• 3 lbs ground beef
  • ½ onion, chopped
  • 2 tbs garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 cups raisins
  • 2 (8 oz.) jars green olives, drained and chopped
  • 2 (6 oz.) cans tomato paste
  • ½ cup water
  • ½ bunch cilantro
  • Jumbo jalapeño stuffed olives, sliced
  • Powdered cumin
  • 1 large can Muir Glen roasted, puréed tomatoes
  • 1/4 cup achiote seeds (Annatto)


  1. Brown the ground beef in a Dutch oven or large pot over medium-high heat until crumbly and no longer pink, about 10 minutes.
  1. Pour off any excess grease, then stir in the onion and garlic; cook for 2 minutes before adding the red pepper, green pepper, raisins, olives, tomato paste, water, and cilantro, jalapeno stuffed olives, cumin, tomatoes and achiote seeds.
  1. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and simmer 10 minutes, or until the peppers have cooked to your liking.

Be sure use very good olive oil with strong green flavor.
I like to use red, green and yellow bell peppers in tiny dice cause it looks like confetti!

Cristina Cooks with Rita Moreno

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