- Level: Easy
- Total: 40 min
- Prep: 5 min
- Cook: 35 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 610
- Total Fat
- 35 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 79 milligrams
- Sodium
- 891 milligrams
- Carbohydrates
- 52 grams
- Dietary Fiber
- 4 grams
- Protein
- 24 grams
Ingredients
2 tablespoons vegetable oil
1 large onion, finely chopped
1 large red bell pepper, finely chopped
4 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
14 1/2-ounce can diced tomatoes with green chiles
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1 pound ground beef chuck
1/2 cup golden raisins
1/2 cup chopped pimento-stuffed olives
1 piece refrigerated pie dough (half of a 14-ounce package)
Directions
- Preheat the oven to 425 degrees F. Heat the vegetable oil in a 10-inch ovenproof skillet over medium-high heat. Add the onion, bell pepper, garlic and a generous pinch each of salt and pepper. Cook, stirring occasionally, until the vegetables are lightly browned and just tender, about 6 minutes. Add the tomatoes, cumin and cinnamon and cook, stirring occasionally, until thickened, about 5 minutes.
- Push the vegetables to one side of the skillet and add the beef to the other side; season the beef with salt and pepper. Increase the heat to high and cook, stirring the ingredients together, until the beef is no longer pink, about 3 minutes. Stir in the raisins and olives and remove from the heat.
- Unroll the pie crust and center it over the filling; press the edge against the inside of the skillet using a fork. Transfer to the oven and bake until the crust is golden brown, 15 to 20 minutes.
