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Ingredients
- 2 pounds ground round
- 1/3 cup chopped dried apricots
- 1-1/2 cups chopped green bell pepper
- 1/4 cup sliced pimiento-stuffed olives
- 1 cup chopped onion
- 1 tablespoon ground cumin
- 1 cup sliced green onions
- 1 teaspoon ground cinnamon
- 4 garlic cloves, minced
- 1/2 teaspoon salt
- 1 can (14-1/2 ounces) diced tomatoes, drained
- 1/2 teaspoon dried oregano
- 1 can (8 ounces) tomato sauce
- 1/4 teaspoon ground red pepper
- 1/3 cup chopped pitted dates
- 1/4 teaspoon black pepper
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Recipe Info
Category : Crock Pot
Rating : 0
Contributor : marc
Print Recipe
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Directions
1/4 cup slivered almonds, toasted
4-1/2 cups hot cooked rice
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).
Nutritional info: 391 calories, 12.5 grams fat, 4.1 grams fiber, 482 mg sodium.
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