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Categories:
olive oil onion green pepper garlic cumin seeds lean ground beef salt oregano chili powder ground cinnamon tomatoes pimiento raisins capers quinoa fresh ground pepper lime wedges
Viewed: 32 - Published at: 3 years agoIngredients
- 1 tbsp olive oil
- 1 large onion, diced
- 1 green pepper, seeded and diced
- 2 tsp minced garlic
- 1 tsp cumin seeds
- 1 lb lean ground beef
- 1/2 tsp salt
- 1 tsp dried oregano
- 1/2 tsp chili powder
- 1/8 tsp ground cinnamon
- 1 can (28oz) diced tomatoes with green chiles, with liquid
- 1/3 cup pimiento-stuffed olives, cut into thirds, crosswise
- 1/4 cup raisins
- 2 tbsp drained capers
- 3 cups cooked Quinoa
- fresh ground pepper to taste
- serve with lime wedges
Method
- Heat oil over high heat in large, deep sikllet. Add onion and green pepper and cook, stirring freqently, until onion is translucent, about 3 minutes. Stir in garlic and cumin seeds and cook 1 minute more. Add beef and salt. Break up meat into bits. Continue cooking until beef is brown and crumbly, 3 to 4 minutes. Pour off any rendered fat.
- Stir in oregano, chili powder, cinnamon, tomatoes, olives, raisins and capers. Bring to a boil. Reduce heat, cover and simmer until flavors have mingled, about 15 min.
- To finish, stir in quinoa and adjust seasonings, adding pepper to taste. Cook until hot, about 1 minute. Accompany with lime wedges.
- Can sub ground turkey, pork or meatloaf mix. Can use hullless barley or brown rice instead of quinoa.
