Picadillo
Calories 364 (27% from fat)
Fat 11 gram
Saturated Fat 2.7 gram
Trans Fat 0 gram
Cholesterol 53 mg.
Sodium 636 mg.
Carb. 43 gram
Fiber 6 gram
Sugar 14 gram
Sugar Alcohol 0 gram
Protein 22 gram
Ingredients
2 Tbsp. olive oil
1 pound petite baking potatoes, cleaned and chopped into small cubes
olive oil cooking spray
1 1/2 pounds of 93% lean ground beef
2 cups onion, chopped
1 green bell pepper, chopped
1 medium poblano pepper, seeds removed and chopped
4 cloves garlic, minced
1/2 cup non-alcoholic beer
1 can (15 oz.) no salt added tomatoes, diced
3 Tbsp. tomato paste
3 tsp. ground cumin
2 tsp. ground coriander
1 1/2 tsp. kosher salt
1/2 tsp. black pepper, ground
1/2 tsp. Tabasco sauce
1 can (15 oz.) no salt added peas, drained
1 can (15 oz.) no salt added corn, drained
1/2 cup raisins
1/2 cup sliced green olives
This is a feel-good meal with ground beef and potatoes. Our version includes plenty of vegetables, and it's easily customized with tortillas, over rice, with toast, or dozens of other options. Get creative.
1. Prepare all the ingredients before you start.
2. Heat a frying pan over high heat.
3. Add 2 tablespoons of olive oil and potatoes to the pan.
4. Cook the potatoes on high heat for the first 3 minutes, stirring occasionally. Then reduce heat to medium and continue cooking until golden brown, another 5-7 minutes. Once the potatoes are browned, remove from heat and set aside.
5. Heat a large frying pan over medium heat. Once it's hot, lightly coat it with olive oil spray. Then add the ground beef and cook. Keep stirring and breaking it up to brown everything evenly for about 8 minutes. (We used a pan 14 inches across to fit everything in.)
6. Add the onion, bell pepper, poblano pepper and garlic to the beef and continue cooking, stirring occasionally for another 3 minutes.
7. Stir in the beer, tomatoes, tomato paste, cumin, coriander, salt, black pepper, and Tabasco sauce and bring to a boil, about 2-3 more minutes.
8. Once the beef is boiling, stir in the peas, corn, raisins, olives and potatoes.
9. Cover, reduce heat to low and simmer. Set a timer, stir at the 5-minute mark, and then cover again. At 10 minutes, stir in the potatoes cooked earlier. Keep the lid off and continue stirring occasionally for 3-5 more minutes; then it's ready to eat.
10. You can serve it with rice or bread on the side. Each serving is about 1 1/2 cups.
Yield: 8 Servings, 1 1/2 Cups Per Serving
You can freeze individual servings for easy re-heating later.
Keep the container open a little to allow steam to escape. Microwave on high for approximately 90 seconds, stir and microwave for another 90 seconds to heat through.
