Picadillo

Latin American seasoned ground beef.  You can use this to fill tacos or serve it over rice, or . . . whatever, really.  It's sort of an exotic sloppy joe.

2 pounds ground beef, mostly-browned and drained well
2 potatoes, diced and browned slightly
1 can diced tomatoes, or about 2 cups fresh
1 onion, diced
1 bell pepper, diced
4 cloves garlic, or more
1/3 cup raisins, rehydrated slightly (pour hot water over them, or microwave with water)
1/4 cup green olives, quartered
2 teaspoons cumin
1/2 teaspoon or more chili powder (this does not need to be spicy)
1/4 teaspoon cinnamon or allspice
1/2-ish teaspoon salt

Optional:
Grated carrot, kernel corn, celery, whatever needs to be used up.

Cook the onion and pepper (carrot, celery, corn, etc.) in a small amount of oil or reserved meat drippings until the onions are clear.  Put the meat and par-cooked potatoes back in the pan.  Add the tomatoes, raisins, olives, and seasonings.  Simmer gently, covered, until the potatoes are cooked through.  Better the second day, as stewed things generally are.