Picadillo Con Carne de Res (Potato-and-Beef Hash)

Photo: Howard L. Puckett; Styling: Connie Formby

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 230
  • Calories from fat: 27%
  • Fat: 6.9g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 11.3g
  • Carbohydrate: 31.8g
  • Fiber: 4g
  • Cholesterol: 26mg
  • Iron: 3.6mg
  • Sodium: 236mg
  • Calcium: 44mg

Ingredients

  • 2 pounds small red potatoes, cubed
  • 1/2 pound ground round
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 3 garlic cloves, minced
  • 1/2 cup Tamarind Purée
  • 1/3 cup chopped fresh cilantro
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Tangy Tamarind Sauce

Preparation

  1. Place the potato cubes in a Dutch oven; add water to cover, and bring to a boil. Cook for 8 minutes or until tender. Drain and set potato cubes aside.
  2. Cook meat, onion, bell pepper, and garlic in pan over medium heat until browned, stirring to crumble. Stir in potato cubes, Tamarind Purée, chopped cilantro, cumin, salt, and pepper. Cover, reduce heat, and simmer 5 minutes or until thoroughly heated, stirring occasionally. Serve with Tangy Tamarind Sauce.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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