PICADILLO
Source of Recipe
Susan
Recipe Introduction
OK, here's the recipe I promised you at the last meeting. You can make this one day, and use the leftovers for Picadillo Tacos another. This recipe is from "Slow Cooker Favorites" a Betty Crocker magazine cookbook that is available at BAM and Wal-Mart.
List of Ingredients
- 2 lbs ground beef
- 1 large onion, chopped (1 cup)
- 1 cup raisins
- 2 tsp chili powder
- 1 tsp salt
- 3/4 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1/2 tsp pepper
- 2 cloves garlic, finely chopped
- 2 medium apples, peeled and chopped
- 2 cans (10 oz each)diced tomatoes and green chilies, undrained
- 1/2 cup slivered almonds, toasted (I omitted these)
Instructions
- Cook beef and onion in 12-inch skillet over medium heat, stirring occasionally, until beef is brown; drain.
- Mix beef misture and remaining ingredients except almonds in 3 1/2 - to 6-quart slow cooker.
- Cover and cook on low heat setting 3 to 4 hours or until most of the liquid is absorbed.
- Place 2 cups Picadillo in refrigerator or freezer container for Picadillo Tacos. Cover and refrigerate Picadillo up to 4 days or freeze up to 4 months. To thaw frozen Picadillo, place container in refrigerator about 8 hours.
- Stir almonds into remaining mixture to serve now. If desired, serve over rice. 12 servings.
Final Comments
1 serving:
calories 245 (calories from fat 115)
Fat 13g (Saturated Fat 5g)
Cholesterol 45 mg
Sodium 310mg
Carbohydrate 18g (Dietary Fiber 2g)
Protein 16g
%daily value:
vitamin A 4%
Vitamin C 8%
Calcium 4%
Iron 12%
Diet exchanges:
1 Fruit, 1 Vegetable, 2 Medium-Fat Meat
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