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2 servings
suggest servings
| 2 | tablespoons | vegetable oil | |
| 1 | large | onion | chopped |
| 1/2 | each | green bell pepper | chopped |
| 1/2 | pound | turkey | ground |
| 2 | medium | tomatoes | |
| 4 | each | italian plum (roma) tomatoes | peeled, chopped |
| 1/2 | teaspoon | oregano | crumbled |
| 3 | tablespoons | raisins, seedless | |
| 1/4 | cup | green olives | diced |
| 1 | tablespoon | capers | chopped |
Heat oil in skillet, add onion and pepper, and sauté over medium heat 7 minutes or until softened.
Add turkey and sauté, stirring, until it changes color, about 3 or 4 minutes.
Add tomatoes, oregano, salt, pepper, and raisins; bring to boil and cook over medium heat 5 minutes.
Remove from heat. Stir in remaining ingredients.
Taste and adjust seasoning.
Picadillo can be kept, covered, 2 days in refrigerator.
Serve hot.
| % Daily Value* | |
| Total Fat 22.0g | 34% |
| Saturated Fat 4.0g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 214mg | 9% |
| Total Carbohydrate 35.0g | 12% |
| Dietary Fiber 7.0g | 28% |
| Sugars 23.0g | |
| Protein 38.0g | 75% |
| Vitamin A | 64% | Vitamin C | 128% | |
| Calcium | 9% | Iron | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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It's a lazy, rainy, Sunday morning and you want a no fuss lunch for the family. You've got cold cuts on hand so sandwiches become the obvious answer. As you...
I was born in New Mexico and lived there until I was 16 and this exactly how they were made except my grandmother made her sauce from dried red chiles.
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