"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Picadillo Recipe

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This recipe for Picadillo, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristin Boyd
Added: Thursday, March 5, 2009


1 pound lean ground beef
2 large russet potatoes, peeled and diced into 1/2" cubes
1/2 cup yellow onion, diced fine (1/4" or less)
1/2 cup green bell pepper, diced fine (1/4" or less)
1 tablespoon fresh garlic, finely minced
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon coarse ground black pepper
1 teaspoon ground cumin (comino)
2 large tomatoes, cored, peeled, and cut into 1/2" pieces

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 10 minutes, stirring often; add potatoes
Cover, reduce 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




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