Algerian Beef

• 1 lb lean ground beef
• 1 1/2 cups onions, chopped
• 1 cup green bell pepper, chopped
• 3 garlic cloves, crushed
• 8 ounces kidney beans
• 8 ounces hominy
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon sugar
• 1/4 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 2 cups water

1. In a large skillet over medium heat, saute ground beef, onion, green bell pepper and garlic until vegetables are tender and beef is browned, about 6 minutes; drain.
2. Stir in kidney beans, hominy, salt, basil, pepper, sugar, oregano and red pepper flakes.
3. For a soup consistency, similar to Mexican Pozole, add up to 2 cups water* until desired consistency is reached.
4. Simmer, uncovered, for 10 minutes. Serve warm over rice or pasta.
5. *NOTE:Without adding the water, meat mixture can be used as an empanada filling.

lean ground beef, onions, green bell pepper, garlic, kidney beans, hominy, salt, basil, ground black pepper, sugar, oregano, red pepper, water

Taken from www.food.com/recipe/algerian-beef-246273 (may not work)