Ingredients
-
1
-
2
-
1/2
-
2
-
1
-
4
-
1/3
-
1/4
-
1/4
-
1
-
1
-
1
-
1/2
-
1/2
-
1/2
Directions
Picadillo (Version #2),Supper needn’t be a big bore when you’re economizing with ground beef. This tangy Latin American dish can be served with rice or couscous, or used as a taco filling. Adapted from Like Grandma Used to Make: A Treasury of Fondly Remembered Dishes, a Reader’s Digest publication. Recipe found in The Toronto Star,I’ve made many variations of picadillo, but this was the easiest so far and one of the tastiest. Like Susie, I added some zucchini but otherwise made as directed except for the celery seed which I didn’t have. Used some celery salt instead and omitted the other 1/4 teaspoon of salt, so I think I got the taste right. I’ll make this again. Thanks for sharing 🙂
Made for ZWT 9 / Caribbean for The Apron String Travelers,I love picadillo in many forms and thought this one would be a perfect introduction to the flavors for someone looking to try picadillo. It is also quick cooking and would be a great weeknight skillet meal. I did make a few changes; using ground turkey for lower fat and adding more veggies. I added a zucchini, a bell pepper, and a hand full of shredded carrots as I try to sneak those veggies in where possible. The spices were well used. Thank you for sharing the recipe!
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Steps
|
1
Done
|
In Large Skillet on Medium-High Heat, Stir Beef With Garlic Until Browned (about 5 Minutes). |
|
2
Done
|
Stir in Tomato Sauce, Tomatoes, Apple, Onions, Raisins, Water, Olives, Jalapeno, Vinegar, Sugar, Celery Seeds, Cinnamon, Cumin, Salt, Pepper and Cloves,Turn Heat to Medium-Low, Cover and Simmer 20 to 30 Minutes. |
|
3
Done
|
Before Serving, Stir in Almonds or Sprinkle Them Over Top. |
