Spanish Beef Hash

Spanish Beef Hash 1 pound ground beef 2 cups chopped sweet yellow, red and/or 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 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. Bring to a boil. Reduce heat; simmer, uncovered, for 30-35 minutes or until potatoes are tender. Serve with rice. Freeze option: 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.