PREPARATION:
1. Place a large frying pan or skillet over medium-high heat. After adding, let the olive oil warm up for a couple of minutes.
2. Add the minced garlic to the pan and cook until fragrant, approximately 30 seconds.
3. Add the ground beef to the pan and mash it up with a wooden spoon or spatula. Cook the beef, sometimes tossing, until it is well-browned and well-cooked, typically 5-7 minutes.
4. After the meat has finished cooking, add the thinly sliced onions to the pan and cook for an additional two to three minutes, or until they begin to soften.
5. Add salt, black pepper, cumin powder, paprika, chili powder, dried oregano, and sliced bell peppers to the skillet. The spices should be well mixed into the meat and veggies.
6. Lower the heat to medium and cook the bell peppers for a further 5-7 minutes, or until they are tender-crisp. To avoid sticking, be careful to stir periodically.
7. Taste the mixture and, if required, adjust the spice. If you desire greater heat, you may increase the chili powder or change the amount of salt and pepper.
I don’t fry pollock, but I bake it. Just brush the fish with mustard: it’s incredibly tasty
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