This dish, a favorite in many Spanish-speaking countries, consists of ground pork and beef or veal plus tomatoes, garlic, onions and whatever else the regional version dictates. In Cuba it's served with rice and black beans. In Mexico, picadillo is used as a stuffing for various dishes.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.