Photo: Randy Mayor; Styling: Leigh Ann Ross
Prep Time
45 Mins
4 servings (serving size: 1 1/4 cups)

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

How to Make It

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.

Ratings & Reviews

PaulMKE's Review

January 27, 2010
Have to play with it some more. Has lots of potential

ceeport's Review

February 25, 2009
I thought this was a great dish. Very flavorful and easy. My husband loved it- I served it with some rice and crusty bread.

nbalter1's Review

December 14, 2008
The best part about this recipe is the olives. We added lots of them and loved that flavor. Instead of Simply Potatoes, I diced some baked potatoes and threw them in. We couldn't decide if the beef was over or undercooked but 35 min. just doesn't seem like it results in the right beef result. Overall, this was fine but just not good enough to bother making again.