Cuban-style beef casserole
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | + 1 tsp olive oil |
| 1 | cup | Chopped onions |
| ½ | cup | Chopped bell pepper |
| 2 | eaches | Garlic cloves,finely chopped |
| 15 | ounces | Extra-lean ground beef |
| 1½ | cup | Chopped canned tomatoes with |
| Juice | ||
| ½ | cup | Low-sodium beef broth |
| 2 | tablespoons | Raisins |
| 2 | teaspoons | Seeded finely chopped |
| Jalapeno pepper | ||
| Grated zest of 1 orange or | ||
| Lemon | ||
| ⅛ | teaspoon | Ground cloves |
| ⅛ | teaspoon | Cinnamon |
| ⅛ | teaspoon | Ground nutmeg |
| 1 | tablespoon | Chopped capers |
| 4 | cups | Cooked rice |
Directions
Preheat oven to 400 degrees. In an ovenproof 2½ quart casserole, heat olive oil over med-high heat. Add onions, bell pepper and garlic; saute, stirring frequently, until onion is golden, about 12-15 minutes. Add ground beef; saute, stirring, until it just loses its red color, about 1-2 minutes. Add tomatoes, broth, raisins, jalapeno pepper, zest, cloves, cinnamon and nutmeg. Raise heat to high and bring to a boil. Place casserole in preheated oven for 15 minutes. Stir in capers; retirn to oven for 5-10 minutes, until mixture thickens; add a few tablespoons of water if mixture appears too dry. Serve over rice.
Posted by ML@AAA {MBBS: ARIEL} to the GT network RECIPES echo Submitted By ROBERT MILES On 08-13-95