I acquired a love for Cuban food on our last trip to Florida, so this recipe piqued my curiosity rather quickly and made me toss out the taco bowl idea in favor of trying this instead. Honestly, at first I thought the ingredients were kind of all over the place and wasn't quite sure if this was going to be a hit or miss, because adding raisins to a dish like this seemed like the equivalent of some people putting raisins in the potato salad (that's just a no, btw). But my adventurous side won out in the end with the final result actually all coming together amazingly well, even with the raisins tucked in there. A little sweet and a little savory for a unique and fun blend of flavors. For a vegetarian version, use black beans or lentils, or even chopped mushrooms in place of the ground sirloin. You can serve this on tortillas for a fun twist on taco night, but I paired ours over rice and hit it with a squeeze of lime for a different take on taco bowls. Best of all, this was a recipe that comes together pretty quickly, so if you're looking to hop out of a dinner rut too on those busy weeknights, I encourage you to give this one a try. It may be just what you need for more adventurous dinners on a limited time budget.
Ingredients
2 teaspoons olive oil
1 cup onion, chopped
1/2 green pepper, chopped
1 large garlic clove , minced
1 pound ground sirlion
1/4 cup water
1/4 cup pimento stuffed olives, sliced
1/4 cup raisins
3/4 teaspoon salt
1/4 teaspoon pepper
2 (3-inch) cinnamon sticks
1 (14.5 ounce) can diced tomatoes
2 tablespoons GOLDEN BLOSSOM HONEY
3 tablespoons sliced almonds
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