Cuban Picadillo

Total Time Prep: 30 min. Cook: 4-1/2 hours
Yield 8 servings
Test Kitchen Approved
Most of the traditional recipes out there have numerous variations. Picadillo is no exception. This is my take on the Cuban classic. For added convenience, I adapted it for the slow cooker.—Sanford Brown, Big Pine Key, Florida

Ingredients

  • 2 large onions, chopped
  • 2 tablespoons olive oil
  • 3/4 cup white wine or beef broth
  • 2 pounds lean ground beef (90% lean)
  • 1-1/4 cups crushed tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1/3 cup tomato paste
  • 4 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon pepper
  • 1 cup raisins
  • 1 medium green pepper, chopped
  • 3/4 cup pimiento-stuffed olives, coarsely chopped
  • 2 tablespoons chopped seeded jalapeno pepper
  • Hot cooked brown rice

Directions

  1. In a large skillet, cook onions in oil over low heat for 15-20 minutes or until brown, stirring occasionally. Add wine; cook and stir 2 minutes longer. Transfer to a 3- or 4-qt. slow cooker.
  2. In the same skillet, cook beef over medium heat until no longer pink; crumble meat; drain. 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.
  3. 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

1 cup: 331 calories, 14g fat (4g saturated fat), 56mg cholesterol, 685mg sodium, 27g carbohydrate (15g sugars, 4g fiber), 24g protein.

Most of the traditional recipes out there have numerous variations. Picadillo is no exception. This is my take on the Cuban classic. For added convenience, I adapted it for the slow cooker.—Sanford Brown, Big Pine Key, Florida
Recipe Creator

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