Crock Pot Picadillo

• Meat

  • 2 1/2 lbs 93% lean ground beef, lean

• Produce

  • 2 Bay leaves
  • 1/4 cup Cilantro, fresh
  • 3 Garlic cloves
  • 1/4 tsp Garlic powder
  • 1 Onion, medium
  • 1 Red bell pepper
  • 1 Tomato, small

• Condiments

  • 1 tbsp Brine from the alcaparrado or olives
  • 1 (8-ounce can Tomato sauce

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 2 tsp Kosher salt

• Nuts & Seeds

  • 2 tsp Cumin, ground

• Other

  • ¼ cup drained alcaparrado (olives, pimientos and capers or pitted green olives

Found on funnyisfamily.com

Description

Ingredients

• 2½ lbs 93% lean ground beef
• 2 tsp kosher salt
• freshly ground black pepper
• 1 medium onion, finely chopped
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• ¼ cup finely chopped fresh cilantro, plus more for serving
• 1 small tomato, chopped
• ¼ cup drained alcaparrado (olives, pimientos and capers) or pitted green olives
• 1 TBSP of the brine from the alcaparrado or olives
• 1 (8-ounce) can tomato sauce
• 2 tsp ground cumin
• ¼ tsp garlic powder
• 2 bay leaves

Directions

• In a large skillet over medium high heat, add ground beef and season with salt and a few shakes of black pepper. Brown the beef, breaking into small chunks as it cooks.
• When the beef is brown, drain the fat and add the onion, bell pepper, and garlic. Cook about 4 minutes, or until fragrant.
• Transfer the mixture to slow cooker, and add cilantro, tomato, alcaparrado (or olives), tomato sauce, cumin, garlic powder, bay leaves, and 1½ cups water. Stir until combined.
• Cover and cook on LOW 6 to 8 hours, or on HIGH 3 to 4 hours.
• Remove bay leaves, and add more salt or pepper as needed. Garnish with fresh cilantro.