Beef Filling (Picadillo)

Beef Filling (picadillo)

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Vicki Butts (lazyme)


Picadillo de Carne de Res

From Diabetic Cooking for Latinos by Olga V. Fuste.


☆☆☆☆☆ 0 votes

15 Min
30 Min
Stove Top


  • 2 tsp
    canola oil or olive oil
  • 1/2 medium
    onion, peeled, finely chopped
  • 2
    garlic cloves, minced
  • 1/2 c
    finely chopped bell pepper (or use your favorite chile)
  • 1 lb
    lean ground beef
  • 2 Tbsp
    chopped cilantro
  • 1/2 tsp
  • 1/2 tsp
  • 1/4 tsp
    chile powder (or more to taste)
  • 1 Tbsp
    tomato paste
  • 1 1/2 c
    fresh medium tomatoes, finely chopped
  • 1/2 tsp

How to Make Beef Filling (Picadillo)


  1. Heat oil in a non-stick skillet over medium heat.
  2. Saute onion and garlic for 2-3 minutes. Add peppers and saute 2 minutes.
  3. Add meat and saute 4-5 minutes: Add remaining ingredients, stir, and cook 5 minutes.
  4. Lower heat and cook until most of the liquid has evaporated, about 15 minutes, stirring frequently.
  5. Use for tacos or tostadas.
  6. EACH 1/2 cup: Exchanges 2 Lean Meat, 1 Vegetable. Calories 146; Calories from Fat 53; Total Fat 6 g; Saturated Fat 2 g; Cholesterol 51 mg; Sodium 239 mg; Carbohydrate 5 g; Dietary Fiber 1 g; Sugars 2 g; Protein 18 g.
  7. Makes 3 cups.

Printable Recipe Card

About Beef Filling (Picadillo)

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Latin American

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