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.
Servings: 6
Ingredients:
| 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% |
-
2 lb (1 kg) lean ground beef
2 onions, chopped
2 cloves garlic, minced
1 can (5-1/2 oz/156 mL) tomato paste
1 cup (250 mL) water
2 tbsp (25 mL) Worcestershire sauce
2 tbsp (25 mL) red wine vinegar
1 tbsp (15 mL) finely chopped fresh or pickled jalapeño pepper
2 tsp (10 mL) dried oregano
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1/2 cup (125 mL) sliced pimiento-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, jalapeño pepper, 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.)
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