cup water
2 tablespoons olive brine
1 teaspoon ground cumin
1 teaspoon dried oregano
salt and ground black pepper to taste
½ cup sliced pimento-stuffed green olives
3 tablespoons raisins
cooking spray
12 (8 inch) flour tortillas
1 cup shredded Mexican cheese blend

Steps:

  • Place diced potato in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 8 to 10 minutes. Drain.
  • Heat oil in a large skillet over medium heat. Add cooked potato and brown on all sides for about 3 minutes. Remove from the skillet and set aside.
  • Add ground beef to the skillet; cook and stir until browned, crumbly, and no longer pink in the center, 4 to 5 minutes. Stir in bell pepper, onion, and garlic; cook until softened, 3 to 4 minutes. Drain as much fat from the pan as possible.
  • Stir in tomato sauce, water, olive brine, oregano, salt, and pepper until well combined. Add olives, raisins, and reserved potatoes; stir well. Reduce heat to low and simmer picadillo for 8 minutes, stirring occasionally.
  • Heat a nonstick skillet over medium heat and spray with cooking spray. Place a tortilla in the hot skillet and cook until browned, 1 to 2 minutes per side.
  • Spread about 1/4 cup hot picadillo on one half of the hot tortilla. Top with Mexican cheese, then fold tortilla in half, pressing down with a spatula. Cook until cheese is melted, about 1 more minute. Repeat to cook remaining quesadillas.
  • Cut each quesadilla into 3 triangles to serve.

Nutrition Facts : Calories 347.6 calories, Carbohydrate 35.3 g, Cholesterol 39.2 mg, Fat 16.4 g, Fiber 2.8 g, Protein 14.5 g, SaturatedFat 6.7 g, Sodium 639.8 mg

CUBAN POTATO CROQUETTES WITH BEEF PICADILLO (PAPAS RELLENAS DE P



Cuban Potato Croquettes With Beef Picadillo (Papas Rellenas De P image

Make and share this Cuban Potato Croquettes With Beef Picadillo (Papas Rellenas De P recipe from Food.com.

Provided by kolibri

Categories     Potato

Time 30m

Yield 12 croquettes

Number Of Ingredients 23

2 lbs potatoes (russet is the best)
1 large egg, lightly beaten
1/4 cup all-purpose flour
3 tablespoons flat leaf parsley, chopped
1/2 cup dried breadcrumbs
fresh ground black pepper
coarse salt
vegetable oil (for frying)
1/2 lb ground beef
1/2 small onion
1/2 green bell pepper, finely chopped
1 garlic clove, minced
1/8 cup pimento stuffed olive, chopped
1 tablespoon raisins, chopped
1 tablespoon capers, drained
1 tablespoon tomato paste
1/2 teaspoon Mexican oregano
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1 tablespoon olive oil
fresh ground black pepper
sherry wine vinegar
coarse salt

Steps:

  • First prepare the picadillo. In a large bowl using your hands mix beef, onion, bell pepper, garlic, olives, raisins, capers, tomato paste, oregano, cumin, allspice and some pepper. Cover with plastic and leave at room temperature for 1/2 hour for the flavours to mix.
  • In a large skillet, heat the olive oil and add the meat mixture with a splash of vinegar and a pinch of salt. Cook, while breaking up the meat frequently. If the meat starts to brown lower the heat, and continue to cook until most of the liquid has evaporated, about 30 minutes. The picadillo should be juicy, but not soupy.
  • Boil the potatoes until very tender. Drain and let cool slightly. As soon as they are cool enough to handle, peel them and rice them into a large bowl. Cool completely.
  • Add the egg,flour and parsley and mix well (hands preferred!). Season with salt and pepper. Put the mixture on a slightly floured board and knead until smooth dough. Divide into 12 even portions.
  • Shape each portion into a ball, and flatten on the palm of your hand. Each ball should be about 4 inches.
  • Put a tablespoon of picadillo in the center of the ball and pinch edges together to seal. Smooth the packet into a round ball, and seal any cracks. Roll the balls in breadcrumbs to coat.
  • Fry the balls in the olive oil until deep brown, about 6-8 minutes. Drain on a cooling rack.
  • Serve immediately, or keep warm in a 250°F oven for up to 20 minutes.

Nutrition Facts : Calories 149.6, Fat 4.8, SaturatedFat 1.5, Cholesterol 30.5, Sodium 88.8, Carbohydrate 20.2, Fiber 2.3, Sugar 1.8, Protein 6.7

BEEF PICADILLO PUFFY TACOS



Beef Picadillo Puffy Tacos image

Puffy Tacos: The Pride of San Antonio!

Provided by Superica, Atlanta, GA

Categories     Bon Appétit     Beef Shank     Kid-Friendly     Tortillas     Small Plates

Yield Serves 4 servings

Number Of Ingredients 13

2 tablespoons vegetable oil, plus more for frying (about 4 cups)
1/2 small onion, chopped
1 small Yukon Gold potato, peeled, chopped
1 small carrot, peeled, chopped
1 small poblano chile, chopped
2 garlic cloves, thinly sliced
Kosher salt
2 pounds ground beef chuck (20% fat)
2 cups fresh salsa
8 corn tortillas
Shredded iceberg lettuce, chopped tomatoes, grated sharp cheddar cheese, cilantro, and lime wedges (for serving)
Special equipment:
A deep-fry thermometer

Steps:

  • Heat 2 Tbsp. oil in a large pot over medium-high and cook onion, potato, carrot, chile, and garlic, stirring occasionally, until onion is golden and soft, 8-10 minutes. Season with salt, add chili powder, and cook, stirring, until chili is fragrant, about 1 minute. Add ground beef and cook, breaking up with the back of a spoon and scraping up any browned bits from pot, until meat is browned, 12-15 minutes. Stir in salsa; bring to a boil. Reduce heat and simmer until most of liquid evaporates and beef is tender, 15-20 minutes. Season beef picadillo with salt.
  • Meanwhile, pour oil into a medium heavy pot to come 3" up the sides; fit with thermometer. Heat over high until thermometer registers 375°. Holding a tortilla perpendicular to the oil near the edge of the pot, carefully lower into the oil so that the tortilla slides to the bottom (this method will fry and seal both sides of the tortilla, allowing steam to inflate-or "puff"-the tortilla like a balloon). After a few seconds, the puffy tortilla will float to the surface; turn over and push the top edge of a metal spatula (a fish spatula works best) into the center of the tortilla, bending it into a taco shape, and press it below the oil's surface. Hold in place and cook until golden brown and crisp, about 1 minute. Invert taco shell on paper towels to drain. Repeat with remaining tortillas.
  • Spoon beef picadillo into shells and top with lettuce, tomatoes, cheese, and cilantro. Serve with lime wedges.
  • Do ahead
  • Beef picadillo can be made 1 day ahead. Let cool; cover and chill. Reheat before serving.

SWEET POTATOES WITH CUBAN-STYLE BEEF PICADILLO



Sweet Potatoes with Cuban-Style Beef Picadillo image

Provided by Laraine Perri

Categories     Beef     Bake     Dinner     Sweet Potato/Yam     Fall     Healthy     Self

Yield Serves 4

Number Of Ingredients 14

4 medium sweet potatoes
2 teaspoons olive oil
1/2 cup finely chopped onion
2 teaspoons finely chopped garlic
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
12 ounces 90-percent-lean ground beef
1/4 cup dry sherry
3/4 cup canned crushed tomatoes
1/4 cup dried cherries, roughly chopped
1/4 cup pimento-stuffed green olives, sliced in rounds
1 tablespoon capers
1/4 teaspoon kosher salt
2 tablespoons chopped fresh cilantro, plus more leaves for serving

Steps:

  • Heat oven to 425°. Pierce potatoes all over with a fork and place on an aluminum foil-lined baking sheet; bake until tender, 50 minutes. In a large skillet over medium heat, heat oil. Cook onion until soft, 4 minutes. Add garlic, cumin and cinnamon; cook, 1 minute. Add beef and cook through, 5 minutes. Add sherry and cook, stirring, 2 minutes. Add tomatoes, cherries, olives, capers and salt; reduce heat and simmer, 5 minutes; stir in chopped cilantro. Slice open potatoes and mash insides with a fork; divide beef mixture and cilantro leaves among potatoes.

PICADILLO DE CARNE (FILIPINO BEEF SOUP)



Picadillo De Carne (Filipino Beef Soup) image

Make and share this Picadillo De Carne (Filipino Beef Soup) recipe from Food.com.

Provided by littleturtle

Categories     Clear Soup

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil or 2 tablespoons lard
5 garlic cloves, minced
1/2 onion, chopped
3 tomatoes, thinly sliced
1/2 lb lean ground beef
seasoning salt, to taste
3 cups beef bouillon
3 potatoes, cubed

Steps:

  • In a Dutch oven or other large pot, heat oil over medium-high heat.
  • Saute garlic, onion, and tomato until garlic is crisp and onion is tender (5 minutes).
  • Add beef and salt.
  • Simmer, covered, for 15 minutes.
  • Add bouillon and simmer until meat is done (5 minutes).
  • Add potatoes and simmer until potatoes are tender.
  • Serve hot.

Nutrition Facts : Calories 324.7, Fat 13.3, SaturatedFat 3.6, Cholesterol 37.5, Sodium 1071.7, Carbohydrate 35.6, Fiber 4.9, Sugar 5.3, Protein 16.7

BEEF PICADILLO CHILI



Beef Picadillo Chili image

Categories     Soup/Stew     Bean     Beef     Garlic     Onion     Tomato     Super Bowl     Raisin     Winter     Jalapeño     Gourmet

Yield Makes about 12 cups, serving 6 to 8

Number Of Ingredients 17

2 large onions, chopped
6 garlic cloves, minced
3 tablespoons vegetable oil
1/3 cup chili powder
1 tablespoon ground cumin
1/2 teaspoon cayenne
1/2 teaspoon cinnamon
4 pounds boneless beef chuck, cut into 1/2-inch pieces
3 cups water
2 cups beef broth
a 28-ounce can tomatoes including the juice, puréed coarse
1 teaspoon salt, or to taste
3/4 cup raisins
1/2 cup pimiento-stuffed green olives, sliced
1 fresh or pickled jalapeño, or to taste, seeded and minced (wear rubber gloves)
1 19-ounce can (about 2 cups) kidney beans, rinsed and drained
1/3 cup chopped fresh coriander

Steps:

  • In a large heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring, until the onions are softened, add the chili powder, the cumin, the cayenne, and the cinnamon, and cook the mixture, stirring, for 30 seconds. Add the beef, the water, the broth , the tomato purée, and the salt and simmer the mixture, uncovered, adding more water if necessary to keep the beef barely covered, for 1 1/2 hours. Add the raisins, the olives, and the jalapeño and simmer the mixture, stirring occasionally, for 30 minutes, or until the beef is tender. Stir in the beans, simmer the chili for 5 minutes, or until the beans are heated through, and stir in the coriander. The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled.

BEEF PICADILLO EMPANADAS



Beef Picadillo Empanadas image

Dig into one of Michael's bad-boy empanadas.

Provided by Food Network

Yield Makes 8 to 10 large or 14 to 16 small empanadas

Number Of Ingredients 18

2 1/4 cups all-purpose flour
1 1/2 teaspoons kosher salt
4 ounces (1 stick) cold unsalted butter, cut into 1/2-inch cubes
1 tablespoon distilled white vinegar
2 tablespoons olive oil
1 small white onion, diced
1 egg
1/3 cup ice water
2 garlic cloves, minced
1 pound ground beef
1 tablespoon tomato paste
2 to 4 tablespoons pureed canned chipotle
1 teaspoon adobo seasoning
Kosher salt
Freshly ground black pepper
Vegetable oil, for deep-frying (optional)
All-purpose flour, for assembly
1 to 2 large egg whites, beaten, for assembly

Steps:

  • 1. For the empanada dough: Sift the flour and salt into a large bowl. Cut in the butter using a pastry blender or your fingers until it resembles coarse meal with some pea-size pieces.
  • 2. Mix the egg, water, and vinegar in small bowl. Use a fork to stir the wet ingredients into the dry, until just incorporated and shaggy. Turn the mixture onto a lightly floured surface, gather it together, and then knead just until the dough comes together. Form into a flat disk, wrap in plastic wrap, and chill for at least 1 hour.
  • 3. For the picadillo: Heat the olive oil in a large skillet over medium heat. Saute the onion and garlic until browned, about 7 minutes. Turn the heat to medium-high, add the beef, and cook thoroughly, breaking it up with a wooden spoon, about 10 minutes. Stir in the tomato paste, chipotle puree, adobo, and salt and pepper to taste. Cool before assembling the empanadas.
  • 4. Preheat the oven to 375 degrees F, or heat oil in a heavy pot to 350 degrees F. Lightly flour a cutting board and roll the cold dough into a circle about J inch thick. Cut the dough into 7- to 8-inch disks. Paint half of 1 disk with some egg white. Place a scant 1/4 cup picadillo in the center and fold the dough over to form a half-circle. Crimp the edges closed with a fork. Repeat with the remaining dough and filling. Paint the tops of the empanadas with egg white. (Or make mini empanadas with 4- to 41/2-inch circles and J cup of the filling. Adjust the cooking time accordingly.) Bake the empanadas on rimmed baking sheets until golden brown, about 45 minutes, or deep-fry for 3 minutes. Serve.

PICADILLO (CUBAN BEEF HASH)



PICADILLO (CUBAN BEEF HASH) image

Categories     Beef     Fry

Number Of Ingredients 18

1/4 cup pure Spanish olive oil
1 medium-size onion, chopped
1 medium-size green bell pepper, seeded and chopped
2 to 3 cloves garlic, finely chopped
1 pound ground beef, chuck or rump
1/4 cup dry sherry
1/2 cup canned crushed tomatoes or prepared tomato sauce
1 tablespoon salt
1 tablespoon Worcestershire sauce, optional
1 jalapeno (finely chopped)
1 small all-purpose potato, peeled and cut into 1/4-inch cubes
1/4 cup dark raisins
1/2 cup pimiento-stuffed green olives (may be cut in halves), drained
1/4 cup vegetable or peanut oil
FOR THE GARNISH:
1 large egg, hard-boiled and finely chopped
1/2 cup drained canned early sweet peas (I prefer LeSueur)
1 pimiento, chopped

Steps:

  • In a casserole, heat the oil over low heat until fragrant, then add the onion, bell pepper, and garlic, and cook, stirring, 10 minutes. Add the beef and cook, stirring until brown, 10 to 15 minutes, breaking up any large chunks with a wooden spoon. Drain off any excess fat. Add the sherry, tomatoes, salt, Worcestershire and Tabasco, stir and cook, uncovered, over medium heat for 15 to 20 minutes. Heat the vegetable oil in a small skillet over medium-high heat until fragrant, then fry the chopped potato until golden, 10 minutes. (If you prefer not to fry the potato, boil it over medium high heat unpeeled and halved, in salted water covered until tender, 20 minutes,and omit the vegetable oil.) Add the potato, raisins, and olives to the meat, correct the seasonings, and continue cooking until most of the liquid is absorbed, 10 to 15 minutes. Transfer the picadillo to a large bowl or platter, place the chopped egg in the center, outline the border with peas, and sprinkle the entire dish with the pimiento.

PICADILLO, CUBAN GROUND BEEF



Picadillo, Cuban Ground Beef image

I lived in Miami for 18 years and fell in love with Cuban food. Picadillo is a traditional Cuban dish and every household does it a little differently. This is how I was taught to make it. Serve it with white rice, sweet plantains, and an avocado salad and you'll think you are in Little Havana!

Provided by Pamela Rappaport

Categories     Beef

Time 1h

Number Of Ingredients 12

1/4 c olive oil
2 clove garlic, minced
1 large onion, chopped
1 large green bell pepper, chopped
2 lb lean ground beef
15 oz can diced tomatoes with the juice (or 2 large very ripe tomatoes if you have them!)
1/2 tsp ground cumin
salt and pepper
1 Tbsp apple cider vinegar
1 Tbsp tomato paste
3/4 c pimento stuffed green olives, sliced
2 Tbsp capers

Steps:

  • 1. Saute onion, peppers and garlic in oil until tender
  • 2. Add the ground beef and brown, breaking the meat up. Drain the fat if you like but it's not traditional to do so.
  • 3. Add tomatoes, tomato paste, cumin, salt and pepper, and vinegar. Simmer until most of the liquid has evaporated, about 20 minutes.
  • 4. Add the olives and capers and warm through.
  • 5. Serve over white rice
  • 6. Note - Many recipes call for a cup of raisins.

GROUND BEEF PICADILLO



Ground Beef Picadillo image

Just another classic but it's Yummy!

Provided by Lisa 'Gayle' Goff

Categories     Other Main Dishes

Time 30m

Number Of Ingredients 14

1 lb ground beef
1 medium onion peeled and diced
4 clove garlic peeled and chopped
2 jalapenos, fresh,seeded and diced
4 medium tomatoes, seeded and diced
10 medium green olives quartered
2 Tbsp olive brine from the olive jar
1/4 c raisins (softened in water for 20 minutes)
1 pablano chili seeded and chopped (or green pepper if unavailable)
1 tsp cumin
1/4 tsp ground clove
1 tsp brown sugar
2 potatoes, peeled and diced mixed in 1 tsp molasses
1/4 c olive oil to brown potatoes in

Steps:

  • 1. start softening rasins (set aside) and brown the potatoes in olive oil until golden and tender.
  • 2. cook ground beef, jalapeno and onion about 1/2 done, then add garlic and cook a couple more minutes.
  • 3. Add remaining ingredients
  • 4. Serve over rice or you can use this mixture to make tamales or empanadas as well.

GROUND BEEF (PICADILLO)



Ground Beef (Picadillo) image

Make and share this Ground Beef (Picadillo) recipe from Food.com.

Provided by LikeItLoveIt

Categories     Lunch/Snacks

Time 50m

Yield 5 serving(s)

Number Of Ingredients 13

1 1/2 lbs ground beef
1 1/2 teaspoons adobo seasoning
2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely diced green pepper
1 teaspoon minced garlic or 2 cloves minced garlic
1/2 teaspoon dried oregano
1 (8 ounce) can tomato sauce
1 tablespoon red wine
1 tablespoon cider vinegar
1/2 cup water
1/4 cup pimiento, diced
1/4 cup pitted Spanish olives, , sliced

Steps:

  • Season the meat with the adobo and set aside.
  • In a skillet, heat oil on medium.
  • Stir in the onion, green pepper and garlic and cook until the vegetables are tender and just slightly colored.
  • Stir in the meat, breaking it up as you brown it.
  • When browned, pour off the excess fat.
  • Stir in the oregano and cook for 1 minute.
  • Stir in the tomato sauce, wine, vinegar, water, pimientos and olives.
  • Bring to a boil, lower heat, cover and simmer for 30 minutes.
  • Stir occasionally.

LISA'S QUINOA-BEEF PICADILLO



LISA'S QUINOA-BEEF PICADILLO image

Categories     Beef

Number Of Ingredients 17

1 tbsp olive oil
1 large onion, diced
1 green pepper, seeded and diced
2 tsp minced garlic
1 tsp cumin seeds
1 lb lean ground beef
1/2 tsp salt
1 tsp dried oregano
1/2 tsp chili powder
1/8 tsp ground cinnamon
1 can (28oz) diced tomatoes with green chiles, with liquid
1/3 cup pimiento-stuffed olives, cut into thirds, crosswise
1/4 cup raisins
2 tbsp drained capers
3 cups cooked Quinoa
fresh ground pepper to taste
serve with lime wedges

Steps:

  • Heat oil over high heat in large, deep sikllet. Add onion and green pepper and cook, stirring freqently, until onion is translucent, about 3 minutes. Stir in garlic and cumin seeds and cook 1 minute more. Add beef and salt. Break up meat into bits. Continue cooking until beef is brown and crumbly, 3 to 4 minutes. Pour off any rendered fat. Stir in oregano, chili powder, cinnamon, tomatoes, olives, raisins and capers. Bring to a boil. Reduce heat, cover and simmer until flavors have mingled, about 15 min. To finish, stir in quinoa and adjust seasonings, adding pepper to taste. Cook until hot, about 1 minute. Accompany with lime wedges. Can sub ground turkey, pork or meatloaf mix. Can use hullless barley or brown rice instead of quinoa.

PICADILLO BEEF AREPAS



Picadillo Beef Arepas image

Treat your family to delicious picadillo arepas with this easy weeknight recipe. Get out the ground beef and masarepa, and let's get started!

Provided by My Food and Family

Categories     Home

Time 1h

Yield 8 servings

Number Of Ingredients 12

2 Tbsp. KRAFT Zesty Italian Dressing
1-1/2 lb. lean ground beef
1 green pepper, chopped
1 small onion, chopped
1 can (8 oz.) tomato sauce
1/2 cup raisins
1/4 cup capers
1-1/2 cups masarepa
1-1/2 cups water
1 egg
1-1/2 cups KRAFT Shredded Four Cheese, divided
2 avocados, sliced

Steps:

  • Heat dressing in large skillet on medium-high heat. Add meat, peppers and onions; cook 10 min. or until meat is browned, stirring occasionally. Drain. Stir in tomato sauce; bring to boil. Add raisins and capers; simmer on medium-low heat 15 min. or until no liquid remains, stirring occasionally.
  • Meanwhile, mix masarepa and water in large bowl until blended. Add egg and 1/2 cup cheese; mix well. Let stand 5 min. Divide dough into 8 equal pieces. Shape each into ball, then flatten to 4-inch patty, moistening hands with water as necessary to prevent sticking.
  • Cook patties (arepas), in batches, on hot griddle sprayed with cooking spray on medium-high heat 8 to 10 min. on each side or until golden brown on both sides. Split arepas; fill with meat mixture and remaining cheese. Top with avocados.

Nutrition Facts : Calories 410, Fat 19 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 510 mg, Carbohydrate 35 g, Fiber 4 g, Sugar 9 g, Protein 25 g

BEEF PICADILLO WITH SPAGHETTI SQUASH



Beef Picadillo with Spaghetti Squash image

A celebrated dish throughout Latin America, this picadillo pairs well with the mild, nutty flavors of spaghetti squash, which stand in for the rice and beans typically served.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 spaghetti squash (about 2 1/2 pounds)
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 onion, diced
3 cloves garlic, minced
1 pound ground beef
2 tablespoons tomato paste
1 teaspoon ground cumin
1 14.5-ounce can petite-diced tomatoes with green chiles
1/4 cup raisins
1/3 cup pimiento-stuffed olives, halved
1/3 cup roughly chopped fresh cilantro

Steps:

  • Halve the spaghetti squash lengthwise and remove the seeds. Put the squash in a large microwave-safe bowl with 2 tablespoons water. Cover with plastic wrap and poke a hole in the plastic to vent. Microwave until just tender, 15 to 17 minutes. Uncover and let cool slightly. Scrape the flesh into strands with a fork. Transfer to a colander and season with salt and pepper. Let sit in the colander.
  • Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion, garlic and a big pinch of salt; cook, stirring frequently, until the onion is softened, about 5 minutes. Increase the heat to high and add the beef; season with salt and pepper. Cook, breaking up the meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Stir in the tomato paste and cumin; cook until slightly darkened, about 2 minutes. Add the tomatoes, raisins and 1/2 cup water. Bring to a boil, then reduce the heat to a simmer and cook until the sauce is thickened, about 8 minutes. Stir in the olives and half the cilantro. Season with salt and pepper.
  • Press down gently on the spaghetti squash to remove any excess liquid, then divide among plates. Top with the beef mixture and the remaining cilantro.

Nutrition Facts : Calories 450, Fat 27 grams, SaturatedFat 8 grams, Cholesterol 77 milligrams, Sodium 998 milligrams, Carbohydrate 31 grams, Fiber 5 grams, Protein 25 grams, Sugar 16 grams

BEEF PICADILLO EMPANADAS



Beef Picadillo Empanadas image

We've added chopped apples and bacon to the beefy picadillo filling in these tasty empanadas-and thanks to ready-made pie crusts, they're easy to prepare.

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield 16 servings

Number Of Ingredients 11

1/2 cup chopped onions
2 cloves garlic, minced
1 lb. lean ground beef
3/4 cup tomato sauce
1 small Granny Smith apple, peeled, chopped
6 slices OSCAR MAYER Bacon, cooked, crumbled
1/4 cup raisins
1/4 cup slivered almonds, toasted, chopped
4 KRAFT Singles, quartered
1 pkg. (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1 egg, beaten

Steps:

  • Cook and stir onions and garlic in large skillet on medium-high heat 3 min. Add ground beef; cook 10 min. or until done, stirring occasionally. Stir in tomato sauce; cook 5 min. Add apples, bacon, raisins and nuts; mix well. Cook 5 min., stirring frequently. Remove from heat; cool completely.
  • Heat oven to 400°F. Unroll pie crusts on lightly floured surface; cut each into 8 wedges. Use rolling pin to stretch each wedge, 1 at a time, to make 1 inch larger. Spoon about 1/4 cup meat mixture onto center of each wedge; top with Singles piece. Fold dough in half to completely enclose filling; press edges together to seal.
  • Place on parchment-covered baking sheet; brush with egg.
  • Bake 20 min. or until golden brown.

Nutrition Facts : Calories 220, Fat 14 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 35 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 10 g

BEEF PICADILLO ENCHILADAS



Beef Picadillo Enchiladas image

Number Of Ingredients 0

Steps:

  • Preheat the oven to 350 degrees F. Heat a large skillet over medium-high heat. Add 1 tablespoon of oil, the onion and pepper and cook, stirring, until soft, about 5 minutes. Add the ground beef, five-spice, 1 teaspoon salt and a few grinds of pepper. Cook, breaking up the meat, until it begins to brown, about 5 minutes. Stir in the tomatoes, olives and raisins. Bring to a simmer and cook until thickened, about 2 minutes. Season with salt and pepper.Heat the remaining oil in a small skillet over medium heat. Once the oil is shimmering, heat the tortillas, one at a time, in the hot oil until they bubble and darken slightly, about 10 seconds per side. Drain on paper towels. Spread about 1/2 cup ground beef picadillo mixture on the bottom of a 9 -by-13-inch baking dish. Put about 1/4 cup picadillo and 1 tablespoon Cheddar down the center of each tortilla. Roll tightly and lay them in the baking dish, seam side down. Spoon the rest of the picadillo over the enchiladas and sprinkle with the remaining cheese. Bake the enchiladas until the tortillas are slightly crisp and the cheese is melted, about 10 minutes.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 441

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