Picadillo Dip

• 1/2 lb. hot bulk sausage
• 1 lb. ground beef
• 1 tsp. salt
• pepper to taste
• 1 can (16 oz.) tomatoes
• 1 can Ro-Tel tomatoes
• 3 green onions, chopped
• 1 jar (2 1/2 oz.) chopped pimientos
• 1/4 to 1/2 c. almond slices
• 1 garlic clove, finely chopped
• 1 can (6 oz.) tomato paste
• 2 jalapenos, seeded and chopped
• 1/2 to 3/4 c. golden raisins
• 1/4 tsp. oregano

1. Mix meats together by hand, put into a large pan and barely cover with water.
2. Add salt and pepper.
3. Stir meat until well blended.
4. Simmer, covered, for 30 minutes.
5. Add remaining ingredients and cook 15 minutes longer.
6. Serve hot in a chafing dish with chips.
7. Freezes well.
8. It disappears so quickly that you need to double recipe.

hot bulk sausage, ground beef, salt, pepper, tomatoes, rotel tomatoes, green onions, pimientos, almond slices, garlic, tomato paste, jalapenos, golden raisins, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=376396 (may not work)