Crock Pot Picadillo
Author: Amy Flory
Prep time: 20 mins
Cook time: 7 hours
Total time: 7 hours 20 mins
This Crock Pot Picadillo is low on calories and big on incredible flavor!
  • 2½ lbs 93% lean ground beef
  • 2 tsp kosher salt
  • freshly ground black pepper
  • 1 medium onion, finely chopped
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • ¼ cup finely chopped fresh cilantro, plus more for serving
  • 1 small tomato, chopped
  • ¼ cup drained alcaparrado (olives, pimientos and capers) or pitted green olives
  • 1 TBSP of the brine from the alcaparrado or olives
  • 1 (8-ounce) can tomato sauce
  • 2 tsp ground cumin
  • ¼ tsp garlic powder
  • 2 bay leaves
  1. In a large skillet over medium high heat, add ground beef and season with salt and a few shakes of black pepper. Brown the beef, breaking into small chunks as it cooks.
  2. When the beef is brown, drain the fat and add the onion, bell pepper, and garlic. Cook about 4 minutes, or until fragrant.
  3. Transfer the mixture to slow cooker, and add cilantro, tomato, alcaparrado (or olives), tomato sauce, cumin, garlic powder, bay leaves, and 1½ cups water. Stir until combined.
  4. Cover and cook on LOW 6 to 8 hours, or on HIGH 3 to 4 hours.
  5. Remove bay leaves, and add more salt or pepper as needed. Garnish with fresh cilantro.
Recipe by Funny Is Family at