Quinoa Beef Picadillo Food

BEEF AND QUINOA MEATBALLS

Steps:

• Preheat the oven to 450F.
• Line a large baking sheet with parchment paper; set aside.
• In a large bowl, mix together all ingredients until well combined.
• Shape into 16 balls and transfer to the prepared baking sheet.
• Roast until cooked through and golden brown, 15 to 17 minutes. Serve hot.
• (*Note: To cook quinoa, bring 1 cup of water to a boil in a small pot. Pour in ½ cup quinoa, cover and simmer until water is absorbed, 10 to 12 minutes. Set aside off of the heat for 10 minutes then fluff with a fork. Makes about 1 1/2 cups. Use 3/4 cup in this recipe, and reserve the remaining for another use.)

PICADILLO

Steps:

• Heat a large skillet and, when hot, add the olive oil.
• Add the ground beef, crumbling as you put it in the skillet.
• When lightly browned, add the onions, bell pepper, garlic, and all the spices.
• Cook for 10 minutes, stirring often, and then add the diced potatoes.
• Cover, reduce the heat to medium low and cook for 40 minutes or until the potatoes are tender.
• Add the tomatoes, cover, and simmer for 5 minutes.
• Remove from the heat, put into a bowl and serve over white rice or with hot flour tortillas.

CUBAN BEEF PICADILLO

Steps:

• Over medium high, heat the oil in a dutch oven or large stock pot and add the ground beef, kosher salt, chili powder and cumin. Cook until no longer pink, about 6-7 minutes.
• Stir in onion, garlic and tomato paste. Cook for several minutes. Stir in tomato sauce. Reduce heat to low and cook for 15 minutes covered.
• Add diced carrot, potatoes, olives, capers and raisins. Stir and continue cooking for another 20 minutes covered. Stir occasionally and add some water if it gets too thick and does not scorch bottom of pot.

PICADILLO

Steps:

• Brown the ground beef in a large saucepan or Dutch oven. Drain the fat,.
• Add onion, jalapeno pepper and garlic. Cook another 3 minutes. Add the remaining ingredients except the almonds.
• Bring mixture to boiling. Reduce heat and simmer 20 minutes, uncovered, until the sauce is slightly thickened.
• Remove cinnamon stick and add almonds. Serve over hot cooked rice or with flour tortillas.

CUBAN BEEF PICADILLO

Steps:

• In a medium-size frying pan, brown the ground beef with a dash of cumin and pepper, drain off any excess grease, and set aside.
• In a large frying pan, heat 2 tbs of olive oil over med-low heat and cook the diced onion until soft
• Add the chopped garlic and cook until almost golden.
• Mix in the bell pepper, cumin, pepper and a little salt - not too much as the olives and capers are salty.
• Add the potatoes pieces and cook for about 5 minutes.
• Add the ground beef and the wine, let the liquid reduce.
• Add raisins and tomato sauce when the potatoes are about half-cooked (a knife can easily through the first part but the center is still very firm).
• Cook for 5 more minutes and then add the olives and capers.
• Continue cooking over medium heat, stirring occasionally, until the potatoes are ready. If the sauce thickens too much, you can add some more wine or a little bit of water. Taste and adjust any seasonings: salt, pepper, cumin or additional olives/capers.
• Serve with rice, fried ripe plantains and a small salad.

BEEF PICADILLO

Steps:

• In a medium skillet, heat the olive oil over medium-high heat until hot but not smoking.
• Add the onion, bell pepper, olives and garlic and cook until the vegetables are tender, about 5 minutes.
• Crumble in the ground beef, using a wooden spoon to break up any large clumps.
• Increase the heat and cook until the liquid is reduced.
• Stir the tomato paste into the meat mixture and simmer over medium-low heat, stirring, for 2 minutes.
• Stir in 2 to 3 tablespoons water to loosen the sauce.
• Stir in the peas and carrots, cover and cook until just cooked through, 4 minutes.
• Stir in the cilantro; season with salt and pepper.

25 BEST MEXICAN GROUND BEEF FOODS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Mexican ground beef dish in 30 minutes or less!