Ingredients
Scale
- 2 lbs. ground beef
- 1 white onion, chopped
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 cup diced Roma tomatoes (about 2 tomatoes)
- 8 oz. can tomato sauce
- ½ cup Manzanilla olives
- ¼ cup capers
- 1 tsp. cumin
- 1 tsp. garlic powder
- 2 bay leaves
- 1 tsp. salt
- ½ tsp. black pepper
- ¼ cup chopped parsley, plus more for garnish
Instructions
- In a large skillet over medium heat, brown the ground beef, breaking it up as it cooks. Drain any excess fat.
- Add the chopped onion and diced red bell pepper to the skillet. Cook for about 5 minutes until softened, then stir in the minced garlic for another minute.
- Transfer the beef and vegetable mix to the slow cooker. Stir in the diced tomatoes, tomato sauce, olives, and capers.
- Season with cumin, garlic powder, salt, and black pepper, mixing everything well. Place the bay leaves on top.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- After cooking, remove the bay leaves and stir in the chopped parsley.
- Serve hot, garnished with additional parsley, alongside rice.
Notes
Feel free to adjust the seasoning according to your taste preferences.
This dish can be made ahead of time and tastes even better the next day!
Serve over rice or with crusty bread for a fulfilling meal.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours low or 3-4 hours high
- Category: Entrees
- Method: Slow Cooker
- Cuisine: Cuban
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg