Got some ground beef, potatoes and poblano chilies you'd like to make use of? Allow us to introduce you to this Skillet Beef Picadillo with Walnut Sauce.
What You Need
Original recipe yields 6 servings
2 Tbsp. KRAFT Zesty Italian Dressing
1 cup sliced onion s
1 clove garlic, minced
1-1/2 lb. lean ground beef
3/4 lb. cooked new potatoes (about 7), cut into 1/2-inch cubes
4 poblano chile s, roasted, peeled, seeded and cut into strips
1 can (8 oz.) tomato sauce
1/2 cup milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup PLANTERS Walnut Pieces, toasted
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Let's Make It
Heat dressing in large skillet on medium heat. Add onions and garlic; cook 3 min. or until onions are tender, stirring occasionally. Stir in meat; cook 8 to 10 min. or until browned, stirring occasionally.
Stir in potatoes, chiles and tomato sauce; cover. Simmer on medium-low heat 15 min.
Meanwhile, blend remaining ingredients in blender until well blended. Serve spooned over meat mixture.
Serve with a mixed green salad tossed with KRAFT Lite Ranch Dressing.
How to Make Picadillo-Stuffed Peppers
Omit cream cheese sauce. Roast, seed and peel 6 large poblano chiles. Prepare meat mixture as directed, omitting the chiles cut into strips. Spoon into chiles. Bake in 350ºF-oven 10 min. or until heated through.
Substitute ground pork for the ground beef.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.