Close
Tweet
Ingredients
| ground beef: 2 lbs |
| water: 3 cups (warm) |
| ground cumin: 1/2 tsp |
| garlic powder: 1/4 tsp |
| salt: 1 Tbl |
| black pepper: 1/4 tsp |
| onions: 1 (diced) |
| red tomatoes: 2 (diced) |
| green bell pepper: 1 (diced) |
Picadillo
Credit: Epicurious
User rating:
Serve this on its own, or use it for chalupas, tacos, or nachos.
-
Prep Time
min -
Cook Time
min -
Servings
7 serving(s)
Tags
Preparation
1. Cook the meat in a large skillet over medium heat, stirring to break up any lumps. Cook for 7 to 8 minutes until browned. Drain off any fat. Stir in 1 cup of the water, the cumin, garlic powder, salt, and pepper and cook for 8 to 10 minutes.
2. Add the onion, tomatoes, and bell pepper and cook until the vegetables are tender, about 10 minutes. Stir in the remaining 2 cups water and simmer for 8 minutes.
Variation
To make this really interesting, add some pecans and raisins to the picadillo 2 minutes before it’s done. This variation makes a great stuffing for Chiles Rellenos.