"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." Originally from www.skinnytaste.com.
Course: Main Course
Cuisine: Central American
Main Ingredient: Beef
Prep Time: 15 min
Cook Time: 3 hr 12 min
Total Time: 3 hr 27 min
Yield: 4 servings
- 1 lb lean ground beef (I use 93%)
- 1 small onion minced
- 1 red bell pepper diced
- 4 cloves garlic minced
- 1⁄4 cup cilantro minced
- 1 small tomato diced
- 8 oz can tomato sauce
- 1⁄4 cup capers (or olives)
- 1 1⁄2 tsp ground cumin
- 1 cup rice (uncooked)
- 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. [TIP] If you have an Instant Pot, complete steps 1 and 2 with your Instant Pot's sauté feature instead of using a separate pan. Less mess and fewer dishes!
- 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, 1/2 cup water, capers (or olives) with a bit of brine, then add the spices.
- Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8.
- Approximately 30 minutes before mealtime, steam your rice of choice (brown/white) in a small saucepan on the stove.
- Once the slow cooker is finished, taste for salt, and serve over rice. [From Skinny Taste, "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."]
Amount Per Serving (4)
- Calories: 418
- Protein: 29
- Sugar: 9
- Carbohydrate: 55
- Fat: 9
- Cholesterol: 70
- Sodium: 477 mg
- Fiber: 4
Notes from Rainier.Press:
We have personally tested this recipe and prepared it in our RV. We've updated the original recipe from Skinny Taste to be RV-friendly in the following ways:
- Simplifying ingredients. The ingredients included are commonly found in a wide variety of grocery stores (large and small alike), and the recipe uses whole amounts, when possible, to use up an entire item (such as using 1 medium onion instead of 1 cup of onion).
- Reducing the need for specialized kitchen gadgets.
- Normalizing the number of servings to 4. A couple with light appetites may have a serving of leftovers, but it shouldn't be so much that it consumes the entire refrigerator.
- Ensuring the recipe fits into a small 3-quart Instant Pot/slow cooker.
- Substituted ingredients to fit our own tastes and dietary needs. This recipe has an increased vegetable to beef ratio.