Potato Picadillo

Potato Picadillo

Meat and Potatoes, what could be better?  Spicy with a hint of sweetness from the golden raisins makes this a dish a delightful change from the typical tomato based picadillos.  This version of Potato Picadillo was born from the recipe that I use for the filling for meat empanadas.  Throw in some pan fried potatoes and a couple of corn tortillas, and you have yourself a delicious meal that will satisfy even the pickiest of eaters.

Potato Picadillo
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Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Potato Picadillo
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Add to Meal Plan:
This recipe has been added to your Meal Plan
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 10 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat a large non-stick pan on medium high. Sauté ground meat until cooked thoroughly and browned.
  2. Add salt, pepper, chili powder, paprika, cumin, garlic. Once evenly mixed, add golden raisins and green olives. Reduce heat to low.
  3. Preheat olive oil a large cast iron skillet over medium high heat. Add potatoes, sprinkle with Cajun seasoning. and cook to a golden brown.
  4. Transfer the meat mixture to the potatoes and add chicken broth. Mix well.
  5. Cover and allow to simmer for 15-20 minutes.
  6. Warm a few corn tortillas and serve on the side.
Recipe Notes

I was lucky enough to find some artisan corn and green chile tortillas at my local grocery store. This dish could also be served over rice.

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Mediterranean Style Kale Pasta Salad

Looking for something yummy for lunchie? How about a light bite for dinner?  Look no further.  Everybody loves pasta and Mediterranean Style Kale Pasta Salad is even better!

What you will need:

  • 1- 17.6 ounce package of Garofalo Pasta, cooked
  • 3 ounce package of Capocollo, sliced thinly
  • 7.5 ounce jar of marinated artichoke hearts, drained & quartered
  • 4.6 ounce jar of kalamata olives, pitted & drained
  • 3 ounces of feta cheese, crumbled
  • Basil infused olive oil
  • 1 bunch of kale, washed and coarsely chopped
  • salt and pepper to taste

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Directions:

Lightly sauté kale in pan with basil infused olive oil just until it turns bright green. About 3-5 minutes.

Pour the kale into a large glass bowl.  Set aside.

Cook the pasta according to the directions on the package.  Drain. Add the warm, cooked pasta to the kale in the bowl.

Add the remaining ingredients.  Mix well and serve either slightly warm or chilled.  It is scrumptious either way!