Picadillo - Beef

Course : Appetizers
Serves: 1
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1 tablespoon vegetable oil
1 large onion -- finely chopped
2 cloves garlic -- crushed
1 1/2 pounds ground beef
2 tablespoons tomato paste
1 medium jalapeno or other green pepper -- seeded, minced
14 ounces diced tomatoes -- undrained
1/2 teaspoon ground cumin
2 tablespoons fresh parsley leaves -- chopped
3 bunch scallions -- finely chopped
1 dash sugar
1 dash salt -- to taste
1 dash Freshly ground pepper -- to taste
2/3 cup beef stock
1 large potatoes -- peeled and, cut into small pieces

Preparation / Directions:

1. Heat the oil in a large saucepan and add the onion and garlic. Cook over very low heat until the onions are almost tender, about 10 minutes. 2. Add the ground beef and cook, stirring constantly with a fork to break up meat. 3. Stir in the tomato paste, Chile, tomatoes, cumin, oregano, half the parsley and scallions, and the sugar; mix well. Season to taste with salt and pepper. Bring to a boil, reduce the heat and cook, covered, for 20 minutes. 4. Add the stock and potato and continue cooking, uncovered, for 20 minutes or until the potato is tender and most of the liquid has evaporated. Mix in the remaining parsley and scallions and season to taste with salt and pepper. Serve hot or use to fill Empanadas, pies, etc. Variations: pork, sausage, potatoes, eggs, and carrots can be added according to taste and budget. Picadillo is used in Empanadas, tacos, burritos, turnovers, and pies, or eaten with beans and rice.

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  (3 3/4 Stars!)
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