Beef Picadillo USDA Recipe for Child Care Centers

2.86 from 7 votes

Beef Picadillo USDA Recipe for Child Care Centers

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

Prep Time20

Cook Time1 20

Total Time1 40

Course: Main Course

Keyword: Child Care Centers, CACFP

Age Group: Ages 3-5

Serving Size: 25-50

Program Type: CACFP

Program Meal Type: Lunch, Supper

Conventional Meal Category: Main Dish (Entrée), Whole Grain-Rich

Program Meal Component: Grains, Meats, Vegetables, Whole Grain-Rich

Vegetable Subgroup: Other Vegetables

Meal Service Temperature: Hot

Cooking Method: Boil, Sauté

Season: Summer, Fall, Spring, Winter

Multicultural Region: Mexico, Central and South America

25 Servings

Calories: 202

Ingredients

25 Servings

Weight

12½ oz Brown rice, long-grain, uncooked
- - Water
3 lb 2 oz Beef, ground, 90% lean, fresh or frozen, raw
1 lb 4½ oz *Onions, fresh, peeled, ¼" diced
1 lb 4½ oz *Green bell peppers, fresh, ¼" diced
- - *Garlic, fresh, minced
12½ oz Tomatoes with juice: diced, canned
14½ oz Tomato sauce, canned
8 oz Raisins, seedless, unpacked
- - Oregano, dried
- - Cumin, dried, ground
2 oz Cilantro, fresh, chopped (optional)

Measure

2 cups Brown rice, long-grain, uncooked
1 qt Water
- - Beef, ground, 90% lean, fresh or frozen, raw
1 qt 1⅛ cups *Onions, fresh, peeled, ¼" diced
1 qt 1¼ cups *Green bell peppers, fresh, ¼" diced
4 cloves OR 2 tsp *Garlic, fresh, minced
1½ cups (⅛ No. 10 can) Tomatoes with juice: diced, canned
1¾ cups (¼ No. 10 can) Tomato sauce, canned
2 cups Raisins, seedless, unpacked
1 tsp Oregano, dried
2 tsp Cumin, dried, ground
½ cup 1 tsp Cilantro, fresh, chopped (optional)

50 Servings

Weight

1 lb 9 oz Brown rice, long-grain, uncooked
- - Water
6 lb 4 oz Beef, ground, 90% lean, fresh or frozen, raw
2 lb 9 oz *Onions, fresh, peeled, ¼" diced
2 lb 9 oz *Green bell peppers, fresh, ¼" diced
- - *Garlic, fresh, minced
1 lb 9 oz Tomatoes with juice: diced, canned
1 lb 13 oz Tomato sauce, canned
1 lb Raisins, seedless, unpacked
- - Oregano, dried
- - Cumin, dried, ground
4 oz Cilantro, fresh, chopped (optional)

Measure

1 qt Brown rice, long-grain, uncooked
2 qt Water
- - Beef, ground, 90% lean, fresh or frozen, raw
2 qt 2¼ cups *Onions, fresh, peeled, ¼" diced
2 qt ½ cup *Green bell peppers, fresh, ¼" diced
8 cloves OR 1 Tbsp 1 tsp *Garlic, fresh, minced
3 cups (¼ No. 10 can) Tomatoes with juice: diced, canned
3½ cups (⅓ No. 10 can) Tomato sauce, canned
1 qt Raisins, seedless, unpacked
2 tsp Oregano, dried
1 Tbsp 1 tsp Cumin, dried, ground
1 cup 2 tsp Cilantro, fresh, chopped (optional)

-

25 Servings

Weight

12½ oz Brown rice, long-grain, uncooked
- - Water
3 lb 2 oz Beef, ground, 90% lean, fresh or frozen, raw
1 lb 4½ oz *Onions, fresh, peeled, ¼" diced
1 lb 4½ oz *Green bell peppers, fresh, ¼" diced
- - *Garlic, fresh, minced
12½ oz Tomatoes with juice: diced, canned
14½ oz Tomato sauce, canned
8 oz Raisins, seedless, unpacked
- - Oregano, dried
- - Cumin, dried, ground
2 oz Cilantro, fresh, chopped (optional)

Measure

2 cups Brown rice, long-grain, uncooked
1 qt Water
- - Beef, ground, 90% lean, fresh or frozen, raw
1 qt 1⅛ cups *Onions, fresh, peeled, ¼" diced
1 qt 1¼ cups *Green bell peppers, fresh, ¼" diced
4 cloves OR 2 tsp *Garlic, fresh, minced
1½ cups (⅛ No. 10 can) Tomatoes with juice: diced, canned
1¾ cups (¼ No. 10 can) Tomato sauce, canned
2 cups Raisins, seedless, unpacked
1 tsp Oregano, dried
2 tsp Cumin, dried, ground
½ cup 1 tsp Cilantro, fresh, chopped (optional)

50 Servings

Weight

1 lb 9 oz Brown rice, long-grain, uncooked
- - Water
6 lb 4 oz Beef, ground, 90% lean, fresh or frozen, raw
2 lb 9 oz *Onions, fresh, peeled, ¼" diced
2 lb 9 oz *Green bell peppers, fresh, ¼" diced
- - *Garlic, fresh, minced
1 lb 9 oz Tomatoes with juice: diced, canned
1 lb 13 oz Tomato sauce, canned
1 lb Raisins, seedless, unpacked
- - Oregano, dried
- - Cumin, dried, ground
4 oz Cilantro, fresh, chopped (optional)

Measure

1 qt Brown rice, long-grain, uncooked
2 qt Water
- - Beef, ground, 90% lean, fresh or frozen, raw
2 qt 2¼ cups *Onions, fresh, peeled, ¼" diced
2 qt ½ cup *Green bell peppers, fresh, ¼" diced
8 cloves OR 1 Tbsp 1 tsp *Garlic, fresh, minced
3 cups (¼ No. 10 can) Tomatoes with juice: diced, canned
3½ cups (⅓ No. 10 can) Tomato sauce, canned
1 qt Raisins, seedless, unpacked
2 tsp Oregano, dried
1 Tbsp 1 tsp Cumin, dried, ground
1 cup 2 tsp Cilantro, fresh, chopped (optional)

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.

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.

Nutrition