Cuban Picadillo with Ground Beef
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- 1 teaspoon(s) oregano
- 1 teaspoon(s) cumin
- 4 clove(s) garlic
- 1 medium white onion chopped fine
- 1 small grreen pepper chopped
- 1/2 cup(s) beef stock
- 3/4 cup(s) tomato sauce
- 2 small potatoes peeled and diced
- 8-10 green olives pitted
- salt and peper to taste
- olive oil for sauteing
- 1. In a mixing bowl, combine the ground beef, oregano, cumin, salt and pepper.
- 2. In a frying pan, heat the olive oil. Sauté the onions, green pepper, and garlic until soft.
- 3. Add the ground beef mixture, beef stock, and tomato sauce. Cover and cook over medium-low heat for 15 minutes.
- 4. Add the diced potato. Cover and cook another 15 minutes, or until the potatoes are done.
- 5. Remove the cover. Add the olives and cook uncovered 15 minutes or until the liquid is fully evaporated, but the meat is still moist.
- 6. Serve the picadillo warm with rice4 or let cool and use as a filling for empanadas5 and papas rellenas6.
- Serves: 4 - 6 servings.
This recipe is a personal recipe added by AllenD and has not been tested or endorsed by MyRecipes.
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Cuban Picadillo with Ground Beef Recipe at a Glance
- COURSE: Main Dishes