PICADILLO

Yield
8 portions
Portion Size
1 cup
Ingredients: Measure:
Scallions, trimmed, finely chopped
12
Garlic, peeled, finely chopped
8 cloves
Green bell pepper, cored, seeded, finely chopped
1 small
Olive oil
4 tbsp
Ground cumin
1 tbsp
Ground chuck (80% lean)
12 oz
3 cups
Green olives, whole
1/2 cup
Capers, drained
2 tbsp
Sofrito (see recipe)
1 cup
Ground cumin
1-1/2 tsp
Potatoes, diced, cooked
2 cups

Directions

  1. To make SOFRITO: Combine all ingredients. Chill until ready to use.

  2. To make PICADILLO: In a large skillet cook beef until browned over medium heat. Drain fat.

  3. Add salsa, olives, capers, sofrito and cumin. Cook on low until fragrant. Add cooked potatoes. Serve.

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