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  • Writer's pictureNicole B

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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