Description
This Slow Cooker Picadillo is a hearty, flavorful Latin American dish made with ground beef, tomatoes, olives, and spices, slowly cooked to perfection for tender, rich flavors. Perfect for a comforting family meal, it’s easy to prepare and pairs beautifully with rice.
Ingredients
Scale
Main Ingredients
- 2 lbs. ground beef
- 1 white onion, chopped
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 cup diced Roma tomatoes (about 2 tomatoes)
- 8 oz. can tomato sauce
- ½ cup Manzanilla olives
- ¼ cup capers
Spices & Seasonings
- 1 tsp. cumin
- 1 tsp. garlic powder
- 2 bay leaves
- 1 tsp. salt
- ½ tsp. black pepper
- ¼ cup chopped parsley (plus more for garnish)
Instructions
- Brown the Beef: In a large skillet over medium heat, add the ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat to keep the dish from being greasy.
- Sauté Vegetables: Add the chopped onion and diced red bell pepper to the beef in the skillet. Cook for about 5 minutes until the vegetables soften, then stir in the minced garlic and cook for an additional minute to release its flavor.
- Transfer to Slow Cooker: Move the beef and vegetable mixture into the slow cooker. Add the diced tomatoes, tomato sauce, Manzanilla olives, and capers for a briny, tangy depth of flavor.
- Add Seasonings: Sprinkle cumin, garlic powder, salt, and black pepper over the mixture. Mix well to combine all ingredients evenly. Place the two bay leaves on top for aromatic infusion.
- Slow Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours to allow flavors to meld and the beef to become tender.
- Finish and Garnish: Once cooking is complete, remove the bay leaves and stir in the chopped parsley. Serve the picadillo hot, garnished with additional fresh parsley, alongside a side of rice for a complete meal.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- For extra heat, add a chopped jalapeño or a pinch of red pepper flakes when sautéing the vegetables.
- Leftovers keep well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.
- Adjust salt to taste especially if using salted olives or canned tomatoes.
- Serve with warm tortillas or crusty bread as an alternative to rice.
- Prep Time: 15 minutes
- Cook Time: 6 hours (slow cooker on low)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Latin American
Keywords: Slow Cooker Picadillo, Ground Beef Recipe, Latin American Beef Dish, Easy Slow Cooker Meals, Comfort Food, Beef Stew
