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A classic Cuban recipe for ground beef that is typically eaten over white rice. It’s delicious with fried ripe plantains.


1 tablespoon olive oil

1 clove garlic, minced, or more to taste

1 small onion, chopped

½ green bell pepper, chopped

1 pound lean ground beef

6 large pitted green olives, quartered

½ cup raisins

1 tablespoon capers (optional)

1 (8 ounce) can diced tomatoes

2 (1.41 ounce) packages sazon seasoning (such as Goya)

1 tablespoon ground cumin

1 teaspoon white sugar

Salt to taste


Heat olive oil in a skillet over medium heat. Cook and stir garlic, onion and green bell pepper in the hot oil until softened, five to seven minutes.

Crumble ground beef into the skillet; cook and stir until browned completely, seven to 10 minutes.

Stir olives, raisins, capers, tomatoes, sazon seasoning, cumin, sugar and salt through the ground beef mixture.

Cover the skillet, reduce heat to low, and cook until the mixture is heated through, five to 10 minutes.

Recipe adapted by Vanessa Gray-Douglas. Original recipe by Amalloch on