Picadillo
1
Points®
Total time: 32 min • Prep: 16 min • Cook: 16 min • Serves: 6 • Difficulty: Easy
Although you can use this spiced, ground beef mixture for any number of dishes—burritos, tacos, stuffed potatoes—it's also great on its own. Though you add the ingredients in different stages, the picadillo comes together in just one skillet. First, you soften the onion and garlic, then cook the lean ground beef. Add the white wine vinegar, cooking and stirring to be sure you scrape up those delicious browned bits on the bottom of the skillet. All that's left to do is stir in the remaining ingredients, which include a colorful symphony of green olives, golden raisins, fresh parsley, tomato paste, ground cumin, and a touch of hot sauce.
Ingredients
Cooking spray
1 spray(s)
Onion
1 small, yellow, chopped
Garlic
3 clove(s), minced
Uncooked 93% lean ground beef
¾ pound(s)
White wine vinegar
1 Tbsp
Egg whites
2 large, hard-boiled, finely chopped
Olives
8 olive(s), medium, green, pitted, chopped
Raisins
¼ cup(s), golden, chopped
Fresh parsley
¼ cup(s), fresh, leaves, chopped
Tomato paste
2 Tbsp, reduced-sodium
Ground cumin
½ tsp
Table salt
½ tsp
Black pepper
½ tsp, freshly ground
Hot pepper sauce
⅛ tsp, or to taste
Instructions
1
Coat a large skillet with cooking spray and set over medium heat. Add the onion and garlic; cook, stirring often, until softened, about 3 minutes.
2
Crumble in the beef; cook, stirring often, until lightly browned and cooked through, about 6 minutes.
3
Add the vinegar; scrape up any browned bits on the skillet’s bottom. Remove the skillet from the heat and cool 5 minutes.
4
Stir in the remaining ingredients. Serve at once or transfer to a large bowl, cover and refrigerate for up to 3 days. Yields about 1/2 cup per serving.
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