Picadillo appetizer

Jenny Powers Recipe

By Jenny Powers JennyPowers

This started as a cuban recipe and a little Texas flare was added. I decided to make it an appetizer and it became an instant hit. Hope you like it.

Recipe Rating:
 1 Rating


1 lb
lean ground beef
1 c
green olives, chopped and drained
1 can(s)
rotel tomatoes
1 c
chopped black olives
1 box
1 1/2 oz size box of raisins
1/2 small
jar of cocktail onions, drained
1/8 c
capers, drained, optional
1/2 can(s)
sliced new potatoes in a can
1 small
bag of slivered almonds
1 1/2 can(s)
of 7 oz can of green chopped chiles
chili powder to taste
garlic salt to taste
lemon pepper to taste
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Directions Step-By-Step

Brown the meat, add the remaining ingredients and simmer 15 mins until the flavors blend. Taste test and add more spices if needed.
Serve this warm in a chafing dish. Serve with the dipping frito's or tostadas on the side.
This is good for about 4 appetizer hungry guests. Double or triple for more. I know you and your guests are going to love this.

About this Recipe

Course/Dish: Meat Appetizers