Ground Beef Picadillo Recipes

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CLASSIC CUBAN-STYLE PICADILLO



Classic Cuban-Style Picadillo image

Here is a classic Cuban recipe for ground beef that is typically eaten over white rice. It can also be used as a filling for tacos or empanadas. It's delicious with fried ripe plantains.

Provided by Amalloch

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 30m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
1 clove garlic, minced, or more to taste
1 small onion, chopped
½ green bell pepper, chopped
1 pound lean ground beef
6 large pitted green olives, quartered
½ cup raisins
1 tablespoon capers
1 (8 ounce) can tomato sauce
2 (1.41 ounce) packages sazon seasoning (such as Goya®)
1 tablespoon ground cumin
1 teaspoon white sugar
salt to taste

Steps:

  • Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes.
  • Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes.
  • Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture.
  • Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.

Nutrition Facts : Calories 349.7 calories, Carbohydrate 23.8 g, Cholesterol 74.3 mg, Fat 18.5 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 6 g, Sodium 3571.8 mg, Sugar 16.6 g

BEEF PICADILLO



Beef Picadillo image

Made in under 30 minutes with flavorful ground beef and salty green olives, Beef Picadillo is a classic Latin American dish that reminds you of home. This recipe is so flavorful, it will leave everyone asking for more!

Provided by Jessica - The Novice Chef

Categories     Beef

Time 25m

Number Of Ingredients 14

1 tablespoon olive oil
1 medium white onion, diced
1 lb ground beef
¼ cup sofrito
1 tablespoon adobo seasoning
1 packet sazon seasoning
1 teaspoon cumin powder
1 teaspoon dried, ground oregano
½ teaspoon salt
½ teaspoon ground black pepper
2 teaspoons finely minced garlic or garlic paste
1 cup tomato sauce
1 cup green olives with pimento
cilantro, optional garnish

Steps:

  • 1. Heat the oil in a large skillet over medium heat. Add the onion and ground beef. Cook breaking the beef apart and stirring often, until meat is evenly browned and onions are tender. 2. Drain the excess liquid/grease from the pan and add the sofrito, adobo, sazon, cumin, oregano, salt and pepper. 3. Stir and cook for an additional minute or so, then add the garlic and cook for two more minutes or until the garlic becomes fragrant. 4. Turn the heat down to low-medium then pour in the tomato sauce and stir. Bring the sauce to a low simmer, then turn the heat off and stir in the olives. 5. Serve over rice and garnish with cilantro, if desired.

Nutrition Facts : Calories 494 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 101 milligrams cholesterol, Fat 35 grams fat, Fiber 4 grams fiber, Protein 34 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 2082 grams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 20 grams unsaturated fat

GROUND BEEF (PICADILLO)



Ground Beef (Picadillo) image

Make and share this Ground Beef (Picadillo) recipe from Food.com.

Provided by LikeItLoveIt

Categories     Lunch/Snacks

Time 50m

Yield 5 serving(s)

Number Of Ingredients 13

1 1/2 lbs ground beef
1 1/2 teaspoons adobo seasoning
2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely diced green pepper
1 teaspoon minced garlic or 2 cloves minced garlic
1/2 teaspoon dried oregano
1 (8 ounce) can tomato sauce
1 tablespoon red wine
1 tablespoon cider vinegar
1/2 cup water
1/4 cup pimiento, diced
1/4 cup pitted Spanish olives, , sliced

Steps:

  • Season the meat with the adobo and set aside.
  • In a skillet, heat oil on medium.
  • Stir in the onion, green pepper and garlic and cook until the vegetables are tender and just slightly colored.
  • Stir in the meat, breaking it up as you brown it.
  • When browned, pour off the excess fat.
  • Stir in the oregano and cook for 1 minute.
  • Stir in the tomato sauce, wine, vinegar, water, pimientos and olives.
  • Bring to a boil, lower heat, cover and simmer for 30 minutes.
  • Stir occasionally.

BEEF PICADILLO



Beef Picadillo image

One recipe for Beef and Tomato Base makes enough for this Beef Picadillo recipe as well as the Beef, Onion and Bacon Sauce with Bucatini later in the week.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 21

3 tablespoons currants
1/2 cup sherry
2 tablespoons butter
4 cloves garlic, chopped
2 medium onions, chopped
Salt and freshly ground black pepper
Salt and freshly ground black pepper
2 round tablespoons paprika or smoked sweet paprika
1 tablespoon chili powder
1 jar piquillo peppers, drained (about 1 cup)
1 cup tomato sauce
1/2 cup slivered or sliced almonds, lightly toasted
4 cups Beef and Tomato Base, recipe follows
Chopped fresh flat-leaf parsley, for garnish
Good-quality ridged potato chips, to serve
2 to 3 tablespoons canola oil
3 pounds ground beef sirloin, at room temperature
Salt and coarse black pepper
Salt and coarse black pepper
1/2 cup tomato paste
4 cups beef stock

Steps:

  • Soak the currants in the sherry.
  • Meanwhile, heat the butter in a Dutch oven or pot over medium heat. Add the garlic and onions, then season with salt and pepper. Sweat until the onions are very tender, then stir in the paprika and chili powder. Stir in the sherry and currants.
  • Puree the peppers with 1 cup water until smooth, then add the pureed peppers to the Dutch oven with the tomato sauce. Stir in the almonds and the Beef and Tomato Base, then bring to a simmer and let the flavors combine a few minutes. Adjust the seasoning and remove from the heat.
  • Cool and store for a make-ahead meal or serve immediately. Reheat over medium heat, garnish with parsley and pass chips for dipping and topping.
  • Heat the oil in a large pan over medium-high heat. When the oil is very hot, pat the meat dry with paper towels and add half of the beef to the pan. Crumble the beef with a potato masher or wooden utensil. Cook to develop a deep brown color, season with salt and pepper, and then remove to a plate. Repeat the process with the remaining beef. Add the tomato paste to the pan and stir until fragrant. Then add the stock and the browned beef. Stir to combine, then reduce the heat to a simmer.

PICADILLO GROUND BEEF QUESADILLAS



Picadillo Ground Beef Quesadillas image

Picadillo is popular Latin comfort food, and it's typically served with rice. But it's equally delicious served as a quesadilla, and it's a great way to use leftover picadillo. Feel free to garnish with some pico de gallo, pickled hot peppers, cilantro, more cheese, or with your favorite toppings.

Provided by lutzflcat

Categories     Quesadillas

Time 55m

Yield 12

Number Of Ingredients 17

1 medium potato, peeled and diced
1 teaspoon vegetable oil
1 pound lean ground beef
½ cup diced red bell pepper
½ cup diced onion
2 cloves garlic, minced
1 (8 ounce) can tomato sauce
¼ cup water
2 tablespoons olive brine
1 teaspoon ground cumin
1 teaspoon dried oregano
salt and ground black pepper to taste
½ cup sliced pimento-stuffed green olives
3 tablespoons raisins
cooking spray
12 (8 inch) flour tortillas
1 cup shredded Mexican cheese blend

Steps:

  • Place diced potato in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 8 to 10 minutes. Drain.
  • Heat oil in a large skillet over medium heat. Add cooked potato and brown on all sides for about 3 minutes. Remove from the skillet and set aside.
  • Add ground beef to the skillet; cook and stir until browned, crumbly, and no longer pink in the center, 4 to 5 minutes. Stir in bell pepper, onion, and garlic; cook until softened, 3 to 4 minutes. Drain as much fat from the pan as possible.
  • Stir in tomato sauce, water, olive brine, oregano, salt, and pepper until well combined. Add olives, raisins, and reserved potatoes; stir well. Reduce heat to low and simmer picadillo for 8 minutes, stirring occasionally.
  • Heat a nonstick skillet over medium heat and spray with cooking spray. Place a tortilla in the hot skillet and cook until browned, 1 to 2 minutes per side.
  • Spread about 1/4 cup hot picadillo on one half of the hot tortilla. Top with Mexican cheese, then fold tortilla in half, pressing down with a spatula. Cook until cheese is melted, about 1 more minute. Repeat to cook remaining quesadillas.
  • Cut each quesadilla into 3 triangles to serve.

Nutrition Facts : Calories 347.6 calories, Carbohydrate 35.3 g, Cholesterol 39.2 mg, Fat 16.4 g, Fiber 2.8 g, Protein 14.5 g, SaturatedFat 6.7 g, Sodium 639.8 mg

PICADILLO



Picadillo image

Picadillo is one of the great dishes of the Cuban diaspora: a soft, fragrant stew of ground beef and tomatoes, with raisins added for sweetness and olives for salt. Versions of it exist across the Caribbean and into Latin America. This one combines ground beef with intensely seasoned dried Spanish chorizo in a sofrito of onions, garlic and tomatoes, and scents it with red-wine vinegar, cinnamon and cumin, along with bay leaves and pinches of ground cloves and nutmeg. For the olives you may experiment with fancy and plain, but rigorous testing here suggests the use of pimento-stuffed green olives is the best practice. A scattering of capers would be welcome as well.

Provided by Sam Sifton

Time 1h

Yield 6 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
2 medium-size yellow onions, peeled and chopped
2 ounces dried chorizo, diced
4 cloves garlic, peeled and minced
1 1/2 pounds ground beef
Kosher salt and freshly ground black pepper
4 ripe tomatoes, chopped, or one 28-ounce can whole tomatoes, drained and crushed
2 tablespoons red-wine vinegar
1 tablespoon ground cinnamon
2 teaspoons ground cumin
2 bay leaves
Pinch of ground cloves
Pinch of nutmeg
2/3 cup raisins
2/3 cup pitted stuffed olives.

Steps:

  • Put the olive oil in a large, heavy pan set over a medium-high flame, and heat until it begins to shimmer. Add onions, chorizo and garlic, stir to combine and cook until the onions have started to soften, approximately 10 minutes.
  • Add the ground beef, and allow it to brown, crumbling the meat with a fork as it does. Season to taste with salt and black pepper.
  • Add tomatoes, vinegar, cinnamon, cumin, bay leaves, cloves and nutmeg and stir to combine. Lower the heat, and let the stew simmer, covered, for approximately 30 minutes.
  • Uncover the pan, and add the raisins and the olives. Allow the stew to cook for another 15 minutes or so, then serve, accompanied by white rice.

Nutrition Facts : @context http, Calories 472, UnsaturatedFat 18 grams, Carbohydrate 22 grams, Fat 33 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 11 grams, Sodium 653 milligrams, Sugar 13 grams, TransFat 1 gram

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