Creole Ground Beef Picadillo

Creole Ground Beef

Chef Pepín MEATS 1 Comment

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Creole Ground Beef
Creole Ground Beef Picadillo
Votes: 7
Rating: 2.57
You:
Rate this recipe!
Servings
Ingredients
  • 1 1/2 pounds ground beef
  • 1 medium onion
  • 1/2 large green pepper
  • 1 tablespoon garlic powder
  • 1 packet culantro and achiote seasoning
  • 8 ounces tomato sauce
  • 4 ounces water (half of tomato sauce can)
  • 1 bay leaf
  • 2 tablespoons dry wine or vinegar alcaparrado
  • 4 ounces sweet peppers
  • raisins (optional)
  • salt and pepper to taste
Servings
Ingredients
  • 1 1/2 pounds ground beef
  • 1 medium onion
  • 1/2 large green pepper
  • 1 tablespoon garlic powder
  • 1 packet culantro and achiote seasoning
  • 8 ounces tomato sauce
  • 4 ounces water (half of tomato sauce can)
  • 1 bay leaf
  • 2 tablespoons dry wine or vinegar alcaparrado
  • 4 ounces sweet peppers
  • raisins (optional)
  • salt and pepper to taste
Creole Ground Beef Picadillo
Votes: 7
Rating: 2.57
You:
Rate this recipe!
Instructions
  1. Cook the ground beef to take out any additional fat.
  2. One it changes color (from red to brown) add the onion, the green pepper, garlic powder and the seasoning packet, stirring constantly for three minutes to avoid the beef to stick to the pan.
  3. Add tomato sauce to the beef. Rinse the can with half of the water (4 ounces) and the pan, with the dry wine.
  4. Keep cooking at low heat for 10 more minutes, until it dries a little; add alcaparrado, raisins, and sweet peppers, to taste.
  5. Add salt and pepper to taste.
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