Rating: 4 stars
22 Ratings
  • 1 star values: 2
  • 2 star values: 1
  • 3 star values: 5
  • 4 star values: 5
  • 5 star values: 9

This flavorful dish is packed with nutritious veggies like carrots, bell peppers and tomatoes. Serve picadillo over brown rice for a pleasing meal that's quick and simple to prepare.

Recipe by Cooking Light October 2000

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Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble. Remove from pan; drain well.

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  • Add oil to pan. Add onion and garlic; sauté 3 minutes. Add bell peppers and carrot; sauté 3 minutes. Return beef to pan. Stir in raisins and remaining ingredients; bring to a boil. Reduce heat; simmer for 15 minutes, stirring occasionally. Discard bay leaves.

Nutrition Facts

280 calories; calories from fat 29%; fat 9.1g; saturated fat 2.8g; mono fat 4.4g; poly fat 0.6g; protein 26.4g; carbohydrates 24g; fiber 2.2g; cholesterol 70mg; iron 3.8mg; sodium 557mg; calcium 46mg.
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