CROCK POT PICADILLO #dinner #comfortfood

Slow cooker Picadillo is a tasty Cuban dish made with ground meat and a sauce produced using stewing tomatoes, green olives, ringer peppers, cumin, and flavors.

Picadillo is a dish I experienced childhood with and my companions adored eating over at whatever point my mother made it for supper. It was presumably one of the primary plans I at any point figured out how to cook and I make it in any event once per month, despite the fact that I as a rule make this burner rendition. Since such a large number of you are continually approaching me for moderate cooker plans, I adjusted it and it worked out incredible.

This makes a great deal, so you'll receive a few suppers in return. We serve it over rice the main night, at that point make tacos, empanadas, stuffed peppers, or quesadillas with the extras. Don't you love a formula that can fill in as two unique dinners!

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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

1. 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.
2. 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.
3. 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.
4. Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8.
5. 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].
6. Discard the bay leaves and serve over brown rice.
7. Makes about 5 3/4 cups.

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