1 pound ground beef
1 onion, chopped
3 cloves garlic, minced
1 can (14 ounces) tomatoes
2 potatoes, peeled and diced
1 carrot, minced
2 teaspoons raisins, chopped
1 jalapeno pepper, seeded and minced, or 1 tablespoon chopped pickled jalapeno
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon cumin
1/4 teaspoon allspice
In nonstick skillet, cook beef, onions and garlic over medium heat, breaking up beef with the back of spoon, for 10 minutes or until beef is no longer pink. Drain fat.
Stir in tomatoes, potatoes, carrot, raisins, jalapeno pepper, chili powder, oregano, cumin and allspice. Bring to boil. Reduce heat, cover and cook, stirring occasionally, for about 15 minutes or until potatoes are tender.
Uncover, cook for a few minutes longer or until liquid evaporates.
Yield: 6 servings
Per serving: 226 Calories, 11 g Total Fat, 4 g Saturated Fat, 42 mg Cholesterol, 195 mg Sodium, 602 mg Potassium, 14 g Carbohydrates, 16 g Protein
Source: Reprinted with permission from Bristol-Myers Squibb Company