Ingredients Jump to Instructions ↓

  1. eggs

  2. 1 pound(s) extra-lean ground beef

  3. 2 teaspoon(s) extra-virgin olive oil

  4. 1 large onion , chopped

  5. 1/2 cup(s) Green Bell Pepper , Chopped

  6. 1/2 cup(s) Red Bell Pepper , Chopped

  7. 2 teaspoon(s) garlic , minced

  8. 1 1/2 teaspoon(s) ground cumin

  9. 2 small Serrano peppers , minced (seeds removed if desired) 1/2 cup(s) dark raisins , plumped in water to cover for 5 minutes. Drain before adding 1/2 cup(s) pitted green olives , chopped 2 teaspoon(s) bottled capers

  10. 1 can(s) can of crushed tomatoes with juice , large 1 teaspoon(s) Sea Salt , Freshly ground 1/3333333333333 cup(s) dry red wine

  11. 1/2 cup(s) Sharp Cheddar Cheese , shredded 3 tablespoon(s) Sour Cream

  12. 1 teaspoon(s) Lime juice

Instructions Jump to Ingredients ↑

  1. Cook meat in a large nonstick skillet over medium-high heat, crumbling it with a wooden spoon, until no longer pink, about 5 minutes. Transfer to a colander; drain off fat.

  2. Add oil to the skillet. Add onion, green and red bell peppers, serrano peppers, capers and garlic; cook over medium heat, stirring often, until softened, 2 to 3 minutes. Stir in cumin and canned tomatoes. Cook, stirring, until fragrant, about 5 minutes. Add raisins, olives wine, lime juice and the browned meat; stir to blend. Reduce heat to low, cover and simmer, stirring occasionally, for 10 minutes. Season with salt. Garnish with the shredded sharp cheddar cheese and sour cream, if desired. Serve over hot steamed rice.


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