Ingredients Jump to Instructions ↓

  1. 10 can tomato sauce

  2. 10 can, filled with water*

  3. 5 garlic cloves, chopped

  4. 1 red pepper , chopped

  5. 1 green pepper , chopped

  6. 1 yellow onion, chopped

  7. 1/4 cup olive oil

  8. 1/4 cup chopped oregano leaves

  9. 4 bay leaves

  10. Salt and freshly ground black pepper

  11. 1 pound ground beef

  12. 3 cups Creole Sauce

  13. 4 garlic cloves , chopped

  14. 1 teaspoon salt

  15. 1 teaspoon ground cumin

  16. 2 bay leaves

  17. 1 cup diced potatoes , skin on

  18. 3/4 cup green olives

  19. 2 tablespoons capers (include a little bit of the juice)

  20. 3/4 cup raisins

  21. 10 can is approximately equal to

  22. 5 (28-ounce) cans

Instructions Jump to Ingredients ↑

  1. Creole Sauce:

  2. In a large saucepan , start with tomato sauce and water. Add remaining ingredients and simmer for about 30 minutes or until all the flavors have blended to your liking. You'll have extra sauce to use for other recipes!

  3. This is a versatile sauce that can be used for use with rice and pasta dishes, eggs, meats, fish, or even as a dipping sauce.

  4. Picadillo:

  5. In a large pan, brown the beef first, drain, then put back into the pan. Add the creole sauce, and stir on medium to low heat until it simmers. Add remaining ingredients and simmer on low heat, stirring regularly, for about half an hour to 45 minutes. Serve with rice and black beans .

  6. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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