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Cheesy Beef Picadillo

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by Anthony Nichols

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Nothing is more satisfying than sizzling cheese over Chef Anthony’s homemade beef picadillo. He layers all the goodness on top of fluffy, fresh yellow rice — plus a sprinkle of tortilla shell crumbles and some lime to bring the taco-dish all together.

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Nutritional facts

Protein

45g

Carbs

59g

Calories

890

Fat

51g

Ingredients

Corn TortillaWhite Cheddar CheeseSpice, TajinCherry TomatoCanola and Olive Oil BlendTurmericButterRed OnionAvocado OilOnion PowderGarlic PowderBlack PepperCuminGolden RaisinsCilantroCapersGarlicMozzarella CheeseAgave SyrupOnionBasmati RiceKosher SaltSazonLime JuiceLimeSofritoGround BeefPickled Jalapeno PeppersCanned TomatoGreen Olives

Reviews

4.4

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 1553 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Dominic Brown · 03/12/25

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About Anthony Nichols

chef image

As a native New Yorker, Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, NY as a kid.
But he now serves as the Culinary Director for Junzi Kitchen & Eat Nice Day Chinese, in addition to his private chef business, consultingprojects and teaching.
He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notablyChefs Ben Polinger at Oceana.
His Michelin star experience led him to be recruited as a corporate executive chef for the CEO's of some of the largest companies in the world, including Sony, RBS & The NewYork Times.
After years ofrestaurantexperience, heshifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, Just Salad to name a few.
Chef Anthony is influenced by his Puerto Rican heritageandFrenchtraining, as well as his varied interests including American history, art, design, film and music.

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