Best 5 Picadillo From A Crock Pot Recipes
Picadillo is a traditional dish with many variations that can be found in many Spanish-speaking countries and the Philippines. It is made with ground meat, vegetables, and a variety of spices. The most common type of picadillo is made with ground beef, but it can also be made with pork, chicken, or turkey. The vegetables typically used in picadillo include onions, garlic, tomatoes, and bell peppers. The spices used in picadillo vary depending on the region, but cumin, oregano, and paprika are commonly used. Picadillo can be served on its own or used as a filling for tacos, burritos, and empanadas. It is also a popular ingredient in soups and stews. If you are looking for a flavorful and versatile dish that is easy to make, picadillo is a great option to try.
Check out the recipes below so you can choose the best recipe for yourself!
CUBAN PICADILLO
Like most traditional recipes, there are numerous variations...and this is my version of a Cuban classic. For added convenience, I adapted it for the slow cooker.-Sanford Brown, Big Pine Key, Florida
Provided by Taste of Home
Categories Dinner
Time 5h
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, cook onions in oil over low heat for 15-20 minutes or brown, stirring occasionally. Add wine; cook and stir 2 minutes longer. Transfer to a 3- or 4-qt. slow cooker., In the same skillet, cook beef over medium heat until no longer pink. Add to slow cooker. Combine the tomatoes, tomato sauce, tomato paste, garlic and seasonings; pour over top. Cover and cook on low for 4-6 hours or until heated through., Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain. Stir the green pepper, olives, jalapeno and raisins into the slow cooker. Cover and cook 30 minutes longer. Serve with rice.
Nutrition Facts : Calories 331 calories, Fat 14g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 685mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 4g fiber), Protein 24g protein.
CLASSIC CUBAN-STYLE PICADILLO
Here is a classic Cuban recipe for ground beef that is typically eaten over white rice. It can also be used as a filling for tacos or empanadas. It's delicious with fried ripe plantains.
Provided by Amalloch
Categories World Cuisine Recipes Latin American Caribbean
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir garlic, onion, and green bell pepper in the hot oil until softened, 5 to 7 minutes.
- Crumble ground beef into the skillet; cook and stir until browned completely, 7 to 10 minutes.
- Stir olives, raisins, capers, tomato sauce, sazon seasoning, cumin, sugar, and salt through the ground beef mixture.
- Cover the skillet, reduce heat to low, and cook until the mixture is heated through, 5 to 10 minutes.
Nutrition Facts : Calories 349.7 calories, Carbohydrate 23.8 g, Cholesterol 74.3 mg, Fat 18.5 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 6 g, Sodium 3571.8 mg, Sugar 16.6 g
SLOW-COOKER PICADILLO
Add something spicy to your family's night! Serve slow-cooked ground beef picadillo - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h20m
Yield 12
Number Of Ingredients 12
Steps:
- Cook beef and onion in 12-inch skillet over medium heat, stirring occasionally, until beef is brown; drain.
- Mix beef mixture and remaining ingredients except almonds in 3 1/2- to 6-quart slow cooker.
- Cover and cook on low heat setting 3 to 4 hours or until most of the liquid is absorbed. Stir in almonds.
Nutrition Facts : Calories 245, Carbohydrate 18 g, Cholesterol 45 mg, Fiber 2 g, Protein 16 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg
CROCK POT PICADILLO
Picadillo, a flavorful Cuban dish made with ground beef and a sauce made from simmering tomatoes, green olives, bell peppers, cumin, and spices is one of my family's favorite weeknight meals. Trust me on this one, if you want a recipe the whole family will love, this is it! I grew up on this dish and my friends used to love eating over when my mom made it for dinner. This was probably one of the first recipes I ever learned how to cook and I make it at least once a month, although usually on the stove. (stove top version here) It's inexpensive, kid-friendly, freezer friendly and gluten-free. I knew this would adapt nicely for the slow cooker, and I was right! In fact, I think it's even better since the lean beef cooks longer and becomes very tender the longer it simmers. This makes a lot, so you'll get several meals out of it. We serve it over brown rice, we make tacos with the leftovers, and I am going to post a second recipe using the leftovers. Don't you love a recipe that can serve as two different meals! Anytime you use ground beef in the crock pot, you'll need to brown it first on the stove. Since the skillet is already out, I threw the onions, peppers and garlic in with the meat to let the flavors bloom. If you want to prep this the night before, the meat is fully cooked, so you can add all the ingredients into the crock pot, then refrigerate. The next morning plug it in and go to work, or go on with your day. When you come home, you'll just have to make some rice and a salad and dinner is ready! By the way, lean beef is the meat of choice for this dish in my house, but you can also use lean bison or ground turkey if desired. Raisins are commonly added to this dish, but we prefer this without.
Provided by Greg P.
Categories < 30 Mins
Time 30m
Yield 1 each, 11 serving(s)
Number Of Ingredients 9
Steps:
- Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces. 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 addition 3-4 minutes.
- 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.
- Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8. After it's ready, taste for salt and add more as needed [I added a little more cumin and garlic powder at the end as well since the crock pot tends to mute the flavors of herbs and spices]. Discard the bay leaves and serve over brown rice.
- Makes about 5 3/4 cups.
- Serve this with 3/4 cups brown rice for an 8 point meal and a salad on the side.
Nutrition Facts : Calories 13.3, Fat 0.2, Sodium 110.7, Carbohydrate 2.7, Fiber 0.8, Sugar 1.7, Protein 0.6
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.
Tips:
- Use a variety of ground meats for a more flavorful picadillo. Ground beef, pork, and chorizo are all popular choices.
- Don't be afraid to experiment with different vegetables. Potatoes, carrots, and peas are all classic additions, but you could also try adding corn, bell peppers, or zucchini.
- Season your picadillo to taste. A good starting point is to add a teaspoon of chili powder, cumin, and oregano. You can also add garlic powder, onion powder, or paprika.
- Cook your picadillo on low heat for several hours. This will allow the flavors to meld and the meat to become tender.
- Serve your picadillo with your favorite sides. Rice, beans, and tortillas are all popular choices.
Conclusion:
Picadillo is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover meat and vegetables, and it's also a budget-friendly meal. So next time you're looking for a quick and easy dinner, give picadillo a try!
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