Beef Picadillo USDA Recipe for Child Care Centers

Age Group: Ages 3-5
Serving Size: 25-50
Picadillo is a delicious stew made with ground beef, tomatoes, and other ingredients. It is a popular dish in South American countries and the Caribbean. Serve it over rice or as a filling in tacos.
CACFP CREDITING INFORMATION
¹⁄2 cup (No. 8 scoop) picadillo over ¹⁄4 cup (No. 16 scoop) rice provides 1¹⁄2 oz equivalent meat, ¹⁄4 cup vegetable, and ¹⁄2 oz equivalent grains.
SOURCE
Team Nutrition CACFP Multicultural Recipe Project.
https://teamnutrition.usda.gov
2.67 from 3 votes

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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes

Instructions
 

  • Combine brown rice and water in a small stockpot. Stir once.
  • Heat on medium–high heat to a rolling boil. Cover and reduce heat to medium. Cook until water is absorbed, about 15–20 minutes. Fluff the rice gently with a fork.
  • Heat a medium skillet on medium-high heat on top of the stove. If using skillets:
    For 25 servings, use 2 extra-large skillets.
    For 50 servings, use 4 extra-large skillets.
  • Brown ground beef. Drain.
    Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Add onions, bell peppers, and garlic to ground beef. Sauté on medium–high heat until onions and bell peppers are soft. Stir frequently.
  • Add diced tomatoes with juice, tomato sauce, raisins, oregano, and cumin. Bring to a boil and remove from heat.
  • Serve ¹⁄2 cup (No. 8 scoop) picadillo over ¹⁄4 cup (No. 16 scoop) rice. Garnish with 1 teaspoon cilantro (optional).
    Critical Control Point: Hold at 140 °F or higher.

Nutrition INFORMATION

Nutrition Facts
Beef Picadillo USDA Recipe for Child Care Centers
Amount Per Serving 0 ¹⁄2 cup (No. 8 scoop) picadillo over ¼ cup (No. 16 scoop) rice.
Calories 202 Calories from Fat 54
% Daily Value*
Total Fat 6g9%
Saturated Fat 2g13%
Cholesterol 38mg13%
Sodium 147mg6%
Total Carbohydrate 23g8%
Dietary Fiber 2g8%
Total Sugars 2g2%
Protein 15g30%
Calcium 34mg3%
Iron 2mg11%
*
*Marketing Guide
25 Servings:
Mature Onions: 1 lb 8 oz
Green Bell Peppers: 1 lb 10 oz
Garlic: 4 cloves
50 Servings:
Mature Onions: 2 lb 15 oz
Green Bell Peppers: 3 lb 4 oz
Garlic: 8 cloves

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
Variations
If beef is frozen, defrost in the refrigerator for 1 day per 1–5 pounds. Store raw beef at 40 °F or lower. Frozen bell peppers may be substituted for fresh bell peppers.
Yield / Volume
25 Servings:
7 lb 9 oz
13½ cup picadillo and 1 qt 2½ cup rice
50 Servings:
15 lb 2 oz
27 cup picadillo and 3 qt ½ cup rice