1 small, yellow, chopped
3 medium clove(s), minced
Uncooked 93% lean ground beef
White wine vinegar
2 large, hard-boiled, finely chopped
8 medium, green, pitted, chopped
¼ cup(s), golden, chopped
¼ cup(s), fresh, leaves, chopped
Canned tomato paste
2 Tbsp, reduced-sodium
½ tsp, freshly ground
Hot pepper sauce
⅛ tsp, or to taste
- Coat a large skillet with cooking spray and set over medium heat. Add the onion and garlic; cook, stirring often, until softened, about 3 minutes.
- Crumble in the beef; cook, stirring often, until lightly browned and cooked through, about 6 minutes.
- Add the vinegar; scrape up any browned bits on the skillet’s bottom. Remove the skillet from the heat and cool 5 minutes.
- Stir in the remaining ingredients. Serve at once or transfer to a large bowl, cover and refrigerate for up to 3 days. Yields about 1/2 cup per serving.