Tex-Mex Picadillo

 

Ingredients

 


  • 500 g lean ground beef

  • 2 cloves garlic, minced

  • 540 ml can stewed tomatoes, undrained and cut up

  • 1 medium-size apple, unpeeled and chopped

  • 4 large green onions with tops, finely sliced

  • 1/3 cup raisins

  • 1/4 cup water

  • 2 tbsp chopped pimento-stuffed green olives

  • 1 tbsp minced pickled jalapeño

  • 1 tbsp vinegar

  • 1 tsp sugar

  • 1/2 tsp celery seeds

  • 1/2 tsp each ground cinnamon and ground cumin

  • 1/4 tsp each salt and black pepper

  • 1/8 tsp ground cloves


Method

 


  • 1. In skillet, cook ground beef and garlic over moderately high heat until meat is browned. Drain off fat.

  • 2. Stir in tomatoes, apple, green onions, raisins, water, olives, jalapeño pepper, vinegar, sugar, celery seeds, cinnamon, cumin, salt, black pepper and cloves.

  • 3. Bring to boil. Lower heat and simmer, covered, 20 minutes. Serve over hot cooked rice.


Serves 4