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.
- Over medium heat, brown the ground beef with the onion and garlic. Drain accumulated meat juices, and add remaining ingredients except cilantro.
- 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.
Note: Pickled jalapeños may be substituted for the chipolte chiles in adobo sauce.
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.
Ready in: 1 Hr