Picadillo

• 1 1/2 lb. ground turkey or lean ground beef
• 1 Tbsp. olive oil
• 2 garlic cloves, crushed through a press
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 (14 1/2 oz.) can cut up, peeled tomatoes, undrained
• 1 (6 oz.) can tomato paste
• 1/2 c. dry sherry
• 1/2 tsp. ground cumin
• 1/2 tsp. chili powder
• 1/4 tsp. dry mustard
• 1/8 tsp. ground cinnamon
• pinch of ground cloves
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 1 Tbsp. brown sugar
• 1/2 c. raisins
• 1/2 c. coarsely-chopped pimiento-stuffed green olives
• 1/2 c. slivered almonds, toasted

1. In a 4 or 5-quart flameproof casserole, cook meat in oil over medium-high heat, stirring to break up lumps, until browned, 5 to 7 minutes.
2. (If using beef, drain off excess fat.)
3. Add garlic, onion and green pepper.
4. Cook, stirring often, until onion is tender, about 3 minutes.
5. Stir in all remaining ingredients except almonds. Heat to boiling, stirring occasionally.
6. Reduce heat to low and simmer, uncovered, 15 to 20 minutes.
7. Serve hot, garnished with almonds.

ground turkey, olive oil, garlic, onion, green bell pepper, tomatoes, tomato paste, sherry, ground cumin, chili powder, dry mustard, ground cinnamon, ground cloves, salt, pepper, brown sugar, raisins, pimiento, slivered almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227189 (may not work)