Crockpot Cuban Picadillo
This crockpot Cuban picadillo has a rich and decadent flavor, and it's one of my favorite recipes! It's my Cuban grandmother's recipe and it's simply incredible!
Prep Time10 minutes mins
Cook Time3 hours hrs
Total Time3 hours hrs 10 minutes mins
Course: Entree
Cuisine: Cuban
Servings: 6
Calories: 676kcal
- 3 lbs Ground Beef lean
- 1 large onion finely diced
- 1 green bell pepper finely diced
- 3 garlic cloves finely minced
- 3 teaspoons oregano
- 3 teaspoons cumin
- 2 teaspoons sazon or to taste
- 15 ounce can tomato sauce
- ¼ cup dry white wine vino seco
- ½ cup raisins optional
- ½ cup olives optional
- 2 bay leaves
- 1 cup water
- salt and pepper to taste
Add the ground beef to a large skillet, break it up, and cook over high heat for 8-10 minutes or until the beef is completely brown. Stir occasionally.
Stir in the onions and peppers and cook for 3-4 minutes or until the onions soften. Add the garlic and cook for 20 seconds. Discard any excess grease.
Transfer the meat mixture to a crockpot along with the remaining ingredients, give it a stir, cover, and cook on high for 3 hours or on low for 6 hours.
Once the 3 or 6 hours are up, uncover, stir, and check for seasoning. Add more salt if needed and enjoy!
- It's crucial that you brown the beef in a skillet on the stovetop otherwise the beef will turn out mushy.
Calories: 676kcal | Carbohydrates: 19g | Protein: 41g | Fat: 48g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 21g | Trans Fat: 3g | Cholesterol: 161mg | Sodium: 791mg | Potassium: 1042mg | Fiber: 4g | Sugar: 4g | Vitamin A: 457IU | Vitamin C: 24mg | Calcium: 97mg | Iron: 7mg