Picadillo Recipe

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  1. Heat the oil in a large skillet over moderately low heat and saute the onions until softened; add the bell peppers, garlic, capers and almonds and cook, stirring, until the peppers are tender, about 4-6 minutes.
  2. Add the beef and cook until no longer pink, 5-7 minutes; add tomato paste, 3/4 cup sherry, vinegar, cumin, oregano, salt, pepper, Tabasco, bay leaf, rasins and water; bring to a boil, reduce heat and simmer, covered, stirring occasionally, for 45 minutes.
  3. Discard bay leaf; stir in remaining 1/4 cup sherry and the olives; serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 355.1 Kcal (1487 kJ)
Calories from fat 185.99 Kcal
% Daily Value*
Total Fat 20.67g 32%
Sodium 1589.64mg 66%
Potassium 417.4mg 9%
Total Carbs 22.46g 7%
Sugars 4.27g 17%
Dietary Fiber 4.94g 20%
Protein 4.14g 8%
Vitamin C 37.3mg 62%
Vitamin A 0.8mg 26%
Iron 16.5mg 92%
Calcium 100.6mg 10%
Amount Per 100 g
Calories 124.8 Kcal (523 kJ)
Calories from fat 65.37 Kcal
% Daily Value*
Total Fat 7.26g 32%
Sodium 558.69mg 66%
Potassium 146.7mg 9%
Total Carbs 7.89g 7%
Sugars 1.5g 17%
Dietary Fiber 1.74g 20%
Protein 1.46g 8%
Vitamin C 13.1mg 62%
Vitamin A 0.3mg 26%
Iron 5.8mg 92%
Calcium 35.3mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8
  • 8

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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