Crock Pot Picadillo

Picadillo, a flavorful Cuban dish made with ground beef and a sauce made from simmering tomatoes, green olives, bell peppers, cumin, and spices is one of my family's favorite weeknight meals.

• Ready In: 45 mins
• Serves: 1
• Yields: 11 each

Ingredients

• 1  cup  minced onion
• 1  cup  diced red bell pepper
• 3  garlic cloves, minced
• 1⁄4 cup  minced cilantro
• 1  small tomatoes, diced
• 8  ounces tomato sauce
• 1⁄4 cup  alcaparrado (manzanilla olives, pimientos, capers) or 1⁄4 cup green olives
• 1 1⁄2 teaspoons ground cumin
• 1⁄4 teaspoon garlic powder
• 2  bay leaves

Directions

1. Directions:
2. 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.
3. 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.
4. 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.
5. Makes about 5 3/4 cups.
6. Serve this with 3/4 cups brown rice for an 8 point meal and a salad on the side.