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