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Picadillo Recipe
Photo: Howard L. Puckett; Styling: Fonda Shaia
This traditional Latin dish consists of a ground meat-tomato sauce flavored with sweet spices, raisins, olives or capers, and almonds. Serve it with warm flour tortillas.
5 servings (serving size: about 1 cup)


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1 teaspoon vegetable oil
1 1/2 cups chopped onion
1 jalapeño pepper, seeded and finely chopped
1 large garlic clove, minced
1 pound ground sirloin
1 1/2 cups chopped peeled Granny Smith apple (about 1 large)
1/2 cup water
1/4 cup sliced pimento-stuffed olives
1/4 cup raisins
3/4 teaspoon salt
1/4 teaspoon pepper
2 (3-inch) cinnamon sticks
1 (14.5-ounce) can diced tomatoes, undrained
3 tablespoons slivered almonds, toasted


Heat the oil in a large Dutch oven over medium-high heat. Add onion, and sauté 3 minutes. Add jalapeño and garlic, and sauté 1 minute. Add beef to pan, and sauté 3 minutes or until browned, stirring to crumble. Stir in the apple and next 7 ingredients (apple through tomatoes), and bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes or until sauce is slightly thick. Remove from heat, and stir in almonds.

Created date

April 2002

Nutritional Information

Calories 240
Caloriesfromfat 30 %
Fat 8.1 g
Satfat 2.2 g
Monofat 3.7 g
Polyfat 1.2 g
Protein 21.7 g
Carbohydrate 21.5 g
Fiber 4.5 g
Cholesterol 55 mg
Iron 3.8 mg
Sodium 580 mg
Calcium 65 mg