Slow Cooker Picadillo

by kara on November 2, 2011

This recipe is yet another reminder of why I love my slow cooker.  Picadillo is a traditional Latin American dish, with variations depending on the region.  I’ve made this version several times, and it’s always a hit with my family.  We ate this dish again before Halloween trick-or-treating this year.  Jack was able to get some real food in his belly before the inevitable sugar rush.   We had the same meal all over again the following night.

Slow Cooker Picadillo

Adapted from Cooking Light Slow Cooker Cookbook, 2004

2 lbs. lean ground beef

1 large green pepper, chopped

1 small yellow onion, chopped

1 bunch (6-8) sliced green onions

3-4 garlic cloves, minced

14 1/2 oz. can of diced tomatoes

8 oz. can of tomato sauce

1/3 cup dried apricots, chopped

1/4 cup sliced green olives (with pimentos)

1 Tbsp. ground cumin

1 tsp. ground cinnamon

1/2 tsp. Kosher salt

1/2 tsp. dried oregano

1/4 tsp. cayenne

1/4 tsp. black pepper

1/4 cup slivered almonds

4 1/2 cups cooked rice

Directions:

Brown ground beef, green pepper, onion, green onions, and garlic in a skillet until meat is browned.  Drain well and place mixture in a slow cooker.  Add the rest of the ingredients through seasonings.  Stir well and cover with lid.  Cook on high heat for 3 hours.  Add slivered almonds to mixture when ready to serve on top of rice.

Recipe serves 8-9 people.

 

 

 

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