Ericka Sanchez of Nibbles and Feasts makes a picadillo, a spiced, mouth-watering ground beef, and fills crispy, baked flatbread cups when guests come over. Easy to make, easy to serve, easy to eat, and most of all, delicious! Thanks, Ericka!
By: Ericka Sanchez, Nibbles and Feasts
Cestitas de Picadillo
- 3 Flatout Foldit flatbreads
- 2 tablespoons olive oil, divided
- ½ pound ground beef 80/20
- ¼ cup onion, chopped
- 1 garlic clove, chopped
- ½ cup yellow Dutch potatoes, diced
- ½ cup Roma tomato, diced
- ½ teaspoon seasoned salt
- ¼ cup fresh cilantro, finely chopped
Preheat oven to 350° F. Slice Foldit flatbreads in half and lightly brush with olive oil on both sides. Fit each flatbread slice in muffin tin, gently pressing around sides, forming a cup. Bake for 10 minutes or until golden brown and crispy. Set aside.
Heat a medium skillet over low medium heat. Stir in ground beef breaking it apart with a large spoon. Add onion, garlic and potatoes; cover and cook for 10 minutes stirring frequently. Add tomato and seasoned salt. Stir, cover and continue to cook for 10 minutes more. Remove from heat, stir in cilantro and cover until ready to assemble.
Scoop ground beef mixture into baked flatbread cups and serve.