If you want to skip the wine in this recipe, just go with an equal amount of broth.

Liven up your dinner with this Latin American sirloin, and serve it the traditional way over steamed rice. It’s also a tasty treat for teens, especially when tucked into taco shells with an assortment of toppings. It’s an easy recipe to scale up or down so you can feed a sleepover. Let them play their video games while you enjoy your dinner.

You could also make another batch at the same time and use it to make calzones or empanadas (see variations below).

Sirloin Picadillo

  • 2 cloves garlic, minced
  • 1 onion, minced
  • 1 sweet red, yellow or green pepper, finely diced
  • 1 lb (500 g) extra-lean ground beef sirloin
  • 1 cup (250 mL) salsa
  • 1 tbsp (15 mL) chili powder
  • 1 tsp (5 mL) ground cumin
  • 3/4 cup (175 mL) sliced green olives
  • 1/2 cup (125 mL) raisins
  • 1/2 cup (125 mL) slivered almonds (optional)


1. In a large skillet over medium heat, cook garlic, onion, sweet pepper and ground beef, stirring occasionally, for 8 to 10 minutes or until beef is browned and completely cooked. Drain if necessary.

2. Add salsa, chili powder, cumin, olives and raisins; reduce heat to medium-low and simmer for 5 minutes. Add 2 to 3 tbsp (25 to 45 mL) of water if necessary. Sprinkle with almonds, if desired.

Makes 6 servings

Nutrition information per serving (with raisins): 213 calories; 18 g protein; 9 g fat; 18 g carbohydrate.

Empanadas Variation: Let filling cool completely. Roll out pastry for 2 double-crust pies and cut into forty 3-inch (8 cm) rounds; place 1 tbsp (15 mL) beef mixture on each. Moisten pastry edges with water; fold over and press edges with fork to seal. Place on a parchment paper or foil lined baking sheet; prick and brush tops with 1 beaten egg. Bake in a 425 F (220 C) oven for 10 to 15 minutes or until golden brown. Make ahead: Freeze unbaked empanadas in sealed container for up to 1 month; bake frozen in 350 F (180 C) oven for 20 to 25 minutes.

Calzones Variation: Let filling cool completely. Roll out 1 1/2 lb (750 g) thawed pizza dough; divide into 6 discs. On lightly floured surface, roll out each disc into an 8-inch (20 cm) circle. Divide filling over half of each circle; fold dough over; press firmly with fork to seal. Bake on parchment paper-lined baking sheet in 400 F (200 C) oven for 15 minutes or until golden brown.

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