Picadillo is a Cuban dish that I grew up eating in my home as a child.
If I ask my daughter what she wants for dinner, 9 out of 10 this is what she asks for. I probably make this once a week because it's easy and quick and everyone loves it. These are perfect with baked tostones and rice, leftovers make a delicious taco or quesadilla. Enjoy!
Gina's Weight Watcher Recipes
Servings: 6 • Serving Size: 1/2 cup • Old Points: 4 pts • Points+: 4 pts
Calories: 170 • Fat: 7 g • Protein: 22.5 g • Carb: 4.5 g • Fiber: 1 g • Sugar: 1.5 g
Sodium: 237 mg (without the salt)
- 1/2 large chopped onion
- 2 cloves garlic, minced
- 1 tomato, chopped
- 1/2 pepper, finely chopped
- 2 tbsp cilantro
- 1-1/2 lb 93% lean ground beef
- 4 oz (1/2 can) tomato sauce (I like Goya)
- kosher salt
- fresh ground pepper
- 1 tsp ground cumin
- 1-2 bay leaf
- 2 tbsp alcaparrado (capers or green olives would work too)
Meanwhile, while meat is cooking, chop onion, garlic, pepper, tomato and cilantro.
Add sofrito (onion mixture) to the meat and continue cooking on a low flame. Add alcaparrado and about 2 tbsp of the brine (this adds great flavor) cumin, bay leaf, and more salt if needed. Add tomato sauce and 1/4 cup of water and mix well. Reduce heat and simmer covered about 15-20 minutes.