beef filling (picadillo)
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Picadillo de Carne de Res From Diabetic Cooking for Latinos by Olga V. Fuste.
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yield
6 serving(s)
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For beef filling (picadillo)
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2 tspcanola oil or olive oil
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1/2 mdonion, peeled, finely chopped
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2garlic cloves, minced
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1/2 cfinely chopped bell pepper (or use your favorite chile)
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1 lblean ground beef
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2 Tbspchopped cilantro
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1/2 tsporegano
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1/2 tspcumin
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1/4 tspchile powder (or more to taste)
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1 Tbsptomato paste
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1 1/2 cfresh medium tomatoes, finely chopped
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1/2 tspsalt
How To Make beef filling (picadillo)
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1Heat oil in a non-stick skillet over medium heat.
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2Saute onion and garlic for 2-3 minutes. Add peppers and saute 2 minutes.
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3Add meat and saute 4-5 minutes: Add remaining ingredients, stir, and cook 5 minutes.
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4Lower heat and cook until most of the liquid has evaporated, about 15 minutes, stirring frequently.
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5Use for tacos or tostadas.
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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.
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7Makes 3 cups.
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