Picadillo is an early California dish, most likely introduced by Spanish explorers. It is a delightful blend of meat, spices and fruit which can be rolled in heated flour tortillas, used as a taco filling, or in empanadas (small pastry turnovers).


  • 1 pound ground beef or pork
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 16-ounce can stewed tomatoes
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ground cumin
  • Dash cloves
  • 1 cup Sun-Maid Natural Raisins
  • Salt and pepper
  • Directions:

    In large skillet, BROWN meat, onion and garlic; drain fat if needed.
    STIR in tomatoes, raisins, cinnamon, cumin and cloves. Season with salt and pepper to taste.
    SIMMER uncovered 5 minutes, stirring occasionally.

    Makes 6 servings.

    Nutrients per Serving: Calories 250; Protein 15g; Fat 9g (Sat. Fat 3.5g); Carbohydrate 27g; Dietary Fiber 3g; Cholesterol 45mg; Sodium 220mg

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