Picadillo Recipe – Eats Now

Name: Picadillo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 lb. ground venison; 1 lb. ground beef or pork; 3 Tbsp. flour; 6 oz. tomato paste; 2 Tbsp. salt or to taste; 1 Tbsp. black pepper; 2 Tbsp. ground cumin; 1 1/2 Tbsp. granulated garlic; 4 c. water; 1 c. chopped onions; 1/2 c. chopped celery; 1/2 c. chopped bell pepper; 4 c. potatoes, cut into cubes; 2 c. corn kernels (frozen or fresh); dirty rice (optional)

Servings: persons

1 lb. ground venison
1 lb. ground beef or pork
3 Tbsp. flour
6 oz. tomato paste
2 Tbsp. salt or to taste
1 Tbsp. black pepper
2 Tbsp. ground cumin
1 1/2 Tbsp. granulated garlic
4 c. water
1 c. chopped onions
1/2 c. chopped celery
1/2 c. chopped bell pepper
4 c. potatoes, cut into cubes
2 c. corn kernels (frozen or fresh)
dirty rice (optional)

1
Place venison beef or pork in a large Dutch oven over medium heat.
2
Cook until meat is brown.
3
Drain any excess fat.
4
Stir in flour, tomato paste, salt, pepper, garlic and ground cumin to coat meat evenly.
5
Add water and vegetables.
6
Bring liquid to a boil. Reduce heat and simmer for about 45 minutes to 1 hour.
7
Serve over dirty rice.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb. ground venison, 1 lb. ground beef or pork, 3 Tbsp. flour, 6 oz. tomato paste, and more.

Yes, Picadillo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Picadillo

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