Best 3 Crock Pot Picadillo Recipes
Crock pot picadillo is a classic Cuban dish made with ground beef, tomatoes, potatoes, and a variety of spices. It is a flavorful and versatile dish that can be served with rice, beans, or plantains. With the convenience of a crock pot, you can easily prepare this hearty and comforting meal with minimal effort. This article will provide you with a detailed recipe and step-by-step instructions to make the perfect crock pot picadillo in the comfort of your own home.
Check out the recipes below so you can choose the best recipe for yourself!
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
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.
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
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.
CROCK POT PICADILLO (WHOLE30)
From www.skinnytaste.com I like this recipe because it tastes good and I can easily make it a Whole30 recipe
Provided by Mrs. Hughes
Time 8h7m
Yield 5 3/4 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- 1. Brown meat in a large deep skillet on medium-high heat; season generously with salt and a little pepper. Use a wooden spoon to break up the meat into small pieces.
- 2. 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 additional 3-4 minutes.
- 3. 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.
- 4. Set slow cooker on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.
- 5. After it's ready, taste for salt and add more as needed .
- 6. Discard the bay leaves and serve over brown rice. (For WHOLE30, serve over cauliflower rice.).
Tips:
- Using a slow cooker is an easy and convenient way to make picadillo. Simply brown the beef and vegetables in a skillet, then transfer everything to the slow cooker. Add the remaining ingredients, cover, and cook on low for 6-8 hours or on high for 3-4 hours.
- If you don't have a slow cooker, you can make picadillo in a large pot over medium heat. Just be sure to stir the mixture frequently to prevent it from burning.
- Picadillo is a versatile dish that can be served in a variety of ways. It can be served over rice, beans, or pasta. It can also be used as a filling for tacos, burritos, or empanadas.
- To make picadillo ahead of time, simply cook it according to the recipe and then let it cool completely. Store the picadillo in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
Conclusion:
Picadillo is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover beef. With a few simple ingredients, you can create a flavorful and satisfying dish that the whole family will enjoy. The recipe is highly adaptable and can be tailored to your own taste preferences. You can also add different vegetables, such as carrots, celery, or zucchini. Picadillo is a versatile dish that can be served in a variety of ways and makes a great addition to any meal.
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