Crock Pot Cuban Picadillo Family Savvy Recipes

CLASSIC CUBAN-STYLE PICADILLO

Here is a classic Cuban recipe for ground beef that is typically eaten over white rice. It can also be used as a filling for tacos or empanadas. It's delicious with fried ripe plantains.

Provided by Amalloch

Categories World Cuisine Recipes Latin American Caribbean

Time 30m

Yield 4

Number Of Ingredients 13

Classic Cuban-Style Picadillo image

Steps:

Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes.
Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes.
Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture.
Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.

Nutrition Facts : Calories 349.7 calories, Carbohydrate 23.8 g, Cholesterol 74.3 mg, Fat 18.5 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 6 g, Sodium 3571.8 mg, Sugar 16.6 g

Ingredients

1 tablespoon olive oil
1 clove garlic, minced, or more to taste
1 small onion, chopped
½ green bell pepper, chopped
1 pound lean ground beef
6 large pitted green olives, quartered
½ cup raisins
1 tablespoon capers
1 (8 ounce) can tomato sauce
2 (1.41 ounce) packages sazon seasoning (such as Goya®)
1 tablespoon ground cumin
1 teaspoon white sugar
salt to taste

CROCK POT PICADILLO

Picadillo, a flavorful Cuban dish made with ground beef and a sauce made from simmering tomatoes, green olives, bell peppers, cumin, and spices is one of my family's favorite weeknight meals. Trust me on this one, if you want a recipe the whole family will love, this is it! I grew up on this dish and my friends used to love eating over when my mom made it for dinner. This was probably one of the first recipes I ever learned how to cook and I make it at least once a month, although usually on the stove. (stove top version here) It's inexpensive, kid-friendly, freezer friendly and gluten-free. I knew this would adapt nicely for the slow cooker, and I was right! In fact, I think it's even better since the lean beef cooks longer and becomes very tender the longer it simmers. This makes a lot, so you'll get several meals out of it. We serve it over brown rice, we make tacos with the leftovers, and I am going to post a second recipe using the leftovers. Don't you love a recipe that can serve as two different meals! Anytime you use ground beef in the crock pot, you'll need to brown it first on the stove. Since the skillet is already out, I threw the onions, peppers and garlic in with the meat to let the flavors bloom. If you want to prep this the night before, the meat is fully cooked, so you can add all the ingredients into the crock pot, then refrigerate. The next morning plug it in and go to work, or go on with your day. When you come home, you'll just have to make some rice and a salad and dinner is ready! By the way, lean beef is the meat of choice for this dish in my house, but you can also use lean bison or ground turkey if desired. Raisins are commonly added to this dish, but we prefer this without.

Provided by Greg P.

Categories < 30 Mins

Time 30m

Yield 1 each, 11 serving(s)

Number Of Ingredients 9

Crock Pot Picadillo image

Steps:

Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.
Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives) [I usually add some of the brine from the jar for added flavor] then add the 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 [I added a little more cumin and garlic powder at the end as well since the crock pot tends to mute the flavors of herbs and spices]. Discard the bay leaves and serve over brown rice.
Makes about 5 3/4 cups.
Serve this with 3/4 cups brown rice for an 8 point meal and a salad on the side.

Nutrition Facts : Calories 13.3, Fat 0.2, Sodium 110.7, Carbohydrate 2.7, Fiber 0.8, Sugar 1.7, Protein 0.6

Ingredients

1 cup diced red bell pepper
3 garlic cloves, minced
1/4 cup minced cilantro
1 small tomatoes, diced
8 ounces tomato sauce
1/4 cup alcaparrado (manzanilla olives, pimientos, capers) or 1/4 cup green olives
1 1/2 teaspoons ground cumin
1/4 teaspoon garlic powder
2 bay leaves

PICADILLO FROM A CROCK POT

Adapted from a recipe in the Cooking Light Slow Cooker Cookbook. This one uses pitted dates and dried apricots in place of the more traditional raisins, but raisins could be substituted for either or both of these if you prefer. If more heat is desired, substitute hotter peppers for part of the bell peppers, increase the amount of cayenne or add dried red pepper flakes or hot pepper sauce. It can also be made with a combination of ground beef and ground pork, or even made with ground turkey. I use no-salt-added tomatoes and tomato sauce. Very versatile: serve it over hot rice, wrap it in flour tortillas, use it to stuff peppers, zucchini or other vegetables or serve it as a dip with tortilla chips.

Provided by echo echo

Categories One Dish Meal

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 17

Picadillo from a Crock Pot image

Steps:

In a large nonstick skillet, or skillet sprayed with nonstick spray, begin to brown beef, stirring and breaking up with a wooden spoon.
As meat begins to brown, add bell pepper through garlic. Continue to cook until meat is well browned and vegetables soften.
Drain off fat and place meat in a 4-quart crock pot.
Add tomatoes through black pepper and stir well.
Cover, set crock pot on "high" and cook 3 hours.
If desired, stir in almonds.

Ingredients

2 lbs lean ground beef
1 1/2 cups chopped green bell peppers
1 cup chopped yellow onion
1 cup sliced scallion
4 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
1/3 cup chopped pitted dates
1/3 cup chopped dried apricot
1/4 cup sliced pimento stuffed olive (optional)
1 tablespoon cumin
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon cayenne
1/4 teaspoon black pepper
1/4 cup slivered almonds, toasted (optional)

CROCK POT PICADILLO

Prepare this ahead of time, plug in and cook when needed. Freeze leftovers. Serve over rice or use as tortilla filling (with cheese, salsa etc) or for quick burritos

Provided by Tebo3759

Categories Vegetable

Time 7h10m

Yield 6 serving(s)

Number Of Ingredients 11

Crock Pot Picadillo image

Steps:

Cook beef at med-high heat 5 minutes.
Drain and add to crock pot.
Add all ingredients except green pepper.
Cook on low 7 hours.
Increase to high, add green peppers and cook 15 minutes.

Ingredients

2 lbs lean ground beef
2 onions, chopped
2 garlic cloves, minced
1 (5 1/2 ounce) can tomato paste
1 cup water
2 tablespoons Worcestershire sauce
2 teaspoons red wine vinegar
2 teaspoons dried oregano
1 tablespoon chopped jalapenos or 1 dash Tabasco sauce
1/2 teaspoon salt and pepper
1 green pepper, chopped

CROCK POT PICADILLO

Picadillo, a flavorful Cuban dish made with ground beef and a sauce made from simmering tomatoes, green olives, bell peppers, cumin, and spices is one of my family's favorite weeknight meals.

Provided by Greg P.

Categories < 60 Mins

Time 45m

Yield 11 each, 1 serving(s)

Number Of Ingredients 10

Crock Pot Picadillo image

Steps:

Directions:.
Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces. When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.
Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives) [I usually add some of the brine from the jar for added flavor] then add the 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 [I added a little more cumin and garlic powder at the end as well since the crock pot tends to mute the flavors of herbs and spices]. Discard the bay leaves and serve over brown rice.
Makes about 5 3/4 cups.
Serve this with 3/4 cups brown rice for an 8 point meal and a salad on the side.

Nutrition Facts : Calories 210.5, Fat 2, SaturatedFat 0.2, Sodium 1223.8, Carbohydrate 44.9, Fiber 11.1, Sugar 25.4, Protein 8.4

Ingredients

1 cup minced onion
1 cup diced red bell pepper
3 garlic cloves, minced
1/4 cup minced cilantro
1 small tomatoes, diced
8 ounces tomato sauce
1/4 cup alcaparrado (manzanilla olives, pimientos, capers) or 1/4 cup green olives
1 1/2 teaspoons ground cumin
1/4 teaspoon garlic powder
2 bay leaves

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CROCK POT PICADILLO - SKINNYTASTE

2019-10-08 Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the …
From skinnytaste.com
4.7/5 (46)
Total Time 3 hrs 27 mins
Category Dinner
Calories 207 per serving

Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces.
When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.
Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives) [I usually add some of the brine from the jar for added flavor] then add the spices.

Crock Pot Cuban Picadillo Family Savvy Recipes

CLASSIC CUBAN-STYLE PICADILLO

Here is a classic Cuban recipe for ground beef that is typically eaten over white rice. It can also be used as a filling for tacos or empanadas. It's delicious with fried ripe plantains.

CROCK POT PICADILLO

PICADILLO FROM A CROCK POT

CROCK POT PICADILLO

Prepare this ahead of time, plug in and cook when needed. Freeze leftovers. Serve over rice or use as tortilla filling (with cheese, salsa etc) or for quick burritos

CROCK POT PICADILLO

Picadillo, a flavorful Cuban dish made with ground beef and a sauce made from simmering tomatoes, green olives, bell peppers, cumin, and spices is one of my family's favorite weeknight meals.

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