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Source: Tupperware Recipes

Beef Picadillo
A quick and tasty dinner dish!
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Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
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1 large onion, chopped
1 garlic clove, minced
1 tablespoon Vegetable Oil
1 pound ground beef, lean
salt and pepper, to taste
1/4 cup tomato paste
2 canned jalapeno peppers, drained, seeded and chopped
1/3 cup raisins
1/4 teaspoon dried oregano
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
2 cups frozen corn kernels
8 taco shells
shredded lettuce, for serving, optional
chopped tomatoes, for serving, optional




1. In large skillet, over medium-high heat, sauté onion and garlic in oil until golden brown. Add beef and cook until beef is well browned, stirring to break up large pieces. Season with salt and pepper. Stir in tomato paste, jalapeño pepper, raisins, oregano, cinnamon, and cloves. Simmer 15 minutes, until flavors are blended. Stir in corn.

2. Cool slightly, then transfer to Rock 'N Serve™ Large Deep round container. Apply seal with rocker vent in closed position. Freeze up to 3 months or refrigerate up to 3 days.

3. From freezer, rock vent to open. Defrost (30% power) 18-22 minutes, until mixture is softened at edges. Stir from edge to center. Re-apply seal with vent open and microwave on Medium High (70% power) 10-14 minutes, until mixture is heated through. From refrigerator, rock vent to open. Microwave on Medium High (70% power) 14-18 minutes, until mixture is heated through.

4. To serve, fill taco shells with beef mixture. Serve, if desired, with shredded lettuce and chopped tomatoes.





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