Picadillio (Mexican Meat Course)

• 4 Tbsp. olive oil
• 2 lb. chopped lean beef
• 2 onions, finely chopped
• 1 clove garlic, crushed
• 2 apples, peeled, cored and chopped
• 1 lb. tomatoes, peeled, seeded and chopped
• 3 canned jalapeno chiles, sliced
• 1/2 c. raisins
• 1 oz. pimento-stuffed green olives, cut up
• 1/2 pinch each: ground cinnamon, cloves or thyme and oregano
• 1 small can pineapple chunks
• 1 oz. slivered almonds
• salt and pepper
• sherry

1. Heat olive oil in a large, heavy skillet and brown meat.
2. Add onions and garlic and brown.
3. Add apples, tomatoes, chiles, raisins, olives, cloves, cinnamon, salt and pepper.
4. Simmer gently, uncovered, until cooked, about 20 minutes.
5. Add pineapple. Fry almonds until golden and add.
6. Cook a few minutes longer. Serves 6.

olive oil, lean beef, onions, clove garlic, apples, tomatoes, jalapeno chiles, raisins, green olives, ground cinnamon, pineapple, almonds, salt, sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=171662 (may not work)