slow cooker picadillo

Crock Pot Picadillo is a flavorful Cuban dish made with ground beef and a sauce made from simmering tomatoes, green olives, bell peppers, cumin, and spices. 

Crock Pot Picadillo

lbs 93% lean ground beef

onion

red bell peppers

garlic (minced)

cilantro

tomato (diced)

tomato sauce

alcaparrado (manzanilla olives, pimientos, capers or green olives)

tsp cumin

garlic powder

bay leaves

kosher salt and fresh pepper (to taste)

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.

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Crock Pot Picadillo

The most viewed slow cooker picadillo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine