This traditional Cuban dish for ground beef picadillo is often served with white rice. Additionally, it can be used as a taco or empanada filling. With fried ripe plantains, it tastes fantastic.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 6 hrs |
| Total Time: | 6 hrs 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (7 ounce) package elbow macaroni
- 1 pound bacon, diced
- 2 tablespoons lemon juice
- 1 large avocado, diced
- ½ cup mayonnaise
- ½ cup creamy salad dressing (such as Miracle Whip®)
- ⅓ cup tomato-based chile sauce
- ¼ cup lemon juice
- 2 teaspoons chicken bouillon granules
- 2 teaspoons white sugar
- 1 large tomato – cored, seeded, and diced
- ½ cup sliced green onion tops
- 6 cups shredded lettuce
Instructions
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water. Set aside.
- Fry bacon in a large skillet over medium heat until browned and crisp, about 7 minutes. Remove with a slotted spoon and drain on paper towels. Refrigerate when cool.
- Sprinkle 2 tablespoons lemon juice over the diced avocado.
- Combine mayonnaise, creamy dressing, chile sauce, 1/4 cup lemon juice, chicken bouillon, and sugar. Stir in the cooked macaroni, avocado, tomato, and green onions. Cover tightly and refrigerate until well chilled, at least 6 hours. Mix in lettuce and the reserved bacon just before serving.
Nutrition Facts
| Calories | 425 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 4 g |
| Protein | 12 g |
| Saturated Fat | 6 g |
| Sodium | 889 mg |
| Sugars | 7 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
7.11.22 Cut back a little on both the tomato and the bacon, and I was quite happy with the way this turned out. Served for lunch with a couple friends, and I only chilled for about two hours, but it was loaded with BLT flavor. Thanks for sharing your recipe.