Crockpot Picadillo Recipe

Name: Crockpot Picadillo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lbs ground beef; 1 cup minced onion; 1 cup diced red pepper; 3 garlic cloves, minced; 1 bunch fresh cilantro; 1 large tomatoes, diced; 8 ounces tomato sauce; 3/4 cup manzanilla olives, roughly chopped; 1/4 cup spanish capers, chopped; 1/4 cup pepperoncini pepper, chopped; 1 tablespoon cumin; 1/4 teaspoon cayenne pepper; 1 -2 bay leaf

Servings: persons

2 1/2 lbs ground beef
1 cup minced onion
1 cup diced red pepper
3 garlic cloves, minced
1 bunch fresh cilantro
1 large tomatoes, diced
8 ounces tomato sauce
3/4 cup manzanilla olives, roughly chopped
1/4 cup spanish capers, chopped
1/4 cup pepperoncini pepper, chopped
1 tablespoon cumin
1/4 teaspoon cayenne pepper
1 -2 bay leaf

1
Brown meat in skillet just until pink is gone. Drain fat.
2
Add onions, bell pepper, garlic and continue cooking for 4 - 5 minutes only.
3
Transfer to crockpot.
4
Add tomato, tomato sauce, 1 c water, olives, capers, peperoncini. You may also add a little brine from olivers or peperoncini.
5
Add spices.
6
Stir well.
7
Cook on low for 6 - 7 hours. Do not lift lid.
8
When done, taste for seasoning. Remove bay leaves. Chop cilantro and sprinkle over each bowl. Serve.

914

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/2 lbs ground beef, 1 cup minced onion, 1 cup diced red pepper, 3 garlic cloves, minced, and more.

Yes, Crockpot Picadillo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crockpot Picadillo

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