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- Spanish or Mexican Fare! Ground Meat and Tomatoes meet CLASS and DIFFERNCE with PANACHE! EASY to make, fun to eat!!
- Laura and Jay's Mom
- 4 tbsp (60 ml) olive oil
- 2 lbs (.9 kg). beef, chopped
- 2 onions, finely chopped
- 1 clove garlic, crushed
- 2 tart apples, peeled and chopped
- 1 lb (.5 kg). tomatoes, peeled and chopped
- 3 canned jalapeno chile peppers, sliced
- 1/2 cup (125 ml) raisins
- 8 pimento-stuffed green olives, cut in half
- 1 dash ground cinnamon
- 1 dash ground cloves
- salt and pepper, to taste
- 2 oz (56 grm). or more slivered almonds
- Heat olive oil in a heavy large skillet and brown the meat.
- Add the onion and garlic and brown.
- Add apples, tomatoes, chile peppers, raisins, olives and seasonings and blend.
- Simmer slowly uncovered until cooked through, about 3 minutes or so.
- Fry the almonds until golden in a little bit of oil and add to the tomato mixture.
- Cook about 5 minutes longer, then serve.
- This is great served into taco shells or wrapped in tortillas!
We like it with corn chip and some grated cheeses at tail gate parties during college football season.
Great as a layer in a Mexican Layered Salad!
Mexican Layered Salad with Picadillo:
In a pretty attractive crock casserole serving dish.
1. Layer of spicey refried beans.:2. Layer of grated jack and cheddar cheese.
3. Layer of picadillo.
4. Layer of sour cream.
5. Layer of chopped lettuce.
6. Layer of grated jack and cheddar cheese.
7. Layer of chopped black olives, chopped green onions, and diced jalapeno peppers.
Serve with corn chips and/or small warm fajaita size flour and corn totillas.
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