Easy Crock Pot Picadillo (Rich, Savory & Ready When You Are)
This easy Cuban-inspired Crock Pot Picadillo is the perfect weeknight dinner. Packed with seasoned ground beef, briny olives, and subtle spices, it slow cooks to savory perfection. Set it and forget it, and come home to a dish that’s hearty, flavorful, and ready to serve over rice, in tacos, or stuffed into peppers.
Equipment
- 1 Crock Pot Or any 4–6 qt slow cooker
- 1 Skillet For optional browning
- 1 Wooden spoon For mixing ingredients
Ingredients
- 1.5 lbs Ground beef 80/20 recommended
- 1 Onion Finely chopped
- 1 Green bell pepper Chopped
- 3 cloves Garlic Minced
- 8 oz Tomato sauce 1 small can
- 2 tbsp Tomato paste
- 0.25 cup Green olives Sliced
- 2 tbsp Raisins Optional
- 1 tsp Ground cumin
- 0.5 tsp Dried oregano
- 1 Bay leaf Whole
- Salt and pepper To taste
- 1 tbsp Oil For browning meat optional
- 1 Potato optional Diced, if you want it chunkier
Instructions
- (Optional) In a skillet over medium-high heat, brown the ground beef. Drain excess fat and transfer to Crock Pot.
- (Optional) In the same skillet, sauté onion, bell pepper, and garlic in a little oil for 3–4 minutes. Add to Crock Pot.
- Add tomato sauce, tomato paste, olives, raisins, cumin, oregano, bay leaf, salt, and pepper. Stir to combine.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- Remove bay leaf, taste, and adjust seasoning. Add a splash of vinegar or squeeze of lime if desired.
- Serve over rice, in tacos, or stuffed into peppers. Enjoy!
Notes
- Skip the olives and raisins if you prefer a simpler flavor.
- Browning the beef first creates a richer, meatier flavor.
- This dish freezes well for up to 3 months.
- Great for meal prep with rice, beans, or quinoa.