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Tortillas With Picadillo Filling Recipe
|Chorizo/1/2 cup bulk chorizo||1⁄4 Pound, skinned (Purchased)|
|Lean ground beef||1 Pound|
|Onion||1 Medium, chopped|
|Ground cinnamon||1⁄4 Teaspoon|
|Raisins||1⁄4 Cup (4 tbs)|
|Canned chopped ripe olives||5 Ounce (1 Can)|
|Catsup||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Shredded cheddar cheese||6 Ounce (1 1/2 Cup)|
|Shredded lettuce||2 Cup (32 tbs)|
|Tomatoes||2 Medium, chopped|
|Cream cheese||3 Ounce, cut in 1/2 inch cubes (1 Small Package)|
|Guacamole||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3951 Calories from Fat 1869
% Daily Value*
Total Fat 210 g322.4%
Saturated Fat 103.9 g519.6%
Trans Fat 4 g
Cholesterol 687.8 mg
Sodium 5919.4 mg246.6%
Total Carbohydrates 345 g114.9%
Dietary Fiber 35 g139.9%
Sugars 78.2 g
Protein 182 g364.6%
Vitamin A 876.8% Vitamin C 269.3%
Calcium 217.7% Iron 179.2%
*Based on a 2000 Calorie diet
Add onion to pan along with cinnamon, and cook, stirring often, until meat begins to brown.
Add raisins, olives, catsup, and water.
Simmer, uncovered, stirring occasionally, until most of the liquid is evaporated.
Serve hot or chill and reheat, if made ahead.
Heat tortillas following directions for warm, soft, corn tortillas.