Directions:
- In a mixing bowl, combine the ground beef, oregano, cumin, salt and pepper.
- In a fruing pan, heat the olive oil. Sauté the onions, green pepper, and garlic until soft.
- Add the ground beef mixture, beef stock, and tomato sauce.
- Cover and cook over medium-low heat for 15 minutes.
- Add the diced potato. Cover and cook another 15 minutes, or until the potatoes are done.
- Remove the cover. Add the olives and cook uncovered 15 minutes or until the liquid is fully evaporated, but the meat is still moist.
- Serve the picadillo warm with rice or let cool and use as a filling for empanadas and papas rellenas.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 237.93 Kcal (996 kJ) | ||
| Calories from fat | 89.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.95g | 15% | |
|---|---|---|---|
| Cholesterol | 46.86mg | 16% | |
| Sodium | 605.08mg | 25% | |
| Potassium | 593.26mg | 13% | |
| Total Carbs | 20.88g | 7% | |
| Sugars | 6.66g | 27% | |
| Dietary Fiber | 3.06g | 12% | |
| Protein | 16.73g | 33% | |
| Vitamin C | 16.6mg | 28% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 2.6mg | 15% | |
| Calcium | 52.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 107.17 Kcal (449 kJ) | ||
| Calories from fat | 40.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.48g | 15% | |
|---|---|---|---|
| Cholesterol | 21.11mg | 16% | |
| Sodium | 272.55mg | 25% | |
| Potassium | 267.22mg | 13% | |
| Total Carbs | 9.4g | 7% | |
| Sugars | 3g | 27% | |
| Dietary Fiber | 1.38g | 12% | |
| Protein | 7.54g | 33% | |
| Vitamin C | 7.5mg | 28% | |
| Vitamin A | 0.2mg | 14% | |
| Iron | 1.2mg | 15% | |
| Calcium | 23.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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