2 pounds ground beef
¼ cup olive oil, divided
1 cup diced Oso Sweet onions
1 green pepper, diced
1 tablespoon chopped garlic
1 can (15 ounces) tomato sauce
2 teaspoons ground cumin
2 teaspoons dried oregano
½ cup raisins
½ cup chopped pimento-stuffed green olives
2 tablespoons red wine vinegar
Salt and fresh ground black pepper to taste
In large skillet, brown beef in 2 tablespoons olive oil over high heat; drain and reserve.
In same skillet, lightly brown onion, pepper, and garlic in remaining oil.
Add tomato sauce, cumin, and oregano; bring to boil.
Reduce heat and simmer 20 minutes, stirring occasionally, until mixture has thickened.
20 minutes
Stir in beef, raisins, olives and season to taste with salt and pepper.
Bring back to boil, simmer 10 minutes, and serve over steamed rice with sautéed sliced ripe plantains and black beans.
10 minutes
- •Make a double batch and freeze half for up to three months. Defrost in microwave oven.
- •Use Texmati rice, a hybrid of American long-grain rice with Indian basmati, for perfect, fluffy results.