Servings: 6 1x
Ingredients
- 2 lb. lean ground beef
- 1 small onion, diced
- 1 medium red or green bell pepper, diced
- 3 garlic cloves, minced
- 1 14-ounce can tomato sauce
- ¾ teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 bay leaf
- ½ cup green olives, pitted and drained + 2 tablespoons juice from jar
- 2 tablespoons capers, drained
- ½ cup golden raisins
- ¼ teaspoon black pepper
- ⅛ to ½ teaspoon fine salt (to taste)
- Optional for serving: cooked rice or steamed cauliflower rice, chopped fresh cilantro, lime wedges, fried plantains or plantain chips, and roasted green beans
Instructions
- In a large skillet, over medium-high heat, add ground beef, bell pepper, and onions. (NOTE: I find that I don’t need to use any olive oil when I use a nonstick or enamel-coated cast iron skillet, but you may need to add 2-3 teaspoons of oil if using a skillet without a nonstick surface).
- Saute the beef and veggies, breaking them up with a spatula, until the onions start to soften and beef is browned, 6 to 8 minutes. Add the minced cloves garlic and saute for an additional 1 to 2 minutes.
- To the ground beef mixture, add in the tomato sauce, cumin, oregano, bay leaf, green olives, capers, golden raisins, and black pepper.
- Bring to a low simmer, uncovered, until the sauce thickens, 10 to 12 minutes.
- Remove the bay leaf. Taste and season with the salt. (NOTE: You may not need to add any salt, depending on preference).
- If desired, serve over cooked rice or steamed cauliflower rice with a lime wedge and garnish with chopped fresh cilantro.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
- Serving Size: 1/6th of the meat mixture
- Calories: 265
- Fat: 6 g
- (Sat Fat: 3 g)
- Sodium: 800 mg
- Carbohydrate: 19 g
- (Fiber: 3 g
- Sugar: 14 g)
- Protein: 35 g
- Cholesterol: 91 mg