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Source: Campbell's Recipes
Tagged With: 8 servings (about 1 1/4 cups each)
Slow Cooked Picadillo
This classic Latin-American beef dish is a breeze to make when you use your slow-cooker.  It uses an unusual combination of ingredients, like chili powder, picante sauce, raisins and cumin, to yield a deliciously different dish.
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Serves: 8 servings (about 1 1/4 cups each)
Prep Time: 15 minutes
Cook Time: 420 minutes
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1 1/2 pounds ground beef
2 large onion, diced (about 2 cups)
Swanson® Beef Stock or 1 3/4 cups Swanson® Beef Broth
1 jar (8 ounces) Pace® Picante Sauce
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 cup raisins
1/2 cup toasted slivered almond
2 cups regular long-grain white rice, cooked according to package directions (about 6 cups)




Cook the beef and onions in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
Stir the beef mixture, broth, picante sauce, tomato paste, chili powder, cumin and raisins in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours. Top the beef mixture with the almonds. Serve with the rice.
Time-Saving: Or the recipe may be cooked on HIGH for 4 to 5 hours.





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