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Scott Phillips

Servings: 4-6

A Latin American and Caribbean favorite, picadillo is a savory-sweet ground beef filling that’s delicious wrapped in lettuce leaves. It’s also good in tacos, quesadillas, and omelets.

Ingredients

  • 3 Tbs. extra-virgin olive oil
  • 1-1/2 lb. lean ground beef
  • 1/3 cup dry red wine
  • 1 small yellow onion, minced
  • 3 cloves garlic, minced
  • 1 cup canned crushed tomatoes
  • 1/2 cup golden raisins
  • Kosher salt and freshly ground black pepper
  • 2 large hard-cooked eggs, finely chopped
  • 6 Tbs. chopped pimiento-stuffed green olives
  • 1/4 cup minced fresh cilantro
  • 1 small head Boston lettuce, cored and leaves separated

Nutritional Information

      Calories (kcal) : 420
      Fat Calories (kcal): 210
      Fat (g): 23
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 12
      Cholesterol (mg): 165
      Sodium (mg): 610
      Carbohydrates (g): 17
      Fiber (g): 2
      Protein (g): 34

Preparation

  • Heat the oil in a large skillet over medium heat. Add the ground beef and cook, stirring occasionally and breaking up the meat with the edge of a spoon, until done, about 5 minutes. Add the wine, onion, and garlic and cook, stirring occasionally, until the wine is almost evaporated, about 5 minutes.

    Add the tomatoes and raisins and simmer, stirring occasionally, until the liquid has almost evaporated, 2 to 3 minutes. Season with 1-1/2 tsp. salt and a few grinds of pepper.

    Remove the skillet from the heat and stir in the chopped eggs, olives, and cilantro. Serve hot with the lettuce leaves for wrapping.

If you’re serving in lettuce leaves, start the meal with Poblano-Pepita SalsaHomemade Tortilla Chips, and Black Bean Salad with Mango, Citrus & Crunchy Jicama, but if you’re using the filling in a soft taco or quesadilla, make Handmade Corn Tortillas and serve with the salad. 

Reviews

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Reviews

  • Chica1 | 05/02/2012

    This is an easy, fast prep recipe that can be tweaked according to preference.I used left over roasted chicken breasts from another meal. Instead of red wine, I substituted white wine and dry, tart cherries for the raisins. I also added finely sliced celery. It turned out to be a quick, light meal for a warm day. My husband loved it. We found it refreshing and satisfying. It is a keeper.

  • Chica1 | 05/02/2012

    This is an easy, fast prep recipe that can be tweaked according to preference.I used left over roasted chicken breasts from another meal. Instead of red wine, I substituted white wine and dry, tart cherries for the raisins. I also added finely sliced celery. It turned out to be a quick, light meal for a warm day. My husband loved it. We found it refreshing and satisfying. It is a keeper.

  • Chica1 | 05/02/2012

    This is an easy, fast prep recipe that can be tweaked according to preference.I used left over roasted chicken breasts from another meal. Instead of red wine, I substituted white wine and dry, tart cherries for the raisins. I also added finely sliced celery. It turned out to be a quick, light meal for a warm day. My husband loved it. We found it refreshing and satisfying. It is a keeper.

  • newkiwi | 04/25/2012

    My husband and I greatly enjoyed this recipe. I took a tip from another reviewer and substituted dried cranberries for the raisins; it was excellent. Next time, I'll try it with raisins, since that seems to be traditional.

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