Picadillo

Traditional Latin American dish which is so rich and flavorful we've made it twice, once for guests. Incredibly easy to make in the slow cooker (or on the stove) and also makes great leftovers. Great over rice or in tortillas. Little avocado and sour cream and you're set!

Ingredients:
2 pounds ground beef
1 large onion, chopped
1 cup raisins
2 teaspoons chili powder
1 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 cloves garlic, finely chopped
2 medium apples, peeled and chopped (Erika used Breaburn and didn't see any need to peel)
2 cans (10 ounces each) diced tomatoes and green chilies, undrained (we liked using 1 - 14 oz can of tomatoes and a small can of green chilies)
1/2 cup slivered almonds, toasted (We keep buying these and forgetting to put them in)

Instructions:
1. Cook beef and onion in skillet over medium heat, stirring occasionally, until beef is brown; drain (You can really drain a lot of the grease off of the meat which is nice)

2. Mix beef mixture and remaining ingredients except for almonds in 3 1/2 to 6 quart slow cooker.

3. Cover and cook on low heat setting 3 - 4 hours or until most of the liquid is absorbed (can stay warming for hours more...melds the flavors even better.) Stir in almonds (if you can remember to).

We meant to have some pictures, but it doesn't seem to last long in the house.

Recipe from the Betty Crocker's Slow Cooker Cookbook