Mexican Picadillo

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Servings: 4 to 6
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Heat 1 tbsp canola oil in a large skillet over medium-high heat. Add 1 lb lean ground beef, 1 cup chopped onion, 1 clove minced garlic, 2 tsp chili powder,1 tbsp ground cumin, 1/2 tsp kosher salt and 1/4 tsp each cayenne and black pepper; cook, crumbling meat, until just browned.
Add 1 diced bell pepper, 1 diced tomato and 1 cup tomato sauce. Simmer until thickened, about 15 minutes.
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