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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Supper needn't be a big bore when you're economizing with ground beef. This tangy Latin American dish can be served with rice or couscous, or used as a taco filling. Adapted from Like Grandma Used to Make: A Treasury of Fondly Remembered Dishes, a Reader's Digest publication. Recipe found in The Toronto Star Ingredients:
1 lb lean ground beef |
2 garlic cloves, minced |
1/2 cup tomato sauce |
2 small tomatoes, coarsely chopped |
1 apple, unpeeled, chopped |
4 large green onions, sliced (white and green parts) |
1/3 cup raisins |
1/4 cup water |
1/4 cup pimento stuffed olive, chopped |
1 tablespoon pickled jalapeno pepper, minced |
1 tablespoon white vinegar |
1 teaspoon granulated sugar |
1/2 teaspoon celery seed |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground cumin |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon ground cloves |
3 tablespoons slivered almonds |
Directions:
1. In large skillet on medium-high heat, stir beef with garlic until browned (about 5 minutes).
2. Stir in tomato sauce, tomatoes, apple, onions, raisins, water, olives, jalapeno, vinegar, sugar, celery seeds, cinnamon, cumin, salt, pepper and cloves,turn heat to medium-low, cover and simmer 20 to 30 minutes.
3. Before serving, stir in almonds or sprinkle them over top.
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