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Recipe Name: Ground Beef And Squash Picadillo (quick) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 6

Vegetable cooking spray
1 Cup(s) Onion, finely chopped
1 Clove garlic, minced
1 Red or green bell pepper
coarsely chopped
1 1/2 Pound(s) Lean ground beef
1/2 Teaspoon(s) Cumin seed
1/2 Teaspoon(s) Ground cumin
1 Teaspoon(s) Dried oregano, crushed
1/4 Teaspoon(s) Cayenne
3 Tablespoon(s) Tomato paste
1 1/4 Cup(s) Beef broth
1/3 Cup(s) Raisins
1/3 Cup(s) Pimento-stuffed green
olives coarsely chopped
1/2 Butternut squash, skinned
Cut in 1/2"
Freshly ground black pepper
to taste
3 Cup(s) Hot cooked rice
Spray a large (10- to 12-inch) nonstick skillet with vegetablecooking
spray and place over medium heat. Put the onion, garlic and bellpepper
into the pan and cook, covered, 10 minutes. Add a tablespoon ofwater if
necessary to keep the vegetables from sticking. Put the ground beef
into the pan, breaking up with a spatula. Cookuntil no longer pink.
Drain off the fat. Add the cumin seeds, groundcumin, oregano, cayenne,
tomato paste, broth raisins, green olives,squash and pepper. Cover the
pan and simmer 10 minutes, or until thesquash is just tender. Spoon
over the hot cooked rice and serve.(Note: no source was named.)Recipe
by: Seattle times 4/16/97 Posted to MC-Recipe Digest V1 #581 byRooby
<> on Apr 20, 1997

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