Picadillo
12 servings
Equipment
Ingredients
- 4 cups frozen soy-protein burger crumbles from two 12-oz packages
- 1 large onion chopped (1 cup)
- 1 cup raisins
- 2 teaspoons chili powder
- 1 teaspoon salt
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- ½ teaspoon pepper
- 2 cloves garlic finely chopped
- 2 medium apples peeled, chopped (2 cups)
- 2 cans 10 oz each diced tomatoes with green chiles, undrained
- ½ cup slivered almonds toasted*
Instructions
- Spray 3- to 4-quart slow cooker with cooking spray.
- In slow cooker, mix all ingredients except almonds.
- Cover; cook on Low heat setting 3 to 4 hours.
- (If slow cooker has black liner, do not cook longer than 4 hours or mixture may burn around edge.
- )
- Before serving, stir in almonds.
- *To toast almonds, bake uncovered in ungreased shallow pan in 350°F oven 6 to 10 minutes, stirring occasionally, until golden brown.
- Or cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
Notes / Tips / Wine Advice:
This Mexican version of hash is great on its own and is also terrific as a filling for tacos, enchiladas and tostadas.
Nutritional Information
Calories: 150 kcal