In a large skillet, heat two tablespoons of olive oil over medium heat. Add one diced onion, one chopped bell pepper, and three minced garlic cloves. Sauté for about 5-7 minutes until soft and fragrant.

Add one pound of ground beef to the skillet, breaking it apart. Cook for approximately 6-8 minutes until browned and no longer pink.

Reduce heat to medium-low and stir in one cup of tomato sauce, one cup of chopped green olives, and half a cup of raisins. Add one teaspoon of cumin, one teaspoon of oregano, and two bay leaves. Mix well.

Cover the skillet and let the mixture simmer for 25-30 minutes. Stir occasionally.

Remove the bay leaves and serve hot over white rice, alongside black beans or fried plantains.