This week's recipe is probably one you haven't heard of. I follow an awesome blog for healthy DELICIOUS recipes called Skinnytaste, and that is where this recipe came from. I had never heard of the dish, but thought it sounded good and was willing to give it a try. It's called Crock Pot Picadillo (pronounced peek-uh-DEE-yo). Apparently, the term means "chopped" and is used for a few types of dishes. This picadillo is ground beef based, and is popular in Cuba and central american countries. It is typically served over rice (which is what I did with it initially when I made it), but it can also be used as a meat filling for tacos, nachos, or even as a sandwich. I used leftovers to make some hearty nachos with and wow, it was good! Lots of flavors mix together in this dish, and it isn't spicy. So give it a try, I bet you'll like it.
CROCK POT PICADILLO
- 2 1/2 lbs ground beef ( I used 93% lean)
- 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 1/4 cups water
- 2 tsp ground cumin
- 1/4 tsp garlic powder
- 2 bay leaves
- salt and pepper, to taste
Brown the meat in a skillet, making sure it is well broken up into small pieces. Generously salt and pepper the meat while cooking. Drain. Add in onions, bell pepper & garlic and cook for another 3-4 minutes.
Transfer meat mixture to your crock pot, and then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives), and then add the spices (you can also add some of the olive brine for some flavor).
Cook on high for 3-4 hours or low for 6-8. Taste when done and add more salt and spices if desired. Serve over rice (I use brown) and enjoy!