Picadillo

Here's what we had for dinner tonight. I took pictures, but I wouldn't judge the taste on how it looks, or even the ingredient list. This is a different recipe but so tasty.

Picadillo

1 lb ground beef
1 sm onion, chopped
1 clove garlic, minced
1 can (14 1/2 oz) diced tomatoes, undrained
1/4 c golden raisins
1 tbs chili powder
1 tbs cider vinegar
1/2 tsp ground cumin
1/2 tsp dried oregano leaves
1/2 tsp ground cinnamon
1/4 tsp red pepper flakes
1 tsp salt
1/4 c slivered almonds (optional)

1. Cook ground beef, onion, and garlic in large nonstick skillet over medium heat until beef is no longer pink; drain. Place mixture into slow cooker.

2. Add tomatoes, raisins, chili powder, vinegar, cumin, oregano, cinnamon, and pepper flakes to slow cooker. Cover; cook on low 6-7 hours. Stir in salt. Garnish with almonds, if desired.

4 servings

*Notes*
The recipe doesn't give ideas on how to serve this; we like it in corn tortillas with cheese and sour cream. If you make this and have other ideas, let me know. I'm sure it would be good over rice too. I have occasionally added the salt by accident before letting it cook. I haven't noticed a difference either way. I haven't ever used the almonds. I think the raisins are nearly the best part. They plump up during cooking and add just a little sweet to cut the spice, not that it's terribly spicy though. I have used regular raisins instead of golden and they were fine. I prefer the golden raisins though.