Yield Portion Size

8 portions (1 cup)
12
Scallions, trimmed, finely chopped
8 cloves
Garlic, peeled, finely chopped
1 small
Green bell pepper, cored, seeded, finely chopped
4 tbsp
Olive oil
1 tbsp
Ground cumin
12 oz
Ground chuck (80% lean)
3 cups
Rosarita® Mild Ground Tomato Salsa
1/2 cup
Green olives, whole
2 tbsp
Capers, drained
1 cup
Sofrito (see recipe)
1-1/2 tsp
Ground cumin
2 cups
Potatoes, diced, cooked
View Nutrition Information

Directions

  1. Step 1

    To make SOFRITO: Combine all ingredients. Chill until ready to use.

  2. Step 2

    To make PICADILLO: In a large skillet cook beef until browned over medium heat. Drain fat.

  3. Step 3

    Add salsa, olives, capers, sofrito and cumin. Cook on low until fragrant. Add cooked potatoes. Serve.

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