Best 4 Picadillo From A Crock Pot Recipes
**Picadillo: A Flavorful Latin American Dish, Ready in Your Crock-Pot**
Picadillo, a beloved dish with origins in Latin America, is a delectable combination of ground beef, vegetables, and a rich, flavorful sauce. This versatile dish can be enjoyed as a main course or as a filling for tacos, burritos, and empanadas. In this article, we present three variations of picadillo, each offering a unique twist on this classic recipe.
1. **Traditional Cuban Picadillo:** This classic picadillo recipe features ground beef simmered with a vibrant sauce made from tomatoes, onions, garlic, and bell peppers. With its perfect balance of tangy and savory flavors, this dish is a staple in Cuban cuisine.
2. **Mexican Picadillo:** This Mexican-inspired take on picadillo incorporates a tantalizing blend of spices, including cumin, chili powder, and oregano. Simmered in a rich tomato-based sauce, this version offers a bold and flavorful twist on the traditional recipe.
3. **Puerto Rican Picadillo:** This Puerto Rican picadillo is characterized by its use of sofrito, a flavorful base made from aromatic vegetables and herbs. With its bright and lively flavors, this version is sure to tantalize your taste buds.
Whether you prefer the classic Cuban picadillo, the bold Mexican variation, or the vibrant Puerto Rican version, these recipes have something for everyone. So, gather your ingredients, choose your favorite recipe, and let your crock-pot do the work while you relax and anticipate the delicious meal that awaits you.
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
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.
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
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.
Tips:
- Use a lean ground beef. This will help to reduce the amount of grease in the dish.
- Brown the ground beef before adding it to the slow cooker. This will help to develop the flavor of the beef and prevent it from becoming dry.
- Add plenty of vegetables to the slow cooker. This will help to bulk up the dish and make it more nutritious.
- Use a variety of spices and seasonings. This will help to give the dish a complex and flavorful taste.
- Let the picadillo cook for at least 4 hours on low. This will allow the flavors to meld and the beef to become tender.
- Serve the picadillo with your favorite sides. Some popular options include rice, beans, and tortillas.
Conclusion:
Picadillo is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover ground beef and vegetables. Picadillo can be served as a main course or as a side dish. It is also a popular filling for tacos, burritos, and empanadas.
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