Description
A delightful dish combining savory ground beef with sweet and tangy olives and raisins, perfect for a busy weeknight or family gathering.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1/4 cup olives, sliced
- 1/4 cup raisins
- 2 tablespoons capers
- 1 tablespoon olive oil
- 2 teaspoons cumin
- 1 teaspoon oregano
- Salt and pepper to taste
Instructions
- In a skillet, heat olive oil over medium heat. Add the diced onions, bell pepper, and minced garlic. Sauté until the vegetables soften and become fragrant, about 5 minutes.
- Transfer the softened vegetables to the slow cooker and add the ground beef. Cook until browned, breaking it apart as it cooks.
- Stir in the diced tomatoes with their juices, olives, raisins, capers, cumin, oregano, and salt and pepper. Mix until well combined.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
- Serve the picadillo over rice or with tortillas, enjoying the complex flavors.
Notes
Leftovers can be stored in an airtight container for up to 3 days in the refrigerator, or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Cuban
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 5g
- Sodium: 590mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 70mg