Picadillo Ground Beef Quesadillas Food

PICADILLO QUESADILLAS

Steps:

• Combine the ingredients for the quick pico de gallo in a small bowl.
• Heat a nonstick skillet over medium heat. Spray the skillet with oil and add a tortilla.
• Brown about 2 minutes on each side, then spread 1/4 cup picadillo on half of the tortilla.
• Top with cheese and half of the pico de gallo, then fold and press down with a spatula. Cook 1 to 2 minutes on each side, until the cheese is melted and the tortilla is crisp.
• Remove from heat and cut in 3 pieces. Repeat with the remaining. Eat hot!

CHEESY GROUND BEEF QUESADILLAS ARE EASY TO MAKE WITH LEFTOVER PICADILLO

Steps:

• Preheat a saute pan over medium heat. While it heats up, prepare the quesadillas.
• On top of one tortilla layer 2 tablespoon cup of cheese, ¼ cup of picadillo meat and top with another 2 tablespoons of cheese. Top with another tortilla.
• Add about a ¼ pat of butter to the pan and place on quesadilla. Lower the heat to low and cook minutes on each side. Repeat for the other quesadillas.
• Serve with salsa and sour cream.

PICADILLO

Steps:

• Put the olive oil in a large, heavy pan set over a medium-high flame, and heat until it begins to shimmer. Add onions, chorizo and garlic, stir to combine and cook until the onions have started to soften, approximately 10 minutes.
• Add the ground beef, and allow it to brown, crumbling the meat with a fork as it does. Season to taste with salt and black pepper.
• Add tomatoes, vinegar, cinnamon, cumin, bay leaves, cloves and nutmeg and stir to combine. Lower the heat, and let the stew simmer, covered, for approximately 30 minutes.
• Uncover the pan, and add the raisins and the olives. Allow the stew to cook for another 15 minutes or so, then serve, accompanied by white rice.

AUTHENTIC MEXICAN PICADILLO

Steps:

• Bring 6 whole tomatoes to a boil in a small pot. Transfer to a blender. Add 3/4 cup water, onion halves, and whole garlic clove. Blend until smooth.
• Heat oil in a large skillet over medium-high heat. Add chopped onion and serrano pepper. Cook until onion is transparent. Add minced garlic; cook until fragrant, about 1 minute. Add chopped tomato and cook for 1 minute more. Add ground beef; cook until browned, about 8 minutes.
• Pour canned tomato sauce into the beef mixture. Cook for 2 minutes. Mix in potatoes and carrots. Cook for 2 minutes; add the blended tomatoes, jalapeno, chicken bouillon, cumin, and bay leaf. Season with salt and pepper. Mix well, reduce heat, and simmer until most of the liquid is absorbed, about 20 minutes. Let sit for 5 minutes before serving.