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(titles & ingredients)
Ground Beef Picadillo
Ethnicity:Mexican     Food Type:Hot Dish
Preparation Time:n/a     Servings:n/a
Author: Steve Tyminski   Email    
Ingredients:
  • 3 Tbs. extra-virgin olive oil
  • 1-1/2 lb. lean ground beef
  • 1/2 teaspoon Mexican oregano
  • 1/2 teaspoon ground cumin
  • salt and freshly ground black pepper


  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 1 large potato, peeled, diced to 1/2 inch
  • 2 stalks celery, sliced
  • 1 cup mushrooms, sliced
  • 4 cloves garlic, minced
  • 1/2 cup diced green chili
  • 1/3 cup dry red wine


  • 1 can crushed tomatoes w/juice
  • 10 - 15 pimiento-stuffed green olives, sliced in thirds

  • Steps:
  • Minced fresh cilantro
  • 1 small head Boston lettuce, cored and leaves separated
  • Key limes, quartered


  • Heat one half the oil in a large skillet over medium heat. Add the ground beef and cook, stirring occasionally and breaking up the meat with the edge of a spoon, until done, about 5 minutes. Add seasonings, adjust, then remove to drain on paper towels.


  • Heat remaining olive oil in large skillet, add vegetables and cook until tender crisp.
  • Add mushrooms and wine, and cook, stirring occasionally, until the wine is almost evaporated, about 5 minutes.


  • Add the tomatoes and olives then simmer, stirring occasionally, until the liquid has almost evaporated, 2 to 3 minutes. Season with 1-1/2 tsp. salt and a few grinds of pepper.


  • Serve hot with the butter lettuce leaves for wrapping.
  • Or, serve with tortillas.
  • Garnish with cilantro and lime.

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