Slow-Cooker Picadillo



2 lb Lean ground beef
2 Onions, chopped
2 Cloves garlic, minced
1 Can (5-1/2 oz) tomato paste
1 cup Water
2 tbsp Worcestershire sauce
2 tbsp Red wine vinegar
1 tbsp Finely chopped fresh or pickled jalapeņo pepper
2 tsp Dried oregano
1/2 tsp Salt
1/4 tsp Pepper
1/2 cup Sliced pimiento-stuffed green olives
1 Sweet green pepper, chopped

1. In large nonstick skillet, cook beef over medium-high heat, breaking up with spoon, for 5 minutes or until no longer pink. Drain off fat. Transfer to slow-cooker.
2. Add onions, garlic, tomato paste, water, Worcestershire sauce, vinegar, jalapeņo pepper, oregano, salt and pepper to slow-cooker. Cover and cook on Low for 6 to 8 hours or until thickened.
3. Increase heat to High. Add olives and green pepper; cook, covered, for 15 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 2 days or freeze for up to 2 weeks.)

6 servings

Canadian Living.com Preparation