Potato-and-beef hash (picadillo con carne de res)

Yield: 6 Servings

Measure Ingredient
2 pounds Small red potatoes, cubed
½ pounds Ground round
1 cup Chopped onion
1 cup Chopped green bell pepper
3 \N Garlic cloves, minced
½ cup Tamarind Puree
⅓ cup Chopped fresh cilantro
1 teaspoon Ground cumin
½ teaspoon Salt
¼ teaspoon Pepper
\N \N Tangy Tamarind Sauce

Place the potato cubes in a Dutch oven; add water to cover, and bring to a boil. Cook for 8 minutes or until tender. Drain and set potato cubes aside.

Cook meat, onion, bell pepper, and garlic in pan over medium heat until browned, stirring to crumble. Stir in potato cubes, Tamarind Puree, chopped cilantro, cumin, salt, and pepper.

Cover, reduce heat, and simmer 5 minutes or until thoroughly heated, stirring occasionally. Yield: 6 servings (serving size: 1 cup).

Per serving: 212 Calories; 7g Fat (28% calories from fat); 10g Protein; 28g Carbohydrate; 26mg Cholesterol; 213mg Sodium Serving Ideas : Serve with Tangy Tamarind Sauce.

Recipe by: Cooking Light, April 1995, page 122 Posted to MC-Recipe Digest V1 #432 by igor@... on Jan 28, 1997.

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