Prep Time: 10 minutes
Cook Time: 15 minutes
4 Servings
This makes a terrific empanada filling.
2 T olive oil
1 small onion, chopped
1/2 small red bell pepper, finely chopped
8 large pimiento-stuffed olives, coarsely chopped
3 cloves garlic, finely chopped
1 lb ground sirloin
2 T tomato paste
1 C frozen peas and carrots
1 T chopped cilantro
Salt and pepper
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1. In a medium skillet, heat the olive oil over medium-high heat until hot but not smoking. Add the onion, bell pepper, olives and garlic and cook until the vegetables are tender, about 5 minutes. Crumble in the ground beef, using a wooden spoon to break up any large clumps. Increase the heat and cook until the liquid is reduced.
2. Stir the tomato paste into the meat mixture and simmer over medium-low heat, stirring for 2 minutes. Stir in 2 to 3 T water to loosen the sauce. Stir in the peas and carrots, cover and cook until just cooked through, 4 minutes. Stir in the cilantro, season with salt and pepper.
