PICADILLO
Yield Portion Size
8 portions
(1 cup)
| 12 |
Scallions, trimmed, finely chopped
|
| 8 cloves |
Garlic, peeled, finely chopped
|
| 1 small |
Green bell pepper, cored, seeded, finely chopped
|
| 4 tbsp |
Olive oil
|
| 1 tbsp |
Ground cumin
|
| 12 oz |
Ground chuck (80% lean)
|
| 3 cups |
Rosarita® Mild Ground Tomato Salsa
|
| 1/2 cup |
Green olives, whole
|
| 2 tbsp |
Capers, drained
|
| 1 cup |
Sofrito (see recipe)
|
| 1-1/2 tsp |
Ground cumin
|
| 2 cups |
Potatoes, diced, cooked
|
View Nutrition Information
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 49 mg | 5% |
| Carbohydrate | 18 g | 6% |
| Cholesterol | 25 mg | 8% |
| Total Fat | 13 g | 20% |
| Iron | 2 mg | 13% |
| Potassium | 370 mg | 0% |
| Calories | 230 kcal | 12% |
| Sodium | 859 mg | 36% |
| Protein | 9 g | 19% |
| Saturated Fat | 3 g | 15% |
| Sugars | 3 g | 0% |
| Dietary Fiber | 3 g | 12% |
| Vitamin C | 19 mg | 32% |
| Vitamin A | 940 iu | 19% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
To make SOFRITO: Combine all ingredients. Chill until ready to use.
-
Step 2
To make PICADILLO: In a large skillet cook beef until browned over medium heat. Drain fat.
-
Step 3
Add salsa, olives, capers, sofrito and cumin. Cook on low until fragrant. Add cooked potatoes. Serve.
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