Description
This Latin American dish is an easy and inexpensive weeknight meal. Ground beef is sautéed with tomatoes, onions, olives and red peppers, and served over rice or quinoa.
Ingredients
Scale
1 tbsp (15 mL) olive oil
1 lb. (500 g) lean ground beef
1 red pepper, diced
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp (15 mL) tomato paste
2 tsp (10 mL) ground cumin
1 can (398 mL/14 oz) diced tomatoes
1/2 cup (125 mL) sliced green olives
Salt & fresh ground black pepper, to taste
Optional garnish: chopped fresh cilantro
Instructions
- In a large skillet over medium-high heat, add olive oil. Add ground beef and cook, breaking up large chunks, until browned and cooked through; about 6-8 minutes.
- Add red pepper and onion; cook 5-7 minutes, stirring often, until onion starts to soften. Add garlic, tomato paste and cumin. Stir to combine and heated through, about 1 minute.
- Stir in diced tomatoes and green olives. Cover and reduce heat to medium-low. Simmer for 10 minutes until thickened.
- Season with salt and pepper to taste and serve hot over rice or quinoa. Sprinkle with cilantro, if using.
Notes
- Add 1/2 cup (125 mL) of raisins with the pepper and onion.
- Add 2 tbsp (30 mL) of capers with the olives.
- If you are looking to increase the spice level of this dish add 1 tsp (5 mL) of hot red pepper flakes and ½ tsp (2.5 mL) of smoked chipotle chili powder in with the garlic and cumin.
- Use this as a filling in empanadas.
- To reduce sodium, use ¼ cup of sliced olives.
- If you are not a fan of olives try finely dicing them before adding. They do add flavour that is unique and authentic to this dish.
Nutrition
- Serving Size: 1.25 Cups
- Calories: 331
- Sugar: 5.1 g
- Sodium: 466 mg
- Fat: 21.9 g
- Carbohydrates: 9.7 g
- Fiber: 2.4 g
- Protein: 24.1 g
- Cholesterol: 68 mg
Keywords: Dinner, Lunch, Gluten-friendly, Quick Meals