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Picadillo Recipe

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This recipe for Picadillo, by , is from Junction First Presbyterian Church's Timeless Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Joanna Swift


1 lb. lean ground beef
1 large onion, chopped (1 cup)
1 medium green pepper, chopped ( cup)
1 clove garlic, crushed
1 can (16oz) chopped or crushed tomatoes
cup raisins
1 tsp chilii powder
1 tsp cinnamon
tsp salt
tsp cloves
⅛ tsp pepper
cup slivered almonds
1 TBSP oil

In large skillet over medium heat, cook beef, onion, green pepper and garlic until beef is browned and onion is tender.

Stir in tomatoes, raisins, chili powder, cinnamon, salt, cloves, and pepper.

Bring to boil. Reduce heat and simmer uncovered, stirring occasionally, 15 minutes. Transfer to serving platter.

In small saucepan, saute almonds in oil until lightly browned. Sprinkle over meat.

Serve over cooked rice.

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Number Of Servings:




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