Another Skinnytaste recipe to the rescue. This recipe is one of my all time favorite go-to crockpot recipes. It is easy, delicious, and crowd pleasing. There are no crazy ingredients, it isn’t spicy, and it is super fast to throw together. It is a complete winner in my book. I know some people may not be olive fans. You can certainly leave them out. However, olives are traditional in the recipe and add a great briny flavor. My suggestion if you must leave them out, is to add some capers. I have made the original recipe many times, but this time I was out of onions and I couldn’t find the fresh red bell pepper in the fridge. So I subbed onion powder and jarred roasted red peppers and it still turned out awesome!
Slow Cooker Picadillo
Servings: 11 • Size: 1/2 cup • Calories: 170 •
- 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
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.