How To Make Homemade Picadillo
This easy-to-make picadillo recipe yields a savory and rich dish, made of ground beef, bell pepper, and onions in a smooth and well-spiced tomato sauce.
Cook and stir the ground beef in a large stockpot for 5 to 10 minutes until browned. Drain the grease.
Heat the olive oil in a small skillet over medium heat. Add the onion, green bell pepper, and garlic, then cook and stir for 2 to 3 minutes until fragrant.
Stir into the beef in the stockpot. Pour the tomato sauce, water, cooking wine, and hot sauce into the stockpot.
Stir in the sazon seasoning, parsley, garlic powder, onion powder, cumin, pepper, and bay leaf. Bring to a boil. Reduce the heat to low and simmer picadillo, uncovered for about 10 minutes until slightly thickened.
Split the olives in half with the fingers and stir into the picadillo. Add the squash.
Simmer for 45 to 60 minutes until the liquid reduces, but picadillo is not dry. Season with salt.
Serve and enjoy!
- Use another type of squash if butternut is not available.
- Substitute a pinch of saffron or a dash of yellow food coloring for the sazon packet, if preferred.
- Calories: 416.76kcal
- Fat: 31.16g
- Saturated Fat: 9.88g
- Trans Fat: 1.34g
- Monounsaturated Fat: 15.90g
- Polyunsaturated Fat: 1.57g
- Carbohydrates: 13.06g
- Fiber: 2.51g
- Sugar: 2.77g
- Protein: 21.24g
- Cholesterol: 80.51mg
- Sodium: 695.27mg
- Calcium: 114.95mg
- Potassium: 621.30mg
- Iron: 5.20mg
- Vitamin A: 222.91µg
- Vitamin C: 22.28mg
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