| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Beef, Seattle tim |
6 |
Servings |
INGREDIENTS
|
|
Vegetable cooking spray |
| 1 |
c |
Onion, finely chopped |
| 1 |
|
Clove garlic, minced |
| 1 |
md |
Red or green bell pepper, coarsely chopped |
| 1 1/2 |
lb |
Lean ground beef |
| 1/2 |
ts |
Cumin seed |
| 1/2 |
ts |
Ground cumin |
| 1 |
ts |
Dried oregano, crushed |
| 1/4 |
ts |
Cayenne |
| 3 |
tb |
Tomato paste |
| 1 1/4 |
c |
Beef broth |
| 1/3 |
c |
Raisins |
| 1/3 |
c |
Pimento-stuffed green olives, coarsely chopped |
| 1/2 |
sm |
Butternut squash, skinned, cut in 1/2" |
|
|
Freshly ground black pepper, to taste |
| 3 |
c |
Hot cooked rice |
INSTRUCTIONS
1. Spray a large (10- to 12-inch) nonstick skillet with vegetable cooking
spray and place over medium heat. Put the onion, garlic and bell pepper
into the pan and cook, covered, 10 minutes. Add a tablespoon of water if
necessary to keep the vegetables from sticking.
2. Put the ground beef into the pan, breaking up with a spatula. Cook until
no longer pink. Drain off the fat. Add the cumin seeds, ground cumin,
oregano, cayenne, tomato paste, broth raisins, green olives, squash and
pepper. Cover the pan and simmer 10 minutes, or until the squash is just
tender.
3. Spoon over the hot cooked rice and serve.
(Note: no source was named.)
Recipe by: Seattle times 4/16/97 Posted to MC-Recipe Digest V1 #581 by
Rooby <MsRooby@sprintmail.com> on Apr 20, 1997
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