Beef Picadillo
Serve this Spanish-style ground beef over rice or baked potatoes. You can also cool the Picadillo and use as a filling to make empañadas or calzones.
15 Minutes
Serve this Spanish-style ground beef over rice or baked potatoes. You can also cool the Picadillo and use as a filling to make empañadas or calzones.
Cook garlic, onion, sweet pepper and ground beef in large skillet over medium heat, stirring occasionally, for 8 to 10 minutes or until beef is browned and completely cooked. Drain if necessary.
Add salsa, chili powder and cumin, olives and raisins; reduce heat to medium-low and simmer for 5 minutes. Add 2 to 3 tbsp (30 to 45 mL) water if necessary.
*Other options: Extra Lean Ground Beef Round, Lean Ground Beef Sirloin or Chuck, Extra Lean/Lean Ground Beef
Empañadas Option: Let filling cool completely. Roll out pastry for 2 double-crust pies and cut into forty 3-inch (8 cm) rounds; place 1 tbsp (15 mL) beef mixture on each. Moisten pastry edges with water; fold over and press edges with fork to seal. Place on parchment paper or foil-lined baking sheet; prick and brush tops with 1 beaten egg. Bake in 425°F (220°C) oven for 10 to 15 minutes or until golden brown. To make ahead: Freeze unbaked empañadas in sealed container for up to 1 month; bake frozen in 350°F (180°C) oven for 20 to 25 minutes.
Calzones: Let filling cool completely. Roll out 1-1/2 lb (750 g) thawed pizza dough; divide into sixths, forming each into disc. On lightly floured surface, roll out each disc into 8-inch (20 cm) circle. Divide filling over half of each circle; fold dough over; press firmly with fork to seal. Bake on parchment-lined baking sheet in 400°F (200°C) oven for 15 minutes or until golden brown.
Good source of iron (19% DV) and excellent source of zinc (42% DV), 24% DV sodium.
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