Cuban Picadillo - Crock Pot - Whole 30 Recipe
Cuban dishes are all the rage here is Sunny South Florida and when I stumbled upon this Skinnytaste Crockpot recipe I decided to get a little cultural and see what all the hype is. Plus I really LOVE olives! The recipe was delicious, the entire family likes it and it reheats great!
What you need:
2 1/2 lbs 93% lean ground beef
1 cup chopped onion
1 cup diced red bell peppers
3 cloves minced garlic
1/4 cup minced cilantro
1 tomato diced
8 oz can tomato sauce
1/4 cup green olives
1/4 cup brine from green olives
1 1/2 tsp ground cumin
1/4 tsp garlic powder
2 bay leaves
kosher salt and fresh pepper, to taste
What you do:
In a large deep skillet brown meat on medium-high heat; season with salt & pepper , break apart the meat as it cooks into small pieces. Once cooked - drain meat and return to pan.
Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.
Transfer the meat to the crockpot, then add tomato, cilantro, tomato sauce, 1 cup water, olives, brine and spices. 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 Skinnytaste recommends adding a little more cumin and garlic powder at the end since the crockpot mutes the flavors of herbs and spices and I agree... Discard the bay leaves and serve over brown rice.
For Whole30 skip the rice and serve with a sweet potato!
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