Picadillo, a flavorful Cuban dish made with ground beef and a sauce made from simmering tomatoes, green olives, bell peppers, cumin, and spices is one of my family's favorite weeknight meals.
Yield: 11 servings
4.88 from 8 votes

Crock Pot Picadillo

Prep Time: 15 mins
Cook Time: 3 hrs 12 mins
Total Time: 3 hrs 27 mins
Course: Dinner
Cuisine: Cuban, Latin
Picadillo, a flavorful Cuban dish made with ground beef and a sauce made from simmering tomatoes, green olives, bell peppers, cumin, and spices is one of my family's favorite weeknight meals.

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
Freestyle Points: 3
Points +: 4