Picadillo

Picadillo

62
JRICE 0

"My aunt introduced me to this delicious dish. In the past few years I've made changes and come up with what my family feels is the best Brazilian dish around! A great chili alternative and it freezes well."

Ingredients

1 h 30 m {{adjustedServings}} servings 292 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 9.8g
  • 3%
  • Protein:
  • 23.6 g
  • 47%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 1064 mg
  • 43%

Based on a 2,000 calorie diet

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Directions

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  1. In a large stock pot, heat 1 tablespoon of olive oil over medium heat. Saute garlic, onion and green pepper until onions are transparent. Transfer onion mixture to a bowl and set aside. In the same pot, heat the remaining olive oil and brown the ground beef.
  2. In a separate saucepan, combine the olives, capers, vinegar, salt, pepper, cinnamon, cloves, bay leaves and hot sauce. Let simmer over medium heat for 10 minutes.
  3. Place the olive mixture and the onion mixture into the pot with the ground beef. Add the half drained tomatoes and cook for 1 hour over medium heat; stirring occasionally.
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Reviews

62
  1. 78 Ratings

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I'm giving this a 5 because this is a great template. I guess I prefer Cuban or Mexican Picadillo. I followed directions exactly only finding that the clove spice was very overpowering even th...

Very good! I made this for my husband and he loved it. To make it a little more Cuban style, I added diced potatoes and 6 chopped hard boiled eggs to it and seasoned it with a little beef boui...

This was really great. Like others suggested, I used cumin and coriander and served it over white rice. My boyfriend already claimed the leftovers for his lunch tommorrow.