Picadillo is usually a mix of garlic, onion, tomatoes, and meat, but this version mingles in olives, almonds, and raisins for a sophisticated twist.
- Yield: 4 cups
- Preparation Time: 20 Minutes
- Cooking Time: 4 Hours
- 1 pound ground beef
- 1 (16-ounce) jar salsa
- 1 medium onion chopped
- ½ cup raisins
- ¼ cup sliced pimiento-stuffed olives
- 2 tbsp red wine vinegar
- 3 cloves garlic, minced
- ½ tsp ground cinnamon
- ½ tsp ground cumin
- ¼ cup slivered almonds, toasted
- Slivered almonds, toasted (optional)
- Toasted pita wedges or bagel chips
How to Make It
- In a large skillet, cook meat until brown. Drain off fat. In a 3½ or 4 quart slow cooker, stir together meat, salsa, onion, raisins, olives, red wine vinegar, garlic, cinnamon, and cumin.
- Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
- Stir the ¼ cup almonds into mixture in cooker. If desired, sprinkle with additional almonds, Serve with toasted pita wedges.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.