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{{#seo:
|title=Picadillo a beef recipe
|titlemode=replace
|keywords=#picadillo #beef #bellpepper #tomatoes #garlic #potato #vegetables #spanishrice #unusualrecipes #browning #diced
|hashtagrev=032020
|description=Picadillo is a dish mainly consisting of ground beef typically found in Puerto Rico, Cuba, Mexico, and other Latin American countries
}}
Picadillo is a dish mainly consisting of ground [[Beef|beef]] typically found in Puerto Rico, Cuba, Mexico, and other Latin American countries. In Mexico and Puerto Rico it is sometimes used as a filling, such as for [[Tacos|tacos]], and can be mixed with [[Vegetables|vegetables]]. It can also be prepared as a type of stew. In most other Latin American countries it consists of a common table from where people pick small beef pieces or other food such as [[French fries|french fries]]. The name comes from the Spanish word, "picar" which means "to mince" or "to chop".
{{recipesummary
|TotalCalories = 2856
|PortionCalories = 476
|DatePublished=8th December 2013
|Author=JuliaBalbilla
|Servings = Serves 6
|Difficulty = 2
|TotalTime = 50 minutes
|PrepTime = 10 minutes
|CookTime = 40 minutes
|Image = [[Image:Picadillo recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Home cooking!''

5/5

We love this

 [[User:Carla_Cancio-Bello,_J.D.,_on_behalf_of_Cuban_Cuisine_UK|Carla]] 
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{{RecipeIngredients
| 500 g (1 lb 2 oz) of lean [[minced]] [[Beef|beef]]
| 1 large [[Onion|onion]], peeled and chopped
| 4 Cloves of [[Garlic|garlic]], chopped
| 284 ml (½ pint) [[Beef stock|beef stock]]
| 1 large [[Green bell pepper|green bell pepper]],deseeded and chopped
| 3 large russet [[Potato|potato]], cubed, bite size
| 1 400 g (14.5 oz) tin [[Tomatoes|tomatoes]] together with the juice
| 2 tablespoons of [[Oil|oil]]
| 1/8 teaspoon [[Sea salt|sea salt]]
| 2 tablespoons of [[Tex-Mex seasoning]]
}}
===Method===

{{RecipeMethod
| In a large, heavy pan, heat the [[Oil|oil]] to medium-high heat. Add the [[Onions|onions]], [[Garlic|garlic]], [[Bell pepper|bell pepper]] and seasoning to the pan.
| When the [[Bell pepper|bell pepper]] starts to discolour, add to it ground [[Beef|beef]], stirring to break up large pieces and [[Brown|brown]] evenly, about 7 minutes.
| As [[Meat|meat]] is [[Browning|browning]], add [[Potato|potato]], [[Beef|beef]] broth and [[Diced|diced]] [[Tomatoes|tomatoes]].
| [[Simmer]] until the potato is cooked and the picadillo has thickened, stirring occasionally.
}}
===Serving suggestions===

Serve hot with [[Spanish rice]] and tortilla.
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Beef recipes]]
[[Category:Latin American recipes]]
[[Category:Main courses]]
[[Category:Meat recipes]]
[[Category:Mexican recipes]]
[[Category:Tex-Mex recipes]]
[[Category:North American recipes]]
[[Category:Pan fried]]
[[Category:Cuban recipes]]
[[Category:Unusual recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/picadillo|#picadillo]] [[Special:Search/beef|#beef]] [[Special:Search/bellpepper|#bellpepper]] [[Special:Search/tomatoes|#tomatoes]] [[Special:Search/garlic|#garlic]] [[Special:Search/potato|#potato]] [[Special:Search/vegetables|#vegetables]] [[Special:Search/spanishrice|#spanishrice]] [[Special:Search/unusualrecipes|#unusualrecipes]] [[Special:Search/browning|#browning]] [[Special:Search/diced|#diced]]
</code>

Picadillo - Revision history

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