2 c. diced zucchini
1/2 c. chopped green pepper
1 (8 oz.) jar mild tomato salsa
1/4 c. dark raisins
1/2 tsp. salt
1/4 tsp. ground allspice
Sour cream
1/2 lb. ground beef
1/2 c. chopped onion
1/4 c. red wine
1 tbsp. tomato paste
1/4 tsp. cinnamon
1 (15 oz.) can red kidney beans, drained
Sliced green onion
Grated cheddar cheese

Place zucchini, beef, green pepper and onion in a 2 quart saucepan. Saute over medium heat 7 to 10 minutes, stirring occasionally until vegetables are tender crisp. Stir in salsa, wine, raisins, tomato paste, salt, cinnamon and allspice. Cover and simmer 10 minutes, stirring occasionally. Stir in beans. Continue cooking 5 minutes or until heated through. Serve in bowls topped with grated cheddar cheese, sour cream and green onion, as a filling for tacos or inside a flour tortilla topped with melted cheese.