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Ingredients
- Spices:
- 1 pound 90% lean ground beef
- 1/2 cup diced red bell peppers (about 1/2 pepper)
- 1/4 cup diced onions (about 1/4 onion)
- 8 ounce can tomato sauce or puree
- 2 ounces (drained weight) pitted green olives in juice halved (about 1/2 cup)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon coarsely ground black pepper
- 1/8 teaspoon cayenne
- For serving:
- cauliflower rice or spiralized vegetable noodles
- fresh chopped cilantro
Preparation
Step 1
Instructions
Heat olive oil in a large pan over medium heat. Add diced onions and red bell peppers, cooking until onions are aromatic and tender, about 5 minutes, stirring occasionally.
Add beef and cook until completely browned, about 5 minutes, breaking apart the meat to crumble it.
Add tomato sauce, 2 tablespoons of olive juice (liquid from the can of olives), and all spices. Stir together until well-mixed. Lastly, stir in olives.
Simmer until the stew has thickened to desired consistency, 5 to 10 minutes, stirring frequently. Reduce the heat as needed to maintain a simmer.
Add salt and pepper to taste, if desired.
Serve with rice and top with freshly chopped cilantro.