Pintos Picadillo Recipes

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PICADILLO RECIPE (MEXICAN PICADILLO)



Picadillo Recipe (Mexican Picadillo) image

Mexican Picadillo - ground beef and potato hash simmered with onions and tomato. Serve with tortillas or rice!

Provided by www.kitchengidget.com

Categories     Entrees & Sides

Time 30m

Number Of Ingredients 12

1.5 lbs ground beef
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon ground cumin
1/2 cup chopped onion
2 cloves of garlic, minced
Generous pinch of dried oregano
8oz can tomato sauce* see notes
2 medium potatoes, peeled and diced
1 cup water or beef broth
Cilantro, for garnish
Tortillas or cooked rice, for serving

Steps:

  • Heat a skillet on medium-high heat. Add ground beef and break up into small crumbles.
  • While beef is browning add salt, pepper, cumin and oregano and continue cooking until no longer pink, about 5 minutes.
  • Stir in onion, garlic, tomato and potatoes.
  • Add water and bring to a boil. Lower heat to a simmer, cover with lid and cook for 15-20 minutes or until potatoes are soft and cooked through.
  • Garnish with cilantro and serve with warmed tortillas or rice.

Nutrition Facts : Calories 451 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 101 milligrams cholesterol, Fat 21 grams fat, Fiber 3 grams fiber, Protein 35 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 849 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

PINTOS PICADILLO



Pintos Picadillo image

Pinto benas replace the traditional ground beef in this vibrant Mexican dish that is at once sweet, spicy, hot and piquant. Recipe is from my Fresh from the Vegetarian Slow Cooker cookbook.

Provided by DailyInspiration

Categories     Rice

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 medium yellow onion, chopped
1 small red bell pepper, seeded and chopped
2 garlic cloves, minced
2 (15 1/2 ounce) cans pinto beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, drained
1 (4 ounce) can diced mild green chilies, drained
1 granny-smith apple, peeled, cored and chopped
1 cup vegetable stock
salt & freshly ground black pepper
2 cups long grain rice, cooked (or brown rice)
1/2 cup golden raisin
1/4 cup black olives, drained and sliced
2 tablespoons fresh parsley, chopped
2 tablespoons slivered almonds, toasted

Steps:

  • Heat oil in a large skillet over medium heat. Add the onion and bell pepper, cover and cook until softened, about 5 minutes.
  • Transfer the vegetables to a 3 1/2 -4 quart slow cooker. Add the garlic, beans, tomatoes, chilies, apple, and stock; season with salt and pepper, cover and cook on low for 6-8 hours. About 10 minutes before serving, stir in the rice, raisins, olives, parsley and almonds.

Nutrition Facts : Calories 830, Fat 8.5, SaturatedFat 1.3, Sodium 414.7, Carbohydrate 162.7, Fiber 25.8, Sugar 22, Protein 29.5

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