Rating: 3.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1

This Cuban dish traditionally cooks for a long time. In this twist, we offer similar tastes with a faster preparation.

Cheryl Alters Jamison and Bill Jamison
Recipe by Cooking Light October 2008

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

prep:
45 mins
total:
45 mins
Yield:
4 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large Dutch oven over high heat. Coat pan with cooking spray. Sprinkle beef with salt and black pepper. Add beef to pan; sauté 3 minutes or until browned. Remove casings from sausage. Add sausage to pan; sauté 1 minute or until browned, stirring to crumble. Stir in bell pepper, onion, celery, and garlic; sauté 2 minutes or until tender. Add potatoes, 2 tablespoons olives, and bay leaf to pan. Pour tomatoes evenly over beef mixture. Cover, reduce heat, and simmer 35 minutes or until beef is tender. Discard bay leaf. Stir in remaining 2 tablespoons olives and lime juice. Serve with lime wedges, if desired.

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Nutrition Facts

281 calories; calories from fat 23%; fat 7g; saturated fat 2.4g; mono fat 2.9g; poly fat 0.7g; protein 29.8g; carbohydrates 24.6g; fiber 4.9g; cholesterol 62mg; iron 2.6mg; sodium 684mg; calcium 52mg.
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