Picadillo from a Crock Pot
Transform your weeknight dinners with this savory and comforting Picadillo from a Crock Pot, a slow-cooked twist on the classic Latin American dish. This one-pot wonder combines ground beef, tender russet potatoes, and a medley of vibrant ingredients like tangy green olives, sweet raisins, and warm spices such as cumin and cinnamon. With just 15 minutes of prep, this recipe beautifully blends bold flavors over hours of effortless cooking, making it ideal for busy days. Serve this hearty picadillo over rice, pair it with tortillas, or use it as a flavorful filling for empanadas—the possibilities are endless. Perfect for meal prep and bursting with wholesome ingredients, this Crock Pot picadillo is comfort food at its finest!
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Recipe Information
Ingredients
- 1.5 pounds Ground beef
- 2 medium-sized Russet potatoes
- 1 medium Yellow onion
- 3 cloves Garlic cloves
- 14.5 ounces Diced tomatoes (with juice)
- 8 ounces Tomato sauce
- 0.5 cup Green olives (pitted and sliced)
- 0.25 cup Raisins
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 0.25 teaspoon Ground cinnamon
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Beef broth
- 1 tablespoon Olive oil
- 2 tablespoons Fresh cilantro (optional, for garnish)
Instructions
Peel and dice the russet potatoes into small, bite-sized cubes. Finely chop the yellow onion and mince the garlic cloves.
In a large skillet over medium heat, add the olive oil. Once hot, add the ground beef and cook until browned and fully cooked, breaking it up with a wooden spoon as it cooks. Drain any excess fat.
Transfer the browned ground beef into the Crock Pot.
Add the diced potatoes, chopped onion, minced garlic, diced tomatoes (with their juice), tomato sauce, green olives, raisins, ground cumin, dried oregano, ground cinnamon, salt, black pepper, and beef broth to the Crock Pot. Stir to combine all ingredients evenly.
Cover the Crock Pot with the lid and set it to cook on low for 6 hours, or high for 3 hours, until the potatoes are tender and the flavors are well blended.
Once done, taste and adjust seasoning if needed. If desired, garnish with freshly chopped cilantro just before serving.
Serve the picadillo warm over rice, with tortillas, or enjoy as a hearty filling for empanadas.
Nutrition Facts
Calories |
440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 1019 mg | 44% | |
| Total Carbohydrate | 26.8 g | 10% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 9.9 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 64 mg | 5% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 881 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
