Beef El Torito
A recipe from Cynthia MacGregor at the Sneaky Kitchen

1 lb. cooked hamburger or equivalent amount of meatloaf or meatballs
2 tablespoons canola or other oil
1 red or green pepper, diced
2 cloves garlic, diced
1/4 cup pitted green olives (stuffed or not, cook’s choice), halved
1 tablespoon fresh dill
1/4 cup red wine
salt and pepper to taste

In a large skillet, heat the oil over medium heat. Add the green or red pepper and the garlic, cooking just till the garlic is soft but not brown. Crumble the meat into small bits and add to the skillet, stirring as it cooks till the part that had been inside is lightly browned. Add the remaining ingredients, adjusting the heat so the mixture simmers, and allow to simmer, uncovered, till most of the wine is absorbed. (This will just take a few minutes.) Keep an eye on it, and stir it a couple of times as it cooks.

Goes well with salad, French fries, mashed potatoes, home fries, corn on the cob, or most any green vegetable. Serves 2. (Can be doubled easily)