Picadillo From A Crock Pot

• 2 lbs lean ground beef
• 1 1/2 cups chopped green bell peppers
• 1 cup chopped yellow onion
• 1 cup sliced scallion
• 4 garlic cloves, minced
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1 (8 ounce) can tomato sauce
• 1/3 cup chopped pitted dates
• 1/3 cup chopped dried apricot
• 1/4 cup sliced pimento stuffed olive (optional)
• 1 tablespoon cumin
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne
• 1/4 teaspoon black pepper
• 1/4 cup slivered almonds, toasted (optional)

1. In a large nonstick skillet, or skillet sprayed with nonstick spray, begin to brown beef, stirring and breaking up with a wooden spoon.
2. As meat begins to brown, add bell pepper through garlic. Continue to cook until meat is well browned and vegetables soften.
3. Drain off fat and place meat in a 4-quart crock pot.
4. Add tomatoes through black pepper and stir well.
5. Cover, set crock pot on "high" and cook 3 hours.
6. If desired, stir in almonds.

lean ground beef, green bell peppers, yellow onion, scallion, garlic, tomatoes, tomato sauce, dates, apricot, olive, cumin, cinnamon, salt, oregano, cayenne, black pepper, slivered almonds

Taken from www.food.com/recipe/picadillo-from-a-crock-pot-184468 (may not work)