RECIPE

Picadillo

  • Contributed by Quick From Scratch One-Dish Meals
  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4

Our version of this Cuban classic mixes ground beef with a highly seasoned tomato sauce, fried potatoes, raisins, and green olives. Picadillo, which should be only slightly saucy, often fills empanadas or soft tacos. We like it with corn bread or warm flour tortillas.

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 4

Ingredients

  • Ingredients
    1. 1 1/4 pounds ground beef
    2. 1 large onion, chopped
    3. 1 green bell pepper, chopped
    4. 2 cloves garlic, minced
    5. 1/2 cup beer
    6. 1 1/3 cups drained canned chopped tomatoes (one 15-ounce can)
    7. 2 tablespoons tomato paste
    8. 2 teaspoons ground cumin
    9. 1 1/4 teaspoons ground coriander
    10. 1 1/2 teaspoons salt
    11. 1/4 teaspoon fresh-ground black pepper
    12. 1/4 teaspoon Tabasco sauce
    13. 2 tablespoons cooking oil
    14. 1 pound baking potatoes (about 2), peeled and cut into 1/2-inch pieces
    15. 1/2 cup raisins
    16. 1/2 cup quartered and pitted green olives

Directions

  1. In a large stainless-steel frying pan, cook the ground beef until it is no longer pink. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until starting to soften, about 3 minutes.
  2. Stir in the beer, tomatoes, tomato paste, cumin, coriander, salt, black pepper, and Tabasco sauce and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes.
  3. Meanwhile, in a large nonstick frying pan,heat the oil over moderately high heat. Add the potatoes and cook, stirring occasionally, until golden brown, 8 to 10 minutes.
  4. Add the potatoes, raisins, and olives to the meat mixture. Cook, covered, until the potatoes are just done, about 10 minutes longer.