MEXICAN PICADILLO IN CROCK POT

Step 1

Heat 2-3 tbsp olive oil in a small pan. Put the minced garlic cloves & Jalapeno chili, fry until slightly brown. Add cumin seeds and continue frying another 20-30 seconds.

Step 2

Spray the insert of your slow-cooker with coking spray. Add olive oil, ground beef, crushed tomatoes, red kidney beans/black beans, Mexican spice mix, red chili flakes, lime juice & salt.

Step 3

Set "high", cover and cook 5 hours.

Step 4

Uncover the slow-cooker, add olives and peas. Adjust the seasonings with salt. Set " low" & cook another 20 minutes.

Step 5

Garnish with fresh cilantro leaves.

Step 6

Transfer to a serving dish and serve immediately.