Supper needn't be a big bore when you're economizing with ground beef. This tangy Latin American dish can be served with rice or couscous, or used as a taco filling. Adapted from Like Grandma Used to Make: A Treasury of Fondly Remembered Dishes, a Reader's Digest publication. Recipe found in The Toronto Star
- 1 lb lean ground beef
- 2 garlic cloves, minced
- 1⁄2 cup tomato sauce
- 2 small tomatoes, coarsely chopped
- 1 apple, unpeeled, chopped
- 4 large green onions, sliced (white and green parts)
- 1⁄3 cup raisins
- 1⁄4 cup water
- 1⁄4 cup pimento stuffed olive, chopped
- 1 tablespoon pickled jalapeno pepper, minced
- 1 tablespoon white vinegar
- 1 teaspoon granulated sugar
- 1⁄2 teaspoon celery seed
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cumin
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄8 teaspoon ground cloves
- 3 tablespoons slivered almonds
- In large skillet on medium-high heat, stir beef with garlic until browned (about 5 minutes).
- Stir in tomato sauce, tomatoes, apple, onions, raisins, water, olives, jalapeno, vinegar, sugar, celery seeds, cinnamon, cumin, salt, pepper and cloves,turn heat to medium-low, cover and simmer 20 to 30 minutes.
- Before serving, stir in almonds or sprinkle them over top.