Hot cooked rice, toasted sliced almonds, chopped fresh cilantro
Difficulty EasyCost Fairly cheap
Picadillo De Res (Beef Picadillo) Directions
1. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon. Season with 1/2 teaspoon salt, black pepper, ground cinnamon and cloves. Set aside. Remove any drippings from skillet.
2. Cook onion in same skillet over medium heat 3 minutes or until tender, stirring occasionally. Add tomatoes, beef mixture, jalapeño pepper, potato, plaintain, bay leaves and cinnamon stick. Reduce heat; cover and simmer 20 to 23 minutes or until potato is tender, stirring occasionally. Stir in raisins; continue cooking, uncovered, 5 minutes.
3. Remove and discard bay leaves and cinnamon stick. Season with remaining 1/2 teaspoon salt. Serve beef with Serving Suggestions or as desired.
Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
Cook's Tip: Picadillo mixture can be used as a filling in tacos or poblano chiles.
Nutrition information per serving: 337 calories; 13 g fat (4 g saturated fat; 6 g monounsaturated fat); 76 mg cholesterol; 230 mg sodium; 29 g carbohydrate; 3.3 g fiber; 27 g protein; 7.1 mg niacin; 0.7 mg vitamin B6; 2.3 mcg vitamin B12; 3.7 mg iron; 18.7 mcg selenium; 6.3 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.