Crockpotpicadillo Recipes

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.

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.

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.

Steps:

• Brown meat in skillet just until pink is gone. Drain fat.
• Add onions, bell pepper, garlic and continue cooking for 4 - 5 minutes only.
• Transfer to crockpot.
• Add tomato, tomato sauce, 1 c water, olives, capers, peperoncini. You may also add a little brine from olivers or peperoncini.
• Add spices.
• Stir well.
• Cook on low for 6 - 7 hours. Do not lift lid.
• When done, taste for seasoning. Remove bay leaves. Chop cilantro and sprinkle over each bowl. Serve.

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.).