Skillet Beef Picadillo With Walnut Sauce Recipes

BEEF PICADILLO

Steps:

• 1. Heat the oil in a large skillet over medium heat. Add the onion and ground beef. Cook breaking the beef apart and stirring often, until meat is evenly browned and onions are tender. 2. Drain the excess liquid/grease from the pan and add the sofrito, adobo, sazon, cumin, oregano, salt and pepper. 3. Stir and cook for an additional minute or so, then add the garlic and cook for two more minutes or until the garlic becomes fragrant. 4. Turn the heat down to low-medium then pour in the tomato sauce and stir. Bring the sauce to a low simmer, then turn the heat off and stir in the olives. 5. Serve over rice and garnish with cilantro, if desired.

AUTHENTIC MEXICAN PICADILLO

Steps:

• Bring 6 whole tomatoes to a boil in a small pot. Transfer to a blender. Add 3/4 cup water, onion halves, and whole garlic clove. Blend until smooth.
• Heat oil in a large skillet over medium-high heat. Add chopped onion and serrano pepper. Cook until onion is transparent. Add minced garlic; cook until fragrant, about 1 minute. Add chopped tomato and cook for 1 minute more. Add ground beef; cook until browned, about 8 minutes.
• Pour canned tomato sauce into the beef mixture. Cook for 2 minutes. Mix in potatoes and carrots. Cook for 2 minutes; add the blended tomatoes, jalapeno, chicken bouillon, cumin, and bay leaf. Season with salt and pepper. Mix well, reduce heat, and simmer until most of the liquid is absorbed, about 20 minutes. Let sit for 5 minutes before serving.

CLASSIC CUBAN-STYLE PICADILLO

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes.
• Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes.
• Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture.
• Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.

SKILLET BEEF PICADILLO WITH WALNUT SAUCE

Steps:

• Heat dressing in large skillet on medium heat. Add onions and garlic; cook 3 min. or until onions are tender, stirring occasionally. Stir in meat; cook 8 to 10 min. or until browned, stirring occasionally.
• Stir in potatoes, chiles and tomato sauce; cover. Simmer on medium-low heat 15 min.
• Meanwhile, blend remaining ingredients in blender until well blended. Serve spooned over meat mixture.

WALNUT PICADILLO

Steps:

• Add the walnuts to a medium bowl with the tomato sauce, tomato paste, liquid aminos, vinegar, paprika, sugar, cumin and salt. Mix until fully combined; set aside.
• Add the oil to a large skillet and heat over medium. Once the oil is hot and shimmering, add the onion and bell pepper. Sauté for about 5 minutes until the onion is translucent and the peppers are soft.
• Add the serrano chile and garlic and cook until fragrant, stirring frequently, 1 to 2 minutes.
• Add the potatoes to the skillet and cook, stirring frequently, until the potatoes soften slightly, 5 to 8 minutes.
• Add the walnut mixture and cook for 10 to 15 minutes, stirring frequently, until the mixture lightly browns.
• Add the beer (if using), tomatoes, olives and capers, and allow to simmer for at least 15 minutes to let the ingredients meld together, stirring frequently.
• Serve over rice with corn tortillas.

BEEF PICADILLO WITH SPAGHETTI SQUASH

Steps:

• Halve the spaghetti squash lengthwise and remove the seeds. Put the squash in a large microwave-safe bowl with 2 tablespoons water. Cover with plastic wrap and poke a hole in the plastic to vent. Microwave until just tender, 15 to 17 minutes. Uncover and let cool slightly. Scrape the flesh into strands with a fork. Transfer to a colander and season with salt and pepper. Let sit in the colander.
• Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion, garlic and a big pinch of salt; cook, stirring frequently, until the onion is softened, about 5 minutes. Increase the heat to high and add the beef; season with salt and pepper. Cook, breaking up the meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Stir in the tomato paste and cumin; cook until slightly darkened, about 2 minutes. Add the tomatoes, raisins and 1/2 cup water. Bring to a boil, then reduce the heat to a simmer and cook until the sauce is thickened, about 8 minutes. Stir in the olives and half the cilantro. Season with salt and pepper.
• Press down gently on the spaghetti squash to remove any excess liquid, then divide among plates. Top with the beef mixture and the remaining cilantro.

PICADILLO

Steps:

• In a large skillet over medium heat, saute onions, garlic, and pepper in olive oil until softened, about 5 minutes, stirring occasionally. Add ground beef and olives and continue stirring to break up and brown the meat. Season with salt, pepper, and red pepper flakes. When beef has browned, add tomato sauce gradually while stirring. Cook 1 to 2 minutes longer to incorporate sauce.
• Serve with rice and beans or tortillas.