Best Ground Beef Picadillo Recipes

GROUND BEEF EMPANADAS (PICADILLO)

Steps:

• Preheat the oven to 350 degrees F.
• Heat the oil in a heavy saute pan over medium-high heat. Add the ground beef chuck and cook until browned, about 7 minutes. Season with the salt and pepper. Add the olives, raisins, carrots and onions and saute for just a couple minutes until softened. Add the tomato puree and simmer for 10 minutes. Turn the heat off and cool to room temperature before filling the empanadas.
• Grease a large baking sheet with some nonstick cooking spray. Unfold one sheet of puff pastry onto a lightly floured surface. Using a floured rolling pin, roll the pastry out to a 1/4- to 1/8-inch thickness. With a knife, cut out 4 equal squares measuring 4 1/2-by-5 1/2-inches. Add 2 tablespoons of the cooled beef mixture to the center of the square. Brush the edge of each square with some egg wash and fold to shape into triangles. Crimp the edges with a fork. Transfer the empanadas to the prepared baking sheet and brush them with the remaining egg wash. Bake until golden brown, about 25 minutes.

PICADILLO GROUND BEEF QUESADILLAS

Steps:

• Place diced potato in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 8 to 10 minutes. Drain.
• Heat oil in a large skillet over medium heat. Add cooked potato and brown on all sides for about 3 minutes. Remove from the skillet and set aside.
• Add ground beef to the skillet; cook and stir until browned, crumbly, and no longer pink in the center, 4 to 5 minutes. Stir in bell pepper, onion, and garlic; cook until softened, 3 to 4 minutes. Drain as much fat from the pan as possible.
• Stir in tomato sauce, water, olive brine, oregano, salt, and pepper until well combined. Add olives, raisins, and reserved potatoes; stir well. Reduce heat to low and simmer picadillo for 8 minutes, stirring occasionally.
• Heat a nonstick skillet over medium heat and spray with cooking spray. Place a tortilla in the hot skillet and cook until browned, 1 to 2 minutes per side.
• Spread about 1/4 cup hot picadillo on one half of the hot tortilla. Top with Mexican cheese, then fold tortilla in half, pressing down with a spatula. Cook until cheese is melted, about 1 more minute. Repeat to cook remaining quesadillas.
• Cut each quesadilla into 3 triangles to serve.

GROUND BEEF PICADILLO

Steps:

• 1. start softening rasins (set aside) and brown the potatoes in olive oil until golden and tender.
• 2. cook ground beef, jalapeno and onion about 1/2 done, then add garlic and cook a couple more minutes.
• 3. Add remaining ingredients
• 4. Serve over rice or you can use this mixture to make tamales or empanadas as well.

PICADILLO, CUBAN GROUND BEEF

Steps:

• 1. Saute onion, peppers and garlic in oil until tender
• 2. Add the ground beef and brown, breaking the meat up. Drain the fat if you like but it's not traditional to do so.
• 3. Add tomatoes, tomato paste, cumin, salt and pepper, and vinegar. Simmer until most of the liquid has evaporated, about 20 minutes.
• 4. Add the olives and capers and warm through.
• 5. Serve over white rice
• 6. Note - Many recipes call for a cup of raisins.

GROUND BEEF (PICADILLO)

Steps:

• Season the meat with the adobo and set aside.
• In a skillet, heat oil on medium.
• Stir in the onion, green pepper and garlic and cook until the vegetables are tender and just slightly colored.
• Stir in the meat, breaking it up as you brown it.
• When browned, pour off the excess fat.
• Stir in the oregano and cook for 1 minute.
• Stir in the tomato sauce, wine, vinegar, water, pimientos and olives.
• Bring to a boil, lower heat, cover and simmer for 30 minutes.
• Stir occasionally.