BEEF PICADILLO
Made in under 30 minutes with flavorful ground beef and salty green olives, Beef Picadillo is a classic Latin American dish that reminds you of home. This recipe is so flavorful, it will leave everyone asking for more!
Provided by Jessica - The Novice Chef
Categories Beef
Time 25m
Number Of Ingredients 14
Steps:
- 1. Heat the oil in a large skillet over medium heat. Add the onion and ground beef. Cook breaking the beef apart and stirring often, until meat is evenly browned and onions are tender. 2. Drain the excess liquid/grease from the pan and add the sofrito, adobo, sazon, cumin, oregano, salt and pepper. 3. Stir and cook for an additional minute or so, then add the garlic and cook for two more minutes or until the garlic becomes fragrant. 4. Turn the heat down to low-medium then pour in the tomato sauce and stir. Bring the sauce to a low simmer, then turn the heat off and stir in the olives. 5. Serve over rice and garnish with cilantro, if desired.
Nutrition Facts : Calories 494 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 101 milligrams cholesterol, Fat 35 grams fat, Fiber 4 grams fiber, Protein 34 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 2082 grams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 20 grams unsaturated fat
BEEF PICADILLO
One recipe for Beef and Tomato Base makes enough for this Beef Picadillo recipe as well as the Beef, Onion and Bacon Sauce with Bucatini later in the week.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Soak the currants in the sherry.
- Meanwhile, heat the butter in a Dutch oven or pot over medium heat. Add the garlic and onions, then season with salt and pepper. Sweat until the onions are very tender, then stir in the paprika and chili powder. Stir in the sherry and currants.
- Puree the peppers with 1 cup water until smooth, then add the pureed peppers to the Dutch oven with the tomato sauce. Stir in the almonds and the Beef and Tomato Base, then bring to a simmer and let the flavors combine a few minutes. Adjust the seasoning and remove from the heat.
- Cool and store for a make-ahead meal or serve immediately. Reheat over medium heat, garnish with parsley and pass chips for dipping and topping.
- Heat the oil in a large pan over medium-high heat. When the oil is very hot, pat the meat dry with paper towels and add half of the beef to the pan. Crumble the beef with a potato masher or wooden utensil. Cook to develop a deep brown color, season with salt and pepper, and then remove to a plate. Repeat the process with the remaining beef. Add the tomato paste to the pan and stir until fragrant. Then add the stock and the browned beef. Stir to combine, then reduce the heat to a simmer.
PICADILLO
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- For the Picadillo:
- Heat oil in a medium sized heavy saute or frying pan over medium-high heat. Add ground beef and stir for 3 to 5 minutes until the color of the beef is brown and pink. Add recaito and stir. Lower flame to medium, add garlic and salt and pepper. Stir in the tomato sauce, oregano and olives and let simmer for 10 to 15 minutes. Store in the refrigerator until ready to use.
BEEF PICADILLO EMPANADAS
Dig into one of Michael's bad-boy empanadas.
Provided by Food Network
Yield Makes 8 to 10 large or 14 to 16 small empanadas
Number Of Ingredients 18
Steps:
- 1. For the empanada dough: Sift the flour and salt into a large bowl. Cut in the butter using a pastry blender or your fingers until it resembles coarse meal with some pea-size pieces.
- 2. Mix the egg, water, and vinegar in small bowl. Use a fork to stir the wet ingredients into the dry, until just incorporated and shaggy. Turn the mixture onto a lightly floured surface, gather it together, and then knead just until the dough comes together. Form into a flat disk, wrap in plastic wrap, and chill for at least 1 hour.
- 3. For the picadillo: Heat the olive oil in a large skillet over medium heat. Saute the onion and garlic until browned, about 7 minutes. Turn the heat to medium-high, add the beef, and cook thoroughly, breaking it up with a wooden spoon, about 10 minutes. Stir in the tomato paste, chipotle puree, adobo, and salt and pepper to taste. Cool before assembling the empanadas.
- 4. Preheat the oven to 375 degrees F, or heat oil in a heavy pot to 350 degrees F. Lightly flour a cutting board and roll the cold dough into a circle about J inch thick. Cut the dough into 7- to 8-inch disks. Paint half of 1 disk with some egg white. Place a scant 1/4 cup picadillo in the center and fold the dough over to form a half-circle. Crimp the edges closed with a fork. Repeat with the remaining dough and filling. Paint the tops of the empanadas with egg white. (Or make mini empanadas with 4- to 41/2-inch circles and J cup of the filling. Adjust the cooking time accordingly.) Bake the empanadas on rimmed baking sheets until golden brown, about 45 minutes, or deep-fry for 3 minutes. Serve.
BEEF ENCHILADAS
Steps:
- For the filling: In large pot, cook ground beef, black pepper, chili powder, garlic powder and cilantro over medium heat until beef is browned all the way through.
- For the gravy: In a large pot on low heat, add flour and vegetable oil. Cook, stirring often, for 30 minutes, to make a dark brown roux for the gravy. Add 1/4 cup water, the beef bouillon, chili powder, garlic powder, black pepper and salt. Continue to cook until you have the consistency for the gravy, another 5 minutes.
- For the enchiladas: Heat a griddle or grill on medium heat. Spray cooking spray or put oil on griddle. Place tortillas on griddle until pliable for folding, about 15 seconds.
- Place tortillas on a flat surface. Add meat to a tortilla and roll up, keeping the seam side down. Place on a microwave/oven-safe plate. Repeat until all tortillas are used.
- Spoon gravy over enchiladas until covered. Top with Cheddar and place in microwave or oven until cheese melts. Top with onions, if using.
BEEF PICADILLO ENCHILADAS
Number Of Ingredients 0
Steps:
- Preheat the oven to 350 degrees F. Heat a large skillet over medium-high heat. Add 1 tablespoon of oil, the onion and pepper and cook, stirring, until soft, about 5 minutes. Add the ground beef, five-spice, 1 teaspoon salt and a few grinds of pepper. Cook, breaking up the meat, until it begins to brown, about 5 minutes. Stir in the tomatoes, olives and raisins. Bring to a simmer and cook until thickened, about 2 minutes. Season with salt and pepper.Heat the remaining oil in a small skillet over medium heat. Once the oil is shimmering, heat the tortillas, one at a time, in the hot oil until they bubble and darken slightly, about 10 seconds per side. Drain on paper towels. Spread about 1/2 cup ground beef picadillo mixture on the bottom of a 9 -by-13-inch baking dish. Put about 1/4 cup picadillo and 1 tablespoon Cheddar down the center of each tortilla. Roll tightly and lay them in the baking dish, seam side down. Spoon the rest of the picadillo over the enchiladas and sprinkle with the remaining cheese. Bake the enchiladas until the tortillas are slightly crisp and the cheese is melted, about 10 minutes.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 441
More about "beef picadillo enchiladas food"
FREEZER-FRIENDLY PICADILLO ENCHILADAS - ¡HOLA! JALAPEÑO
From holajalapeno.com
EL FENIX - 66 PHOTOS & 115 REVIEWS - YELP
From yelp.com
CHILE VERDE BEEF PICADILLO~ENCHILADAS! - LA PIñA EN LA COCINA
From pinaenlacocina.com
Reviews 6Servings 6Cuisine MexicanCategory Main Course
- In a large pot, preheat the oil to medium heat for 3 minutes. Add the onions and jalapeño peppers and cook for 6 to 8 minutes. Add the garlic and cook for another minute.
- Move the vegetables to the outer edge of pot and add the beef to the center. Season with salt, pepper, cumin and oregano. Cook for another 8 to 10 minutes until the beef gets a little bit of a crust on it. Drain out as much of the oil as you can.
- While the beef is cooking, cook the tomatillos in some boiling water for about 10 minutes. Transfer tomatillos to the blender and blend until smooth.
- Add tomatillo sauce, cooked potatoes, roasted green chiles and water to the beef. Stir well to combine. Bring to a boil, reduce heat, cover and continue cooking for 20 minutes or until the liquid reduces and it becomes thicker. Taste for salt. Remove from heat and let stand for 15 minutes
29 BEST ENCHILADA RECIPES | CHICKEN, BEEF, CHEESE & MORE
From foodnetwork.com
Author By
RECIPE FOR BEEF PICADILLO ENCHILADAS - MARLI AVE RECIPES
BEEF PICADILLO ENCHILADAS | RECIPE | FOOD NETWORK RECIPES, BEST …
From pinterest.com
BEEF PICADILLO ENCHILADAS | RECIPE CART
From getrecipecart.com
PICADILLO ENCHILADAS - RECIPE - COOKS.COM
From cooks.com
RECIPE BEEF PICADILLO ENCHILADAS (2.18 MB) | RECIPESMANUALS.COM
From recipesmanuals.com
BEEF PICADILLO ENCHILADAS – CLINTANDSONSPICKUP.COM
From clintandsonspickup.com
15 GROUND BEEF RECIPES FILIPINO STYLE - SELECTED RECIPES
From selectedrecipe.com
BEEF PICADILLO ENCHILADAS RECIPE
From foodhousehome.com
BEEF PICADILLO ENCHILADAS | PUNCHFORK
From punchfork.com
BEEF PICADILLO ENCHILADAS | MOUNTAIN VIEW COUNTRY MARKET
From mountainviewbulkfoods.com
BEEF PICADILLO ENCHILADAS – RECIPES NETWORK
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love