Recipe Library
Crock Pot Picadillo
Ground beef simmers gently with tomatoes, briny olives, and warm spices until every bite bursts with savory depth and a bright tangy finish. The rich sauce clings to rice, delivering comfort in each forkful.
- Total
- 4 hr 15 min
- Prep
- 15 min
- Cook
- 4 hr
- Serves
- 11
Nutrition per Serving
- Calories
- 207
- Protein
- 28g
- Carbs
- 5g
- Fat
- 9g
- Fiber
- 1g
- Sugar
- 3g
- Sodium
- 477mg
Ingredients
- 2 1/2 lb 93% lean ground beef
- 1 cup minced onion
- 1 cup diced red bell peppers
- 3 clove garlic (minced)
- 1/4 cup minced cilantro
- 1 small tomato (diced)
- 8 oz can tomato sauce
- 1/4 cup alcaparrado (manzanilla olives, pimientos, capers or green olives)
- 1 1/2 tsp ground cumin
- 1/4 tsp garlic powder
- 2 bay leaves
- kosher salt and fresh pepper (to taste)
Instructions
- Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces.
- When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.
- Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives) [I usually add some of the brine from the jar for added flavor] then add the spices.
- Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8.
- After it's ready, taste for salt and add more as needed [I added a little more cumin and garlic powder at the end as well since the crock pot tends to mute the flavors of herbs and spices].
- Discard the bay leaves and serve over brown rice.
- Makes about 5 3/4 cups.