Skillet Picadillo
Bring a little taste of Cuba into your home with an easy and family-friendly recipe for Skillet Picadillo, made in just 30 minutes!
Servings 4
Calories 185kcal
Equipment
- Stove Top
Ingredients
- 1 lb. Lean Ground Beef
- ¼ cup White Onion, chopped
- ¼ cup Red Bell Pepper, chopped
- 2 Garlic Cloves minced
- 1 Plum Tomato diced
- 2 tablespoon Cilantro minced
- 1-15 oz. Canned Tomato Sauce
- 2 teaspoon Ground Cumin
- 1 Bay Leaf
- ¼ cup Manzanilla Spanish Olives
- Salt & Pepper to taste
Instructions
- In a large skillet brown the lean ground beef on medium heat. Use a wooden spoon to break the meat apart (for about 5 minutes) until its just about cooked and no longer pink.
- Then add in the onion, bell pepper, garlic, diced fresh tomato, and cilantro. Mix well then add in the tomato sauce, ground cumin, bay leaf, and Manzanilla Spanish olives.
- Reduce the heat to low and simmer for at least 20 minutes with the lid on. Stir occasionally. Once the picadillo is done, divide evenly among plates and serve on top of rice.
Notes
*If the picadillo is looking a little thick you can add in ¼ cup of water to thin out the sauce.
*Nutritional calculations are estimated and may vary depending on serving size and ingredients.
Nutrition
Serving: 0.5cup | Calories: 185kcal | Carbohydrates: 4g | Protein: 25g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 247mg | Potassium: 515mg | Fiber: 1g | Sugar: 2g | Vitamin A: 513IU | Vitamin C: 16mg | Calcium: 32mg | Iron: 4mg