Slow Cooker Picadillo

A few years ago, I tried a stove top Picadillo recipe.  It was the green olives that tempted me. 

I LOVED it!  Even if the green olives would not have been in the recipe, I would have still enjoyed the meal.  Sadly, like usual for me, I misplaced the recipe.

Today, I merged two different recipes to try to recreate the Picadillo taste.  Sadly, although it was an okay taste, it wasn't the "I CRAVE THIS!" recipe I'd been hoping to locate.  I felt this needed more seasoning, to include salt as it seemed to be missing something . . . . I might also decide, should I make this again, to increase the amount of chopped olives to closer to a full cup,

I am posting what I did now so that I can compare it as I continue my search for that crave-worthy winner of a recipe.

Slow Cooker Picadillo

1 lb ground beef
26 oz crushed tomatoes
10 oz tomato sauce
1 onion, finely chopped
16 green olives, finely chopped
1 tsp olive brine
1 green pepper, finely chopped
15 oz black beans (I used some I had soaked overnight)
1 tsp garlic powder
1 1/2 tsp cumin
1 tsp black pepper
2 tsp sea salt
1 1/2 tsp dried oregano

In skillet, brown burger.  Place burger and all other ingredients in slow cooker.  Stir well.  Cook on low 6-8 hours.  Serve by itself or over brown rice.

Bean and Cheese Burritos

We needed a quick meal and I had all of the ingredients for this meal on hand.  Unfortunately, simple oftentimes means bland and boring.  This recipe fits that description.  But if you get out the sour cream and some hot sauce, you can hide that little problem.  If I need something in a pinch, I may make this again, but some chili powder, taco seasoning, cayenne and/or cumin will be added.

Bean and Cheese Burritos
~ adapted from 9x13 The Pan That Can

8 7 or 8 inch whole wheat tortillas
1 cup chopped onion
1 T cooking oil
1 16oz can refried beans
1 cup shredded cheddar cheese
1 cup shredded lettuce
1/3 cup salsa
Sour cream
Hot sauce

Preheat oven to 350.  Spray a light coating of pam in pan.

In a large skillet, cook onion in oil until tender.  Add refried beans.  Stir; cook until heated through.  Spoon approximately 1/4 cup onto each tortilla just below center and to within one inch of the edge.  Divide cheese among tortillas.  Roll up tortillas.  Place flap-side down in lightly greased pan.

Bake about ten minutes or until heated through.  Serve with lettuce and salsa.  Top with sour cream and hot sauce.