Ok, so I'm in this current phase where everything I make is from skinnytaste.com. It's an awesome blog where she posts all yummy recipes that are low cal and healthy. I haven't made one yet that I didn't like.
Her recipes also are a little different which I love - trying new recipes is like getting new shoes. Kinda.
I had never heard of picadillo, but the ingredients sounded amazing. It's a traditional Cuban dish made of ground beef, seasonings, tomato and olives, and served over brown rice. The nice thing about this dish is that you can make a huge amount of it, and then use it for left over tacos or stuffed peppers. Oh, and it's a crockpot recipe, which does all of the work for you while you do other fun things.
This was a huge hit with Tim. He said this should go in my future cookbook....until I reminded him that I'm just copying other people's amazing recipes. He made me feel better by telling me its the way I cook it....uh huh.
Anyway, here is the recipe with my notes.
Slow Cooker PicadilloSkinnytaste.com
- 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
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. 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 1/4 cups water, alcaparrado (or olives) [I usually add some of the brine from the jar for added flavor] then add the spices.
Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8. 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]. Discard the bay leaves and serve over brown rice.