Picadillo the Editors of Publications International, Ltd.
Makes 4 servings
|1||pound ground beef|
|1||small onion, chopped|
|1||clove garlic, minced|
|1||can (14-12 ounces) diced tomatoes, undrained|
|1/4||cup golden raisins|
|1||tablespoon chili powder|
|1||tablespoon cider vinegar|
|1/2||teaspoon ground cumin|
|1/2||teaspoon dried oregano leaves|
|1/2||teaspoon ground cinnamon|
|1/4||teaspoon red pepper flakes|
|1/4||cup slivered almonds (optional)|
- Cook ground beef, onion and garlic in large nonstick skillet over medium heat stirring to separate until beef is no longer pink; drain fat. Place mixture into slow cooker.
- Add tomatoes, raisins, chili powder, vinegar, cumin, oregano, cinnamon and pepper flakes to slow cooker. Cover; cook on LOW 6 to 7 hours. Stir in salt. Garnish with almonds, if desired.
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