Simple Skillet Picadillo
Combine ground beef with seasoned veggies and tomatoes for a Spanish-style picadillo dish you can serve over rice or in a tortilla.
Equipment
- 1 Large skillet
- 1 Cutting board
- 1 Chef's knife
- 1 Large spatula
Ingredients
- 1 cup ried diced potatoes, rehydrated
- ½ medium onion, chopped
- 1 red bell pepper, chopped
- 2 T. avocado oil or the oil/fat of your choice
- 1 medium tomato, chopped
- 1 garlic clove, minced
- 1 cup freeze-dried ground beef, rehydrated and chopped
- 1 t. cumin
- 1 t. salt, or to taste
- ½ t. black pepper
- 4 T. tomato paste
- 6 pimento-stuffed green olives, sliced
- 2 T. raisins (optional)
Instructions
- Heat skillet over medium high heat for one minute.
- Add oil to hot skillet. Heat for 1 minute, and then add the chopped onion and red bell pepper. Turn down heat to medium.
- When onion and pepper are tender, turn down the heat to medium, and add the garlic. Continue to cook for one minute.
- Add the rehydrated potato chunks, ground beef, salt, pepper, and cumin, and mix together by gently turning the vegetables over with a spatula until combined.
- ally, gently mix in the tomato paste, olives, and raisins. Cook for another 5-7 minutes or until picadillo is completely heated.
Notes
Both olives and raisins add a special zingy note to this recipe. Add more than called for, or less, according to your own taste.