If you like olives and crave salty foods in general, you’ll love this recipe! It was inspired by this one on Skinnytaste.com. And by “inspired by” I mean I loved her recipe, but, I’m lazy… so I wanted to make it as easy as possible while keeping all the salty goodness.
I’m including directions on how to make this on the stovetop alone or by transferring it to a slow cooker.
4 lbs lean ground beef or turkey
2 cans Badia Sofrito (I’ve found this at my local Stop and Shop and also Food Bazaar. If you’re having trouble finding it, here it is on Amazon.)
2 diced bell peppers
1 7 oz jar alcaparrado, roughly chopped by hand or in a mini food processor (Make sure you get PITTED alcaparrado. We made this mistake of getting it with pits once and it just did not work. And if you can’t find alcaparrado, you can just get green olives and capers and add to taste. It’s VERY expensive on Amazon… I’m just linking to it so you can see what you’re looking for.)
3 t ground cumin
1 14 oz can of tomato sauce
kosher salt, fresh pepper, and garlic powder to taste
Brown the meat on medium-high heat and season with salt, pepper, and garlic powder.
Drain all the liquid from pan. (I use this clip-on strainer.)
Add sofrito to the meat and cook an additional 3-4 minutes.
Add tomato sauce, chopped alcaparrado (plus brine from the jar), diced peppers, and spices, lower heat and simmer for 15-30 minutes.
Transfer the meat to slow cooker and add tomato sauce, chopped alcaparrado (plus brine from the jar), diced peppers, and spices.
Set slow cooker to LOW for 3 to 4 hours
For each of 8 servings (made with 99% lean ground turkey): 334 calories, 6.1 grams of fat, 13.4 grams of carbs (2.5 grams of fiber), 57.6 grams of protein.
Note: This post contains affiliate links… so if you use my link to buy something, I’ll make a few bucks to help me buy more cool stuff to try out and tell you about!