- 2 pounds lean ground beef
- 1 cup minced onion
- 1 cup diced red bell peppers [I used green]
- 1 cup red wine
- 1/4 cup minced cilantro [I used parsley since I had it on hand]
- 1 small tomato, diced
- 8 oz can tomato sauce
- 1/4 cup green olives
- 1 1/2 tsp ground cumin
- 1 tbs ground italian seasoning
- kosher salt and fresh pepper, to taste
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, parsley, tomato sauce, 1 1/4 cups water, olives [I added 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 pepper and parsley at the end because the crock pot tends to mute the flavors of herbs and spices].
You can then use this in tacos if you would like but my favorite way is on top of rice. I made 2 cups of brown rice during the last hour the picadillo was in the crock pot. If you are an olive lover like me right before eating mine I add about 6 more olives, I really cannot have enough. Hope you and your loved ones enjoy this simple but tasty dish!