Ingredients
Scale
- 2 lbs. ground beef
- 1 white onion, chopped
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 cup diced Roma tomatoes, about 2 tomatoes
- 8 oz. can tomato sauce
- ½ cup Manzanilla olives
- ¼ cup capers
- 1 tsp. cumin
- 1 tsp. garlic powder
- 2 bay leaves
- 1 tsp. salt
- ½ tsp. black pepper
- ¼ cup chopped parsley, plus more for garnish
Instructions
- In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it up with a spoon. Drain any excess fat.
- Add the chopped onion and diced red bell pepper to the skillet with the beef. Cook for about 5 minutes, until the vegetables start to soften. Stir in the minced garlic and cook for another minute.
- Move the beef and vegetable mixture to a slow cooker. Add the diced tomatoes, tomato sauce, olives, and capers.
- Sprinkle in the cumin, garlic powder, salt, and black pepper. Mix everything well to combine. Place the bay leaves on top of the mixture.
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
- Once cooked, remove the bay leaves and stir in the chopped parsley.
- Serve the picadillo hot with a side of rice. Garnish with additional chopped fresh parsley. Enjoy!
Notes
For a spicier kick, add a diced jalapeño to the mixture.
Serve with white rice or plantains for a traditional meal.
This dish can be made a day ahead and reheats well.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: 6|Entrees
- Method: Slow Cooker
- Cuisine: Cuban
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 80mg