Picadillo or "Spicy Beef" has as many variations as there are good cooks (and in Texas, that's a lot). It can serve as the Tex-Mex equivalent of Sloppy Joes, fill tacos or burritos, or act as a dip for tostadas or corn chips. We like ours best as a comfort food supper served with a green salad.
Simmer over medium-low heat for 20 to 25 minutes, stirring occasionally. Do not let mixture get too dry; add a tablespoon or so of water or stock, if necessary.
Serve warm, sprinkled with cilantro.
Makes about 5 cups.
Recipe editor Patricia Mitchell
Many cooks use a combination of ground beef and ground pork, or even venison. Just be sure the meat you use is of good quality.
Kitchen tools you'll need: SkilletsRecipes
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