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.
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
- 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.
- 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.
- 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