Picadilloeasy prep time 10 mins | cook time 20 mins servings 0
2 lbs low-fat ground beef
2 medium white potatoes
2 medium carrots
1 cup green peas (preferably frozen peas not canned)
½ cup raisins
1 cup La Fe Red Tomato Sauce
1 teaspoon salt
½ teaspoon black pepper
Peel the carrots and potatoes first.
Chop the potatoes and carrots. We like the potatoes and carrots on the chunky side especially when we serve the picadillo over rice. If you plan on making tacos de picadillo chop the potatoes and carrots into smaller pieces.
Add the ground beef to a large preheated frying pan with 2 tablespoons of cooking oil.
Gently break up the meat so that it browns evenly.
Lightly brown the ground beef. Try not to over-brown the meat because it will be on the dry side. Use this picture as a guide.
Don’t drain the liquid that the meat gives off. It incorporates into the dish and enriches the flavor.
Add the potatoes and carrots to the ground beef and cook for about 6 minutes.
Add the raisins and green peas to the mixture.
Mix until all of the ingredients are evenly dispersed.
Season with 1 teaspoon salt and ½ teaspoon black pepper.
Add the tomato sauce. You can add ¼ cup beef broth for extra flavor when cooking.
Mix the tomato sauce in.
Cook the picadillo over medium-low heat for about 20 minutes until the liquid has reduced and the potatoes and carrots are fully cooked and have softened.
Taste and add salt if necessary.