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Tangy Picadillo

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  • Prep 5 min
  • Total 30 min
  • Ingredients 9
  • Servings 4
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Sometimes 30 minutes is all you need to bring a delicious meal to the table. Picadillo is a tasty dish made with ground beef, tomatillos, onions, chiles, salt and pepper. It's eaten in tacos, with tostadas or used as a filling to stuff chiles or volovanes, just to name a few examples. The recipe I'm sharing with you today is a variation of a traditional picadillo. The combination of sweet flavors that the apple, raisins and carrot add, with the more acidic flavors of tomatillo and olives, give this particular dish more flavor dimension. It's a delicacy, and it's ready in just one half hour.
Silvia Martinez
Updated Sep 14, 2015
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Ingredients

  • 2 tablespoons olive oil
  • 1 lb ground beef
  • 1/2 tablespoon salt
  • 1 (10 oz) package honey-glazed carrots
  • 6 tomatillos, peeled, washed and diced
  • 1/2 white onion, finely chopped
  • 1 apple, washed and diced
  • 24 olives, halved
  • 1/2 cup raisins (mix of golden and dark raisins)

Directions

  •  
    1
    Heat the olive oil in a medium-sized pot. Add the beef and salt, and stir to brown the beef and break into pieces.
  •  
    2
    Meanwhile, prepare the carrots according to package instructions.
  •  
    3
    Once the meat has browned, add the tomatillos, onion, apple, olives and raisins. Thoroughly stir.
  •  
    4
    Chop the carrots in small pieces and add to the beef mix.
  •  
    5
    Reduce heat to medium-high, cover and let cook 15 minutes, stirring occasionally.
  •  
    6
    Serve with a side of rice and a salad.

Expert Tips

  • tip 1
    Prepare the beef mix ahead of time to really infuse the meat with all the flavors.
  • tip 2
    I used gala apples in this recipe, but if you prefer a firmer, tarter apple, use Granny Smith.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Sometimes 30 minutes is all you need to bring a delicious meal to the table. Picadillo is a tasty dish made with ground beef, tomatillos, onions, chiles, salt and pepper. It's eaten in tacos, with tostadas or used as a filling to stuff chiles or volovanes, just to name a few examples. The recipe I'm sharing with you today is a variation of a traditional picadillo. The combination of sweet flavors that the apple, raisins and carrot add, with the more acidic flavors of tomatillo and olives, give this particular dish more flavor dimension. It's a delicacy, and it's ready in just one half hour.
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