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This picadillo recipe is easy to cook in big batches, which makes it perfect for meal prepping. Instead of cooking it on a busy workday, prep multiple servings during the weekend. Store them in the fridge for up to a week and reheat them when it’s time for lunch. To keep this dish interesting, experiment with different ways of consumption. It’s delicious over cooked rice, but you can also have it in a tortilla wrap, with pandesal, or as a salad.

Nutritional Data

  • Gluten Free
  • Nut Free
  • Suitable For Pregnancy
  • Wheat Free

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