Picadillo is usually a mix of garlic, onion, tomatoes, and meat, but this version adds olives, almonds, and raisins for a sophisticated twist.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

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  • 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.

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To toast nuts, preheat oven to 350°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

94 calories; 5 g total fat; 2 g saturated fat; 18 mg cholesterol; 217 mg sodium. 7 g carbohydrates; 1 g fiber; 7 g protein;

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