Picadillo in a Slow Cooker
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 386.5
- Total Fat: 24.0 g
- Cholesterol: 102.7 mg
- Sodium: 751.2 mg
- Total Carbs: 10.2 g
- Dietary Fiber: 1.4 g
- Protein: 30.5 g
View full nutritional breakdown of Picadillo in a Slow Cooker calories by ingredient
Introduction
A Cuban ground meat dish, great in a tortilla, on a salad, on a sandwich with crusty bread, etc. May also be served over rice. A Cuban ground meat dish, great in a tortilla, on a salad, on a sandwich with crusty bread, etc. May also be served over rice.Number of Servings: 7
Ingredients
-
2 lbs. 90% lean ground beef (preferably sirloin)
12 oz Eckrich - smoked sausage (pork,turkey,beef) chopped In food processor
1 cup, chopped onions, raw
1 cup red bell peppers diced (or a cup of roasted red peppers)
3 clove garlic , minced
10 grams cilantro, raw, minced (1/4 cup)
1 medium whole (2-3/5" dia) tomato, diced
1 cup tomato sauce
1/4 cup pimiento stuffed green olives, chopped (or Goya Alcaparrado mix in jar)
1 1/4 cups water
1 1/2 tsp ground cumin seed
1/4 tsp garlic powder
2 bay leaves
Salt and pepper and possibly more cumin, to taste
Tips
I prefer to prepare in advance and chill, then remove any solidified fat sitting on top.
Directions
1. Chop or mince all vegetables.
2. Brown ground meat in large deep skillet or Dutch oven on medium high heat, breaking into small pieces.
3. When meat is all brown (no pink), add the chopped sausage and cook for 5 minutes, then drain all the liquid in a colander lined with a paper towel. Place meat back in skillet, medium to medium high heat.
4. Add onions, bell peppers, and minced garlic to the meat and cook 5 more minutes.
5. Place meat mixture in slow cooker. Add cilantro, tomato, tomato sauce, green olives (or Goya Alcaparrado, and olive/caper mix).
6. Add 1 1/4 cups water, then cumin, garlic powder and 2 bay leaves. Mix well.
7. Cook in slow cooker on high for 3-4 hours, or on low for 6-8 hours.
8. Taste, add more salt, pepper, and cumin, if desired. Remove bay leaves.
Serving Size: 7.5 one cup servings
Number of Servings: 7.5
Recipe submitted by SparkPeople user ELAINE704.
2. Brown ground meat in large deep skillet or Dutch oven on medium high heat, breaking into small pieces.
3. When meat is all brown (no pink), add the chopped sausage and cook for 5 minutes, then drain all the liquid in a colander lined with a paper towel. Place meat back in skillet, medium to medium high heat.
4. Add onions, bell peppers, and minced garlic to the meat and cook 5 more minutes.
5. Place meat mixture in slow cooker. Add cilantro, tomato, tomato sauce, green olives (or Goya Alcaparrado, and olive/caper mix).
6. Add 1 1/4 cups water, then cumin, garlic powder and 2 bay leaves. Mix well.
7. Cook in slow cooker on high for 3-4 hours, or on low for 6-8 hours.
8. Taste, add more salt, pepper, and cumin, if desired. Remove bay leaves.
Serving Size: 7.5 one cup servings
Number of Servings: 7.5
Recipe submitted by SparkPeople user ELAINE704.