Picadillo Puerto Viallrta(Mexican Hash)

• 4 Tbsp. olive oil
• 2 lb. chopped lean beef
• 2 onions, finely chopped
• 1 clove garlic, chopped
• 2 apples, peeled, cored and chopped
• 1 lb. (about 3 medium) tomatoes, peeled, seeded and chopped
• 3 canned jalapeno chilies, seeded and sliced
• 1/2 c. raisins
• 1/4 c. pimento stuffed olives, cut in half
• 1/8 tsp. cinnamon
• 1/8 tsp. cloves
• salt
• freshly ground pepper
• 1/4 c. slivered almonds

1. Heat the oil, in a large, heavy skillet, and brown the meat, then add the onions and garlic.
2. When brown, add all the other ingredients, except the almonds, and season to taste with salt and pepper.
3. Simmer gently, uncovered, until cooked or about 20 minutes.

olive oil, lean beef, onions, clove garlic, apples, tomatoes, jalapeno chilies, raisins, pimento stuffed olives, cinnamon, cloves, salt, freshly ground pepper, slivered almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=897371 (may not work)