Slow Cooker Cuban Picadillo

[Geri K]

Ingredients

1 lb ground beef
1 med yellow onion, minced
1 med red bell pepper, diced
1 1/2 tsp garlic, minced
1 plum tomato, diced
8 oz can tomato sauce
1/2 cup cilantro, minced
1/2 cup green manzanilla olives with pimentos
1 TBSP olive brine (from jar)
1/4 cup capers
1 1/4 cup water
1 1/2 tsp cumin
1/4 tsp garlic powder
2 bay leaves
kosher salt and pepper

Instructions

1. Brown your ground beef in a large skillet over medium-high heat.
2. Season your beef with salt & pepper.
3. Once beef is cooked and no longer pink, drain skillet of all liquid.
4. Add the minced onion, diced pepper & garlic to skillet with the beef and cook an additional 3-4 minutes.
5. Transfer your beef-veggie mixture to the slow cooker.
6. Add the diced tomato, tomato sauce, minced cilantro, olives, brine, capers and water to the slow cooker on top of the beef mixture.
7. Add the cumin, garlic powder, bay leaves and salt & pepper.
8. Stir mixture thoroughly.
9. Cook in slow cooker for 3-4 hours on high or 6-8 hours on low.
10. Once fully cooked add salt & pepper to taste.
11. Remove & discard bay leaves.
12. Serve with rice.

mamamiss.com/2013/01/27/eats-slow-cooker-cuban-picadillo/