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Crock Pot Picadillo

4.69 from 67 votes

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.

Prep Time: 15

Cook Time: 3 12

Total Time: 3 27

Yield: 11 servings

Course: Dinner

Cuisine: Cuban, Latin

Ingredients

2 1/2 lbs 93% lean ground beef
1 cup minced onion
1 cup diced red bell peppers
3 cloves 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.

Nutrition

Serving: 1/2 cup, Calories: 207kcal, Carbohydrates: 5g, Protein: 28g, Fat: 8.5g, Saturated Fat: 3.5g, Cholesterol: 74mg, Sodium: 477mg, Fiber: 1g, Sugar: 3g

- WW Points: 0

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