- In a large skillet cook ground beef until brown, using a wooden spoon to break up meat as it cooks. Drain off fat. In a 3 1/2- or 4-quart slow cooker combine ground beef, salsa, onion, raisins, olives, 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 in the 1/4 cup almonds. If desired, sprinkle with additional almonds. Serve with toasted pita wedges. Serve immediately or keep warm, covered, on warm or low-heat setting for up to 2 hours.
From the Test Kitchen
To toast nuts, preheat oven to 350 degrees F. Spread nuts in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, watching carefully and stirring once or twice.
Nutrition Facts (Picadillo Dip)
- Per serving:
- 94 kcal ,
- 5 g fat
- (2 g sat. fat ,
- 18 mg chol. ,
- 217 mg sodium ,
- 7 g carb. ,
- 1 g fiber ,
- 7 g pro.