Tested till perfect Slow-Cooker Picadillo
Slow Cooker Picadillo

Slow-Cooker Picadillo

Serve with: Baked potatoes and mixed green salad. Cook the beef and assemble the other ingredients ahead of time so all that's needed before setting off for the day is to put the pot in its holder and flick the switch. Freeze any leftovers to roll up with cheese in tortillas for quick burritos.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6

Ingredients

  • 2 lb 2lblean ground beef
  • 2 2oniononions, chopped
  • 2 2cloves garlic, minced
  • 1 can (5-1/2 oz/156 ml) 1can (5-1/2 oz/156 ml)tomato paste
  • 1 cup 1cupwater
  • 2 tbsp 2tbspWorcestershire sauce
  • 2 tbsp 2tbspred wine vinegar
  • 1 tbsp 1tbspfinely chopped jalapeño pepperjalapeño peppers, (fresh or pickled)
  • 2 tsp 2tspdried oregano
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/2 cup 1/2cupsliced pimento stuffed green olives
  • 1 1sweet green peppersweet green peppers, chopped
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Preparation

In large nonstick skillet, cook beef over medium-high heat, breaking up with spoon, for 5 minutes or until no longer pink. Drain off fat. Transfer to slow-cooker.

Add onions, garlic, tomato paste, water, Worcestershire sauce, vinegar, jalape?epper, oregano, salt and pepper to slow-cooker. Cover and cook on Low for 6 to 8 hours or until thickened.

Increase heat to High. Add olives and green pepper; cook, covered, for 15 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 2 days or freeze for up to 2 weeks.)

Additional information : Picadillo is also known as hash in the U.S.

Nutritional Information Per serving: about

cal 319 pro 32g total fat 17g sat. fat 6g
carb 12g fibre 3g chol 80mg sodium 661mg

% RDI:

calcium 4 iron 31 vit A 10 vit C 55
folate 6
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