Go Back
Ground Beef Picadillo
Andre Lewis

Ground Beef Picadillo

Potatoes, olives and raisins make two pounds of beef feel like a complete dinner instead of a topping. The raisins soften into the tomato sauce and provide little sweet breaks against the briny olives. Cut the potatoes small and even or the meat waits on hard centers.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 6 hours
Total Time 6 hours 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs 90-percent lean ground beef
  • 1 cup diced yellow onion
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 28 oz canned crushed tomatoes
  • 1 1/2 lbs Yukon Gold potatoes cut into 1/2-inch cubes
  • 1/2 cup chopped pimiento-stuffed green olives
  • 1/3 cup raisins
  • 1 1/2 tsp kosher salt

Method
 

  1. Brown the beef, onion and bell pepper in a skillet for 10 minutes until the beef reaches 160°F, then drain the fat.
  2. Stir in the garlic, cumin and oregano for 30 seconds.
  3. Transfer to a 6-quart crockpot and add the tomatoes, potatoes, olives, raisins and salt.
  4. Cover and cook on low for 5 to 6 hours until the potato cubes are tender and the sauce clings to the meat.
  5. Stir gently from the bottom and rest uncovered for 10 minutes before serving.