Ingredients
2 1/2 pounds Ground beef
1 cup onions, minced
1 cup red bell pepper, diced
1/4 cup cilantro, diced
1/4 cup green olives
1 1/2 teaspoon cumin
1/4 teaspoon garlic powder
1 l salt and pepper, to taste
1 tomato diced
1 tomato sauce 8 oz
3 garlic, minced
2 bay leaf
Preparation
Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon 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 addition 3-4 minutes. Read
Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives) [I usually add some of the brine from the jar for added flavor] then add the spices.
Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8. After it’s ready, taste for salt and add more as needed [I added a little more cumin and garlic powder at the end as well since the crock pot tends to mute the flavors of herbs and spices]. Discard the bay leaves and serve over brown rice.
