Description
This flavorful Cuban recipe is made with ground beef, tomatoes, green olives, bell peppers, cumin, and spices. It’s the perfect easy recipe for cold day!
Yield: 11servings | Serving Size: 1/2 cup
Ingredients
2 1/2lbs93% lean ground beef
1cupminced onion
1cupdiced red bell peppers
3clovesgarlic, minced
1/4cupminced cilantro
1small tomato, diced
8ozcan tomato sauce
1/4cupalcaparrado, manzanilla olives, pimientos, capers or green olives
1 1/2tspground cumin
1/4tspgarlic powder
2bay leaves
kosher salt and fresh pepper, to taste
Instructions
- Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces.
- When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.
Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives) [I usually add some of the brine from the jar for added flavor] then add the spices.
- Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8.
- After it’s ready, taste for salt and add more as needed [I added a little more cumin and garlic powder at the end as well since the crock pot tends to mute the flavors of herbs and spices].
Discard the bay leaves and serve over brown rice.
Makes about 5 3/4 cups.
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Nutrition
Serving: 1/2 cup, Calories: 207kcal, Carbohydrates: 5g, Protein: 28g, Fat: 8.5g, Saturated Fat: 3.5g, Cholesterol: 74mg, Sodium: 477mg, Fiber: 1g, Sugar: 3g
