4
Servings
Prep Time
30 Min
Cook Time
15 Min
  • 3 tablespoons bacon drippings
  • 1 large potato, peeled and coarsely chopped
  • 1 pound ground beef
  • 1 cup chopped ham
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 1 tablespoon chopped garlic
  • 1/4 cup currants or raisins
  • 1/4 cup pimiento-stuffed green olives, cut in half
  • 2 MAGGI Beef Flavor Bouillon Cubes, crumbled
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  • 2 tablespoons tomato sauce
  • 1 teaspoon ground cumin
  • 1/4 teaspoon dried oregano, crushed
  • 1/2 teaspoon white vinegar
  • Hot, cooked rice
  • 4 sunny-side-up eggs (optional)
Step 1
<b>HEAT</b> bacon drippings in large skillet over medium-high heat. Add potato; cook, stirring occasionally, for 5 to 6 minutes or until browned. Remove from skillet; set aside. <br><br><b>COOK</b> beef in skillet over medium-high heat, stirring occasionally, until no longer pink; drain. Stir in ham, onion, bell pepper and garlic; cook, stirring occasionally, for 8 minutes or until onion is tender. Stir in potato, currants, olives, bouillon, tomato sauce, cumin, oregano and vinegar. <br><br><b>SERVE</b> over rice. Top with egg.

Nutrition Information

640.18 Kcal

  • protein

    30.69 Grams

  • carbohydrates

    50.78 Grams

  • sodium

    1196.08 Milligrams

  • fat

    34.15 Grams

  • saturedfat

    13.02 Grams

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