Picadillo

Made this recipe a couple years ago and then lost it! But alas, after repeated searching, I came across it again in my Cooking Light- Slow Cooker cookbook. I've never used a crockpot to make it, but rather let it simmer for 30-60 minutes on the stovetop. It's a Cuban dish that is served alongside rice. Apparently in Mexico it's served with flour tortillas. Your choice! There's a laundry list of ingredients, but all the chopping is worth it!


Picadillo

2 lbs. ground round
1 1/2 c chopped green bell pepper
1 c chopped onion
1 c sliced green onions
4 garlic cloves, minced
1 (14 oz.) can diced tomatoes, undrained
1 (8 oz. ) can tomato sauce
1/3 c chopped pitted dates
1/3 c chopped dried apricots
1/4 c sliced pimiento-stuffed olives
1 T ground cumin
1 t ground cinnamon
1/2 t salt
1/2 t dried oregano
1/4 t ground red pepper
1/4 t black pepper
1/2 - 1 t red pepper flakes (I added this for a little heat)
1/4 c slivered almonds, toasted (I eliminated this just because I don't like them in a hot dish)
rice

Cook meat, bell pepper, onion, green onions, and garlic in a large nonstick skillet over medium-high heat until meat is browned, stirring to crumble meat. Drain well.

Add diced tomatoes and next 11 ingredients (through red pepper flakes). Stir well and cover with lid. Allow to simmer 30-60 minutes OR you can put it in a crockpot for 3 hours on high. Stir in almonds at this point if you like them and serve over rice.