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Picadillo, which means “small bits and pieces,” is a sweet-and-savory spiced ground- meat mixture from Latin America. Serve with warm corn or whole-wheat flour tortillas.

Source: EatingWell Magazine, Fall 2003




Ingredient Checklist


Instructions Checklist
  • If using eggs, place in a small saucepan and cover with cold water. Bring to a boil; simmer on medium-low for 15 minutes. Drain; let cool; peel and slice.

  • Meanwhile, cook meat in a large nonstick skillet over medium-high heat, crumbling it with a wooden spoon, until no longer pink, about 5 minutes. Transfer to a colander; drain off fat.

  • Add oil to the skillet. Add onion, 1/4 cup scallions and garlic; cook over medium heat, stirring often, until softened, 2 to 3 minutes. Stir in chili powder, oregano, cumin, cinnamon and cayenne; cook, stirring, until fragrant, about 1 minute. Add raisins, olives, tomato paste, water and the browned meat; stir to blend. Reduce heat to low, cover and simmer, stirring occasionally, for 10 minutes. Season with pepper. Garnish with the remaining scallions and the hard-cooked eggs, if desired.

Nutrition Facts

1 cup
303 calories; protein 26.5g; carbohydrates 24.7g; dietary fiber 3.6g; sugars 13.4g; fat 12.8g; saturated fat 2.9g; cholesterol 70.3mg; vitamin a iu 1104.1IU; vitamin c 7.5mg; folate 22.9mcg; calcium 73.2mg; iron 4.5mg; magnesium 47.5mg; potassium 759.1mg; sodium 605.9mg; thiamin 0.1mg.

1 other carbohydrate
1 vegetable
4 lean meat