This Tambor de Picadillo is a comforting, rustic dish that layers tender, seasoned ground beef with rich, buttery mashed potatoes. The “tambor” style refers to the cylindrical shape of the casserole, creating distinct layers of flavor and texture in every bite. The beef picadillo offers a savory, spiced foundation, while the mashed potato topping becomes golden and slightly crisp when baked. It is an excellent choice for family dinners or potlucks, offering a home-style warmth that appeals to all ages. The combination of soft potatoes and hearty meat makes it a satisfying main course that feels both indulgent and familiar.
Tambor De Picadillo (Beef Hash & Mashed Potato Casserole)
Description
This Tambor de Picadillo is a comforting, rustic dish that layers tender, seasoned ground beef with rich, buttery mashed potatoes. The "tambor" style refers to the cylindrical shape of the casserole, creating distinct layers of flavor and texture in every bite. The beef picadillo offers a savory, spiced foundation, while the mashed potato topping becomes golden and slightly crisp when baked. It is an excellent choice for family dinners or potlucks, offering a home-style warmth that appeals to all ages. The combination of soft potatoes and hearty meat makes it a satisfying main course that feels both indulgent and familiar.Ingredients
Directions
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Place the peeled and quartered potatoes in a large saucepan and cover with cold, salted water.
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Bring the water to a boil over medium-high heat.
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Boil the potatoes until they are tender when pierced with a fork, about 15 to 18 minutes.
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Drain the potatoes well in a colander.
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Transfer the hot potatoes to a large bowl.
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Add the butter, scalded milk, salt, and pepper to the potatoes.
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Use an electric mixer or potato masher to mix until the potatoes are smooth and creamy.
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Allow the mashed potatoes to cool for 5 to 10 minutes.
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Lightly butter a round ovenproof 3-quart casserole dish.
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Spread half of the mashed potatoes evenly over the bottom of the casserole dish.
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Spread the prepared picadillo evenly over the layer of mashed potatoes.
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Top with the remaining mashed potatoes, smoothing the surface.
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Cover the casserole and refrigerate until ready to cook, or proceed immediately.
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If refrigerated, let the casserole sit at room temperature for 20 minutes before baking.
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Preheat the oven to 350&# 194;°F (175ðC).
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Cover the casserole with aluminum foil or a lid.
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Place the casserole on the middle oven rack and bake for 30 to 35 minutes.
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Remove the foil or lid.
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Sprinkle the top evenly with the grated Parmesan cheese.
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Return to the oven uncovered and bake for an additional 10 minutes, or until the cheese is melted and the top is lightly golden.
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Serve hot directly from the casserole dish.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 182.0kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 25.1mg2%
- Total Carbohydrate 39.9g14%
- Dietary Fiber 5.3g22%
- Sugars 2.0g
- Protein 5.1g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make-Ahead: The picadillo can be prepared one day in advance. Allow it to cool completely before refrigerating. Bring it to room temperature before assembling the casserole.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350ðF until warm.
Potato Choice: All-purpose potatoes (like Yukon Gold) work well here, but Russets can also be used for a fluffier texture. If using Russets, ensure you don't over-mix to avoid a gluey texture.
Variation: For a richer flavor, substitute half-and-half for milk in the mashed potatoes. You can also add shredded cheddar cheese to the potato mixture for a cheesy twist.
