You will need
2 tablespoons olive oil
1 large yellow onion, finely chopped
½ cup red bell peppers, diced
4 cloves garlic, minced
2 bay leaves
1 pound lean ground beef
8 ounces low-sodium canned diced tomatoes with juice
¹/ cup low-sodium tomato paste
¹/ cup chopped pimento stuffed Spanish olives with 1 tablespoon brine from jar
¹/ cup raisins
2 teaspoons dried oregano
2 teaspoons ground cumin
¼ teaspoon cayenne pepper (optional)
Salt and freshly ground black pepper
What to do
- In a large skillet over medium-high heat, heat oil. Add onion, peppers, garlic, and bay leaves and sauté until onion is soft, stirring frequently, about 4 minutes.
- Add ground beef to skillet and cook until browned. Once the meat is browned, remove from heat and remove excess fat with a large spoon.
- Add the tomatoes, tomato paste, pimento stuffed Spanish olives, raisins, dried oregano, cumin and cayenne pepper. Simmer over low heat for another 8 minutes, stirring occasionally. Season with salt and pepper.
- Serve warm.