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Ground Beef And Squash Picadillo (Quick)

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B3, B12, C, D, P
MineralsSelenium, Zinc, Copper, Fluorine, Silicon, Potassium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. Vegetable cooking spray

  2. 1 cup 62g / 2 1/5oz Onion - finely chopped

  3. 1 Garlic - minced

  4. 1 Red or green bell pepper - coarsely chopped (medium)

  5. 1 1/2 lbs 681g / 24oz Lean ground beef

  6. 1/2 teaspoon 2 1/2ml Cumin seed

  7. 1/2 teaspoon 2 1/2ml Ground cumin

  8. 1 teaspoon 5ml Dried oregano - crushed

  9. 1/4 teaspoon 1 1/3ml Cayenne

  10. 3 tablespoons 45ml Tomato paste

  11. 1 1/4 cups 296ml Beef broth

  12. 1/3 cup 53g / 1.9oz Raisins

  13. 1/3 cup 48g / 1.7oz Pimento-stuffed green olives - coarsely chopped

  14. 1/2 cup 99g / 3 1/2oz Butternut squash - skinned, cut in (small)

  15. 1/2"

  16. Freshly ground black pepper - to taste

  17. 3 cups 480g / 16oz Hot cooked rice

Instructions Jump to Ingredients ↑

  1. Spray a large (10- to 12-inch) nonstick skillet with vegetable cooking spray and place over medium heat. Put the onion, garlic and bell pepper into the pan and cook, covered, 10 minutes. Add a tablespoon of water if necessary to keep the vegetables from sticking.

  2. Put the ground beef into the pan, breaking up with a spatula. Cook until no longer pink. Drain off the fat. Add the cumin seeds, ground cumin, oregano, cayenne, tomato paste, broth raisins, green olives, squash and pepper. Cover the pan and simmer 10 minutes, or until the squash is just tender.

  3. Spoon over the hot cooked rice and serve.

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