Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Spiced mince with olives — Latin America.
Equipment: Large frying pan or saucepan
Measures and names
Ingredients
- 600 g beef mince (ground beef)
- 1 onion
- 1 pepper, chopped
- 3 garlic cloves, crushed
- 1 tsp cumin
- 1 tsp oregano
- 1 x 400g tin chopped tomatoes
- 100 g green olives
- 1 tbsp capers
- 1 tbsp oil
- Cauliflower rice, to serve
Method
- Heat the oil in a large pan over a medium heat and cook the onion and pepper for 5 minutes, until softening.
- Add the garlic, cumin and oregano and cook for 1 minute, until fragrant.
- Turn up the heat, add the mince and fry for 6–8 minutes, breaking it up with a spoon, until well browned.
- Stir in the tomatoes, olives and capers and simmer for 15 minutes, until thick and rich.
- Taste before seasoning — the olives and capers are salty, so it rarely needs more than black pepper.
- Serve over steamed cauliflower rice.
Swaps and tips
Traditional versions add raisins; leave them out to keep the sugar low. The olives and capers give plenty of savoury depth.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 30 g | 10 g | 4 g | 25 g | 386 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
