arrow-right cart chevron-down chevron-left chevron-right chevron-up close menu minus play plus search share user email pinterest facebook instagram snapchat tumblr twitter vimeo youtube subscribe dogecoin dwolla forbrugsforeningen litecoin amazon_payments american_express bitcoin cirrus discover fancy interac jcb master paypal stripe visa diners_club dankort maestro trash

Shopping Cart


RV Meals & Recipes

RV-Ready Picadillo


Add to Plan to Eat

Crock Pot Picadillo

"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.

Source: 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

Serves:

Ingredients

  • 1 lb lean ground beef (I use 93%)
  • 1 small onion minced
  • 1 red bell pepper diced
  • 4 cloves garlic minced
  • 14 cup cilantro minced
  • 1 small tomato diced
  • 8 oz can tomato sauce
  • 14 cup capers (or olives)
  • 1 12 tsp ground cumin
  • 1 cup rice (uncooked)

    Directions

    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. [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!
    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, 1/2 cup water, capers (or olives) with a bit of brine, then add the spices.
    4. Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8.
    5. Approximately 30 minutes before mealtime, steam your rice of choice (brown/white) in a small saucepan on the stove.
    6. 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

    Powered by
    Plan To Eat

    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.

    0 comments


    Leave a comment

    Please note, comments must be approved before they are published