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 servings 292 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • 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

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

62
  1. 78 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful

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...

Most helpful critical

I did not care for this. I made it to use as a filling for empanadas, and it was too sweet. I used cumin and chili powder and only half the amount of cinnamon that was called for, but I had to...

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.

LOVED this one! I scaled it back to serve 4. Also, I didn't use quite the amount of oil called for and there was no sacrifice of taste in doing so. I served this over steamed rice and had a fr...

DELICIOUS.....This is a nice variation to the typical Cuabn ingredients, the cinnamon and cloves gave it a nice touch though. I did add a very special ingredient which I believe made thsi dish e...

We served it over baked potatoes. Good cold weather meal.

I did not care for this. I made it to use as a filling for empanadas, and it was too sweet. I used cumin and chili powder and only half the amount of cinnamon that was called for, but I had to...

Use 1/2 cinnamon and cloves

It was Great! I drained and added a 14oz can of large black olives that I spilt in half when mixed in for more texture. 7 cloves of garlic but not overwhelming, for us could have put in a little...