Beef Filling (Picadillo)

Beef Filling (picadillo) Recipe

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Vicki Butts (lazyme)


Picadillo de Carne de Res

From Diabetic Cooking for Latinos by Olga V. Fuste.


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15 Min
30 Min
Stove Top


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2 tsp
canola oil or olive oil
1/2 medium
onion, peeled, finely chopped
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)


  • 1Heat oil in a non-stick skillet over medium heat.
  • 2Saute onion and garlic for 2-3 minutes. Add peppers and saute 2 minutes.
  • 3Add meat and saute 4-5 minutes: Add remaining ingredients, stir, and cook 5 minutes.
  • 4Lower heat and cook until most of the liquid has evaporated, about 15 minutes, stirring frequently.
  • 5Use for tacos or tostadas.
  • 6EACH 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.
  • 7Makes 3 cups.

Printable Recipe Card

About Beef Filling (Picadillo)

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

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