Slow-Cooker Picadillo
Slow Cooker Picadillo
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 319 |
| pro | 32 g |
| total fat | 17 g |
| sat. fat | 6 g |
| carb | 12 g |
| fibre | 3 g |
| chol | 80 mg |
| sodium | 661 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 31 |
| vit A | 10 |
| vit C | 55 |
| folate | 6 |
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.
Ingredients
- 2 lb lean ground beef
- 2 onions, chopped
- 2 cloves garlic, minced
- 1 can (5-1/2 oz/156 ml) tomato paste
- 1 cup water
- 2 tbsp Worcestershire sauce
- 2 tbsp red wine vinegar
- 1 tbsp finely chopped jalapeño peppers, (fresh or pickled)
- 2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup sliced pimento stuffed green olives
- 1 sweet green pepper, chopped
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.
- Keywords : Main Course; Spanish; Slow-Cook/Crockpot; Ground beef; Jalapeno pepper; Green olives;
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