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Crockpot Picadillo

  • 1 tablespoon(s) extra-virgin olive oil
  • 2 pound  ground beef
  • 1 tablespoon(s) chili powder
  • 2 teaspoon(s) cumin seeds, crushed or coarsely chopped
  • 1 teaspoon(s) dried oregano
  • 1/2 teaspoon(s) ground cinnamon
  • 1/2 cup(s) water
  • 2 tablespoon(s) tomato paste
  • 2 tablespoon(s) apple cider vinegar
  • 2 cup(s) diced onion
  • 2 banana peppers
  • 1 can corn
  • 1/2 cup(s) pitted green olives, sliced
  • 5 clove(s) garlic, minced
  • 2 tomatoes
  • 1/4 teaspoon(s) salt, or to taste
  • Freshly ground pepper, to taste

*This tasted really good on taco shells with cheese. Also it is SPICY! So pay attention to how much chili powder you want to add.



  1. Heat oil in a large skillet over medium-high heat. Cook beef  for 5 to 6 minutes. If necessary, transfer to a colander and drain any extra fat, then return to the skillet.
  2. Add chili powder, cumin, oregano, and cinnamon; cook over medium-high heat, stirring, until fragrant, 1 to 2 minutes. Stir in water, tomato paste, and vinegar until combined.
  3. Transfer the meat mixture to a 5- to 6-quart slow cooker. Stir in onion, peppers, corn, olives, and garlic. Add tomatoes with their juice.
  4. Cover and cook on high for 4 hours or low for 7 to 8 hours. Stir the picadillo to combine and season with salt and pepper.

Original recipe found:


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