Recipe: Picadillo (crock pot)

PICADILLO

"Dried fruit and toasted almonds make this Spanish-flavored ground beef dish special."

2 pounds ground round
1 1/2 cups chopped green bell pepper
1 cup chopped onion
1 cup sliced green onions
4 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes, drained
1 (8 ounce) can tomato sauce
1/3 cup chopped pitted dates
1/3 cup chopped dried apricots
1/4 cup sliced pimiento-stuffed olives
1 tablespoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
1/4 cup slivered almonds, toasted
4 1/2 cups hot cooked rice (for serving)

Cook beef, bell pepper, onion, green onions and garlic in a large nonstick skillet over medium-high heat until beef is browned, stirring to crumble beef. Drain well.

Place beef mixture in a 4-quart electric slow cooker. Add diced tomatoes and next 10 ingredients, stir well.

Cover and cook on HIGH 3 hours.

Stir in almonds. Serve over rice.

Makes 9 servings (serving size, 3/4 cup picadillo and 1/2 cup rice)
Source: Cooking Light Slow Cooker Cookbook