A flavorful, Cuban dish that satisfies all palettes. Using a crock pot makes this dish easy to make and healthy. Recipe inspired by SkinnyTaste.
- 1 1/2 lbs lean ground beef (the original recipe calls for 2 1/2 lbs, but I like the dish saucier.)
- 1 cup minced onion
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1/4 cup chopped cilantro (the more you cut herbs, the less flavor they retain)
- 1 small tomato, diced
- 1 jalapeno pepper, diced (optional – if you’d like to add a kick)
- 8 oz can tomato sauce
- 1/4 cup alcaparrado (manzanilla olives, pimientos, capers) or green olives
- 1 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 2 bay leaves
- Brown rice (to serve over – prepare rice according to instructions on the package)
- Red pepper flakes / hot sauce for serving (optional – if you enjoy a little extra spice)
- Cheese for serving (optional – if you’re a cheese lover like me)
- Brown meat in a large deep skillet on medium-high heat; season generously with salt and a little pepper. Use a spatula 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 additional 3-4 minutes.
- Transfer the meat to the slow cooker, then add tomato, cilantro, jalapeno (optional), tomato sauce, 1 1/4 cups water, alcaparrado (or olives), and spices. Mix ingredients until evenly distributed.
- Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8.
- After it’s ready, taste for spices and add more as needed. (The crock pot has a tendency to mute spices so I always end up adding a little more of each.)
- Discard the bay leaves and serve over brown rice.
- Add cheese and / or hot sauce to your individual dish (optional).