Picadillo Ground Beef
Yield
2 servingsPrep
15 minCook
50 minReady
65 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 1 | medium |
onions
chopped |
|
| 1 | medium |
green bell peppers
chopped |
|
| 1 ½ | pound |
ground beef, lean
|
|
| 2 | cloves |
garlic
peeled and minced |
|
| 3 | ounce can |
tomatoes
|
|
| ½ | cup |
pimentos
stuffed, sliced |
|
| ¼ | cup |
green olives
|
*
|
| 1 | x |
minute rice
hot, cooked |
* |
| ⅓ | cup |
raisins, seedless
rinsed in hot water and drained |
|
| 1 | each |
eggs
hard-boiled |
|
| 2 | tablespoons |
capers
drained |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¾ | teaspoon |
cumin
ground |
|
| ⅛ | teaspoon |
allspice
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 1 | medium |
onions
chopped |
|
| 1 | medium |
green bell peppers
chopped |
|
| 680.4 | g |
ground beef, lean
|
|
| 2 | cloves |
garlic
peeled and minced |
|
| 3 | ounce can |
tomatoes
|
|
| 118 | ml |
pimentos
stuffed, sliced |
|
| 59 | ml |
green olives
|
*
|
| 1 | x |
minute rice
hot, cooked |
* |
| 79 | ml |
raisins, seedless
rinsed in hot water and drained |
|
| 1 | each |
eggs
hard-boiled |
|
| 3E+1 | ml |
capers
drained |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 3.8 | ml |
cumin
ground |
|
| 0.6 | ml |
allspice
ground |
|
Directions
In a 10-inch skillet, heat oil.
Add onions and green peppers, gently stirring often until wilted but not brown.
Add beef and garlic.
Mash with fork until meat loses its red color and is crumbly.
Stir in tomatoes, olives, raisin, capers, salt and everything but eggs and rice.
Keep stirring now and then for 40 to 50 minutes.
Serve over hot rice and garnish with chopped eggs.
