Slow cooker makes this picadillo recipe more delicious than ever. It keeps the meat moist and tender, allowing you to enjoy the full flavor of the meat without getting annoyed at the toughness- no one loves tough meat. This picadillo recipe is brought to us by The Defined Dish. It has that amazing quality that makes it a versatile recipe. You can adjust the flavors in this picadillo dish based on your preferred taste. You can make it spicy if you want or you can leave it alone and just follow the instructions in this recipe.
Check out what our friends from The Defined Dish have to say about this recipe:
“One of my favorite Dallas grab-and-go lunch or dinners is the Picadillo Taco(s) at Rusty Taco! I have been dying to make Picadillo myself, but it was something I had NO CLUE how to make. I did a lot of web surfing and found that there are tons of different ways to make Picadillo and the ingredients vary based on region. I stuck to what us Texans know best, Mexican flavors, plus, that was what I am used to eating at Rusty Taco! I also used a crockpot to really let the flavors mend well and it was delicious!”
I can’t even say anything other than yes. This is one flavorful dish that will stick to your mind and heart for a long time. Savor the goodness of this flavor and you’ll surely become happy.
Ingredients
1 lb. Tyson Extra Lean Ground Beef
1 cup diced red onion
1 cup diced carrot
4 cloves of garlic, thinly sliced
1 russet potato, peeled and chopped into 1/2 inch sized cubes
1 jalapeño, seeds removed and diced
1/2 green bell pepper, diced
1/2 cup of Joe T Garcia’s Medium Salsa Picante
1 cup of water
1 tsp. McCormick chili powder
1 tsp. Morton salt
1 tsp. McCormick ground cumin
1/4 tsp. McCormick black pepper
1/4 tsp. McCormick dried oregano
Instructions
In a large skillet over medium-high heat, brown and break up meat using a wooden spoon until it is no longer pink. Make sure you break it up well so that there are no large chunks of meat. Add the browned meat and the juices from the pan to the crockpot.
Add all of the remaining ingredients in with the ground beef, stir to combine. Cover and cook on high for 4 to 6 hours, or on low for 8 to 10.
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Quick Tip: You can make a stuffed Poblano Pepper: turn oven on broil. Next, slice poblano peppers down the middle and remove seeds. Place poblano peppers on a large baking sheet and put into the oven, watching carefully. Allow them to roast for about 6-8 minutes, lightly blackening the outsides and flipping them over halfway through. Remove them from the oven. Stuff them with Picadillo as full as you can get them. Bake in oven for about 3-4 more minutes. Remove from oven and serve. Garnish with chopped cilantro, onions, or avocado.
Thanks again to The Defined Dish for this amazing recipe.
