Hearty And Delicious Beef Picadillo Sp5 Recipes

BEEF PICADILLO

Beef Picadillo image

This Latin dish is from Every Day with Rachael Ray. This can be served just as is written or pile warm Beef Picadillo on a soft potato roll for a Latin-style sloppy joe.

Provided by CookingONTheSide

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 small onion, chopped
1/2 small red bell pepper, finely chopped
8 large pimento stuffed olives, coarsely chopped
3 garlic cloves, finely chopped
1 lb ground sirloin
2 tablespoons tomato paste
1 cup frozen peas and carrot
1 tablespoon chopped cilantro
salt
pepper

Steps:

In a medium skillet, heat the olive oil over medium-high heat until hot but not smoking.
Add the onion, bell pepper, olives and garlic and cook until the vegetables are tender, about 5 minutes.
Crumble in the ground beef, using a wooden spoon to break up any large clumps.
Increase the heat and cook until the liquid is reduced.
Stir the tomato paste into the meat mixture and simmer over medium-low heat, stirring, for 2 minutes.
Stir in 2 to 3 tablespoons water to loosen the sauce.
Stir in the peas and carrots, cover and cook until just cooked through, 4 minutes.
Stir in the cilantro; season with salt and pepper.

Nutrition Facts : Calories 344.1, Fat 24.1, SaturatedFat 7.8, Cholesterol 76, Sodium 152.5, Carbohydrate 8.5, Fiber 2, Sugar 2.1, Protein 23.6

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