Spanish Beef Hash

• 1 pound ground beef
• 2 cups chopped sweet yellow, red
• green peppers
• 1 small onion, chopped
• 3 garlic cloves, minced
• 2 small potatoes, peeled and cut into 3/4-inch cubes
• 2 medium tomatoes, chopped
• 1 can (8 ounces) tomato sauce
• 2/3 cup chopped pitted green olives
• 1/2 cup sliced fresh mushrooms
• 1/2 cup dry red wine or beef broth
• 1 tablespoon Louisiana-style hot sauce
• 1 tablespoon Worcestershire sauce
• 1-1/2 teaspoons reduced-sodium soy sauce
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon Cajun seasoning
• Hot cooked rice

1. In a Dutch oven, cook the beef, peppers, onion and garlic over medium heat until meat is no longer pink; drain. Add the potatoes, tomatoes, tomato sauce, olives, mushrooms, red wine and seasonings.
2. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until potatoes are tender. Serve with rice.
3. Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

ground beef, sweet yellow, green peppers, onion, garlic, potatoes, tomatoes, tomato sauce, green olives, mushrooms, red wine, hot sauce, worcestershire sauce, soy sauce, pepper, salt, oregano, cajun seasoning, rice

Taken from www.tasteofhome.com/recipes/spanish-beef-hash/ (may not work)