Crockpot Picadillo

I love taking family favorites for dinner and making them into healthier versions. One thing I don't want to give up when eating healthy is my food! I really can't be the girl that eats boiled chicken and sweet potatoes every day...you gotta do what works for you right? The way I see it is, its much more important to find a lifestyle that you can do long term than a quick fix that will only help you see short term results leaving you right back where you started...


So heres what I whipped up on a busy week night. The boys LOVED it and the hubby said it was my first tasteful meal in a while haha what ever that means!

Ok so lets talk this Slow Cooker Picadillo....I paired it with Uncle Bens brown rice and a cole slaw in a vinaigrette...adding the ground beef to the crock pot once its done leaves the meat nice and tender so don't skip this step!

Crockpot Picadillo

INGREDIENTS:

• 2 1/2 lbs 93% lean ground beef
• 2 teaspoon kosher salt
• freshly ground black pepper
• 1 cup finely chopped onion
• 1 cup chopped red bell pepper
• 3 garlic cloves, minced
• 1/4 cup finely chopped fresh cilantro
• 1 small tomato, chopped
• 1/4 cup drained alcaparrado (olives, pimientos and capers) or pitted green olives
• 1 (8-ounce) can tomato sauce
• 1 tablespoon of the brine from the alcaparrado or olives
• 1 1/2 teaspoons ground cumin, plus more as needed
• 1/4 teaspoon garlic powder
• 2 bay leaves

DIRECTIONS:

1. Set a large deep skillet over medium-high heat, add the beef and season it with salt and a pinch of black pepper. Cook, using a wooden spoon to break the meat into small pieces as it browns, 4 to 5 minutes. Drain the liquid from the pan. Add the onion, bell pepper and garlic to the meat and cook until fragrant, 3 to 4 minutes.
2. Transfer the mixture to a slow cooker and add the cilantro, tomato, alcaparrado, tomato sauce, brine, cumin, garlic powder, bay leaves and 1 1/2 cups water. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
3. To serve, taste for cumin and add more as needed. Discard the bay leaves. Serve a generous 1/2 cup per person