Photo: Howard L. Puckett; Styling: Connie Formby Photo by: Photo: Howard L. Puckett; Styling: Connie Formby

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

Cooking Light APRIL 1995

  • Yield: 6 servings (serving size: 1 cup)


  • 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


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.

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.


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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