Picadillo Recipe
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
-
Servings
4 servings
-
Calories
394 kcal
-
Course
Main Course
Picadillo Recipe
Report
An Unexpectedly Delicious Combo of Sweet and Salty
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Ingredients
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 pound ground beef
- 1 large tomato diced
- 1/2 cup green olives sliced
- 1/4 cup raisins
- 1 tablespoon capers rinsed
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- salt and pepper to taste
- 1/2 cup water or beef broth
Instructions
- Heat olive oil in a large skillet over medium heat. Add onions and garlic, sauté until onions are translucent.
- Add ground beef to the skillet. Cook, breaking it apart with a spoon, until browned.
- Stir in tomatoes, olives, raisins, capers, cumin, oregano, salt, and pepper. Add water or broth and bring to a simmer.
- Reduce heat and simmer for 20 minutes, or until most of the liquid has been absorbed and the flavors meld together.
Nutrition Information
Show Details
Calories
394kcal
(20%)
Carbohydrates
13g
(4%)
Protein
21g
(42%)
Fat
29g
(45%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
15g
Trans Fat
1g
Cholesterol
81mg
(27%)
Sodium
513mg
(21%)
Potassium
536mg
(15%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
337IU
(7%)
Vitamin C
7mg
(8%)
Calcium
55mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Calories | 394kcal | 20% |
| Carbohydrates | 13g | 4% |
| Protein | 21g | 42% |
| Fat | 29g | 45% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 513mg | 21% |
| Potassium | 536mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 337IU | 7% |
| Vitamin C | 7mg | 8% |
| Calcium | 55mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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