Recipe: Picadillo (crock pot)

PICADILLO

2 pounds extra lean ground beef
1 cup chopped onion (1 large)
2 cans (10 ounces each) tomatoes with green chiles, undrained
2 medium apples, peeled and chopped
1 cup raisins
2 cloves garlic, finely chopped
2 teaspoons chili powder
1 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/2 cup toasted slivered almonds

Cook beef and onion in 12-inch skillet over medium heat, stirring occasionally until beef is brown; drain.

Mix beef mixture and remaining ingredients except almonds in 3 1/2 to 6 quart slow cooker.

Cover and cook on low heat setting 3 to 4 hours or until most of the liquid is absorbed. Stir in almonds

Serve over steamed rice.

Notes: This Mexican version of hash is great to have as a standby in the freezer.

Servings: 12
Source: Betty Crocker's Slow Cooker Cookbook