Picadillo Filling

Course : Fillings
Serves: 4 - 6
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1 tablespoon vegetable oil
1/4 cup slivered almonds
3/4 pound ground beef
1/4 cup white onions -- finely chopped
1 large tomato -- peeled and seeded, -- finely chopped
1 tablespoon tomato paste
1 clove garlic
2 tablespoons raisins
2 tablespoons pimento stuffed green olives -- thinly sliced
1 tablespoon cider vinegar
1 teaspoon dark brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cumin
1/8 teaspoon ground cloves

Preparation / Directions:

Makes 2 cups. Heat oil in large skillet over medium heat. Add almonds; cook and stir 2 to 3 minutes until golden. Remove, drain on paper towels. Crumble beef into skillet. Brown beef 5 minutes; stir often and break into fine pieces. Add onion; cook and stir 4 minutes or until softened. Add tomato, tomato paste and garlic. Cook and stir 2 minutes. Stir in remaining ingredients except almonds. Cover and simmer over low heat 15 minutes. Uncover skillet; cook over medium-low heat 3 minutes until most of liquid has evaporated. Skim and discard fat. Stir in almonds. Let stand until cool enough to handle.


Nutritional Information:

1524 Calories (kcal); 124g Total Fat; (72% calories from fat); 67g Protein; 40g Carbohydrate; 289mg Cholesterol; 916mg Sodium

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