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Nutrition Facts
Nutrition facts per serving:
- Calories 94
- Protein(gm)6
- Carbohydrate(gm)6
- Fat, total(gm)5
- Cholesterol(mg)18
- Saturated fat(gm)2
- Monosaturated fat(gm)2
- Dietary Fiber, total(gm)1
- Sugar, total(gm)3
- Vitamin A(IU)194
- Vitamin C(mg)5
- Thiamin(mg)0
- Riboflavin(mg)0
- Niacin(mg)1
- Pyridoxine (Vit. B6)(mg)0
- Folate(µg)8
- Cobalamin (Vit. B12)(µg)0
- Sodium(mg)190
- Potassium(mg)191
- Calcium(DV %)20
- Iron(DV %)1
*Percent Daily Values are base on a 2,000 calorie diet
Picadillo Pita Wedges
Makes:
16
servings
Prep:
20 mins
Cook: 6 hrs to 8 hrs (low) or 3 to 4 hours (high)
Cook: 6 hrs to 8 hrs (low) or 3 to 4 hours (high)
Ingredients
- 1 pound ground beef
- 1/2 cup chopped onion (1 medium)
- 3 cloves garlic, minced
- 1 16 ounce jar salsa
- 1/2 cup raisins
- 1/4 cup chopped pimiento-stuffed olives
- 2 tablespoons red wine vinegar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/4 cup toasted slivered almonds
- Toasted slivered almonds
- Toasted pita wedges or bagel chips
Directions
In a large skillet, brown beef over medium heat. Drain off fat. In a 3 1/2- or 4-quart slow cooker, stir together cooked beef, the onion, garlic, salsa, raisins, olives, vinegar, cinnamon, and cumin.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir in 1/4 cup almonds. Sprinkle with additional almonds and serve as a dip with toasted pita wedges.
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