Beef Picadillo
Servings
50 servings
Prep time
45 minutes
Cooking time
20 minutes
Calories
311kcal
Servings
50 Beef Picadillo
Total time
1 hour 5 minutes
Picadillo is a delicious stew made with ground beef, tomatoes, and other ingredients. It is a popular dish in South American countries and the Caribbean. Serve it over rice or as a filling in tacos.
Ingredients
Brown rice, long-grain, uncooked 12½ oz 2 cup 1 lb 9 oz 1 qt
Water 1 qt 2 qt
Beef, ground, 90% lean, fresh or frozen, raw 3 lb 2 oz 6 lb 4 oz
*Onions, fresh, peeled, ¼ diced 1 lb 4½ oz 1 qt 1⅛ cup 2 lb 9 oz 2 qt 2¼ cup
*Green bell peppers, fresh, ¼ diced 1 lb 4½ oz 1 qt ¼ cup 2 lb 9 oz 2 qt ½ cup
*Garlic, fresh, minced 4 cloves OR 8 cloves OR 2 tsp 1 Tbsp 1 tsp
Tomatoes with juice: diced, canned 12½ oz 1½ cup (⅛ No.10 can) 1 lb 9 oz 3 cup (¼ No.10 can)
Tomato sauce, canned 14½ oz 1¾ cup (¼ No. 10 can) 1 lb 13 oz 3½ cup(⅓ No. 10 can)
Raisins, seedless, unpacked 8 oz 2 cup 1 lb 1 qt
Oregano, dried 1 tsp 2 tsp
Cumin, dried, ground 2 tsp 1 Tbsp 1 tsp
Cilantro, fresh, chopped (optional) 2 oz ½ cup 1 tsp 4 oz 1 cup 2 tsp
Directions
1. Combine brown rice and water in a small stockpot. Stir once
2. Heat on medium-high heat to a rolling boil. Cover and reduce heat to medium. Cook until water is absorbed, about 15–20 minutes. Fluff the rice gently with a fork.
3. Heat a medium skillet on medium-high heat on top of the stove. If using skillets:
For 25 servings, use 2 extra-large skillets.
For 50 servings, use 4 extra-large skillets.
4. Brown ground beef. Drain. Critical Control Point: Heat to 165 F or higher for at least 15 seconds.
5. Add onions, bell peppers, and garlic to ground beef. Sauté on medium-high heat until onions and bell peppers are soft. Stir frequently
6. Add diced tomatoes with juice, tomato sauce, raisins, oregano, and cumin. Bring to a boil and remove from
heat.
7. Serve ½ cup (No. 8 scoop) picadillo over ¼ cup (No. 16 scoop) rice. Garnish with 1 teaspoon cilantro (optional).
Critical Control Point: Hold at 140 °F or higher
NOTES
Variations
If beef is frozen, defrost in the refrigerator for 1 day per 1–5 pounds. Store raw beef
at 40 °F or lower. Frozen bell peppers may be substituted for fresh bell peppers.