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Nutrition Facts
Serving Size 1 (453g) Recipe makes 4 servings
Calories 412
Calories from Fat 137		(33%)
Amount Per Serving		%DV
	Total Fat 15.3g	23%
	Saturated Fat 5.2g	26%
	Monounsaturated Fat 7.5g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.7g
Cholesterol 73mg		24%
Sodium 675mg		28%
Potassium 1472mg		42%
Total Carbohydrate 41.3g		13%
	Dietary Fiber 6.3g	25%
	Sugars 5.8g
Protein 28.0g		56%
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Picadillo

Recipe #19295 | 1¾ hours | 20 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Mille® ™
Feb 10, 2002

With a green veggie, this makes a meal. You can also use this recipe to make Chiles Rellenos (stuffed peppers)

SERVES 4 (change servings and units)

Ingredients

1 lb lean ground beef
2 large russet potatoes, peeled and diced into 1/2 inch cubes
4 ounces yellow onions, finely diced
4 ounces green bell peppers, finely diced
1 tablespoon fresh garlic, finely minced
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon coarse black pepper
1 teaspoon cumin
2 large tomatoes, cored, peeled, and cut into 1/2 inch pieces

Directions

1
Heat a large skillet and, when hot, add the olive oil.
2
Add the ground beef, crumbling as you put it in the skillet.
3
When lightly browned, add the onions, bell pepper, garlic, and all the spices.
4
Cook for 10 minutes, stirring often, and then add the diced potatoes.
5
Cover, reduce the heat to medium low and cook for 40 minutes or until the potatoes are tender.
6
Add the tomatoes, cover, and simmer for 5 minutes.
7
Remove from the heat, put into a bowl and serve over white rice or with hot flour tortillas.

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Featured Reviews for This Recipe

From: Chef PaulaPooh

On Mar 4, 2009

Yum!!! So simple and sooo good. My one year old is loving it as well! Thanks =)

0 people found this review helpful

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From: Lynne the Pirate Queen

On Sep 28, 2008

Very tasty! My roommate was determined to make his grandmother's picadillo recipe for us, but then discovered that her hadnwritten copy was a bit lacking in directions. To his great delight, I found this version — which is virtually identical to hers. We ended up using this recipe, with me assisting him (he's the less-experienced cook but the expert on how his grandmother's tasted) with great results. We served it in flour tortillas, with guac and chips. The only thing we'd do differently is to make sure that the potatoes are in fact diced small enough, and to perhaps add some heat by way of jalapenos or other hot pepper.

1 person found this review helpful

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From: crawfish pie

On Mar 1, 2002

My family liked this with yellow rice.My potatoes were so old they were staring at me,so I used canned potatoes still turned out great.Thanks fir sharing

3 people found this review helpful

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From: Chef #327250

On Jun 20, 2006

Yuuuummmmyyy! I made the original recipe once, coring and peeling the tomatoes--not cut out for that. Have made it again and again with canned diced tomatoes. Used it as the meat for taco salad on a Bunko night--the ladies raved about it.

2 people found this review helpful

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Read all 7 reviews