Heat oil in large pot over medium-high heat. Add onion, garlic, and bay leaves; saute until onion is soft, about 5 minutes. Add beef; saute until cooked, breaking up with back of fork or a whisk, about 7-10 minutes. Drain meat to remove excess oil. After drained, stir meat and onion mixture back into pan & add all remaining ingredients. Simmer until picadillo thickens, stirring occasionally, about 8 minutes. Season to taste with salt and pepper. Discard bay leaves and serve warm with Cuban-style rice and black beans or as a dip with pita wedges.
Slow Cooker Directions:
Add beef to pan and saute until cooked, breaking up with back of fork or whisk, about 7-10 minutes. Drain beef to remove excess oil and then transfer beef to slow cooker. Place all remaining ingredients into the slow cooker and cook on low heat for 6-8 hours or high heat for 3 to 4 hours. Season to taste with salt and pepper. Discard bay leaves and serve warm with Cuban-style rice and black beans or as a dip with pita wedges.
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|Serving Size: 1 Serving (299g)|
|Recipe Makes: 6|
|Calories from Fat: 300 (58%)|
|Amt Per Serving||% DV|
|Total Fat 33.4g||44 %|
|Saturated Fat 10.3g||52 %|
|Monounsaturated Fat 17.5g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 101.5mg||31 %|
|Sodium 261.8mg||9 %|
|Potassium 943.8mg||25 %|
|Total Carbohydrate 26.9g||8 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 23.4g|
|Protein 30.3g||43 %|
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Calories per serving: 521
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