picadillo de res (beef picadillo)
- 2 pounds ground beef
- 1 teaspoon salt, divided
- 1/2 teaspoon pepper
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 finely chopped onion
- 1 large potato, peeled, cut into 1/2-inch cubes
- 1 ripe plaintain or large firm banana, chopped
- 2 bay leaves
- 1 cinnamon stick
- 1/2 cup raisins
1. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from skillet with slotted spoon. Season with 1/2 teaspoon salt, black pepper, ground cinnamon and cloves. Set aside. Remove any drippings from skillet.
2. Cook onion in same skillet over medium heat 3 minutes or until tender, stirring occasionally. Add tomatoes, beef mixture, jalapeño pepper, potato, plaintain, bay leaves and cinnamon stick. Reduce heat; cover and simmer 20 to 23 minutes or until potato is tender, stirring occasionally. Stir in raisins; continue cooking, uncovered, 5 minutes.
3. Remove and discard bay leaves and cinnamon stick. Season with remaining 1/2 teaspoon salt. Serve beef with Serving Suggestions or as desired.
Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
Cook's Tip: Picadillo mixture can be used as a filling in tacos or poblano chiles.
Nutrition information per serving: 337 calories; 13 g fat (4 g saturated fat; 6 g monounsaturated fat); 76 mg cholesterol; 230 mg sodium; 29 g carbohydrate; 3.3 g fiber; 27 g protein; 7.1 mg niacin; 0.7 mg vitamin B6; 2.3 mcg vitamin B12; 3.7 mg iron; 18.7 mcg selenium; 6.3 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.