Picadillo from a Crock Pot

Adapted from a recipe in the Cooking Light Slow Cooker Cookbook. This one uses pitted dates and dried apricots in place of the more traditional raisins, but raisins could be substituted for either or both of these if you prefer. If more heat is desired, substitute hotter peppers for part of the bell peppers, increase the amount of cayenne or add dried red pepper flakes or hot pepper sauce. It can also be made with a combination of ground beef and ground pork, or even made with ground turkey. I use no-salt-added tomatoes and tomato sauce. Very versatile: serve it over hot rice, wrap it in flour tortillas, use it to stuff peppers, zucchini or other vegetables or serve it as a dip with tortilla chips.

• Ready In: 3 hrs 20 mins
• Serves: 8-10

Ingredients

• 2  lbs lean ground beef
• 1 1⁄2 cups  chopped green bell peppers
• 1  cup  chopped yellow onion
• 1  cup  sliced scallion
• 4  garlic cloves, minced
• 1 (14 1/2ounce) can diced tomatoes, undrained
• 1 (8 ounce) can tomato sauce
• 1⁄3 cup  chopped pitted dates
• 1⁄3 cup  chopped  dried apricot
• 1⁄4 cup  sliced  pimento stuffed olive (optional)
• 1  tablespoon cumin
• 1  teaspoon cinnamon
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon dried oregano
• 1⁄4 teaspoon cayenne
• 1⁄4 teaspoon black pepper
• 1⁄4 cup  slivered almonds, toasted (optional)

Directions

1. In a large nonstick skillet, or skillet sprayed with nonstick spray, begin to brown beef, stirring and breaking up with a wooden spoon.
2. As meat begins to brown, add bell pepper through garlic. Continue to cook until meat is well browned and vegetables soften.
3. Drain off fat and place meat in a 4-quart crock pot.
4. Add tomatoes through black pepper and stir well.
5. Cover, set crock pot on "high" and cook 3 hours.
6. If desired, stir in almonds.