Ingredients for Algerian Beef
- Lean Ground Beef
- Onions
- 1/2 green bell pepper, chopped
- Garlic Cloves
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can hominy, drained
- 1 teaspoon salt
- Dried Basil
- Ground Black Pepper
- 1/2 teaspoon sugar
- Dried Oregano
- 1/4 teaspoon red pepper flakes (or more, to taste)
- Up to 2 cups water or beef broth
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How to Make Algerian Beef
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 pound of ground beef, 1/2 medium onion (chopped), 1/2 green bell pepper (chopped), and 2 cloves garlic (minced). Cook, breaking up the beef with a spoon, until the vegetables are tender and the beef is browned, about 6-8 minutes.
- Drain off any excess grease.
- Stir in 1 (15-ounce) can of kidney beans (drained and rinsed), 1 (15-ounce) can of hominy (drained), 1 teaspoon salt, 1 teaspoon dried basil, 1/2 teaspoon black pepper, 1/2 teaspoon sugar, 1/2 teaspoon dried oregano, and 1/4 teaspoon red pepper flakes (or more, to taste).
- For a soup-like consistency, similar to Mexican pozole, gradually add up to 2 cups of water or beef broth, until you reach your desired consistency.
- Bring to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes, allowing the flavors to meld.
- Serve warm over 1 1/2 cups cooked rice or your favorite pasta. Garnish with fresh cilantro or parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
15g
Fat
16g
Carbs
5g
