Texas Style Pecan Picadillo
Serves: 8 servings
  • 2 lbs extra lean ground sirloin
  • 2 (8-ounce) packages presliced cremini mushrooms, finely chopped
  • 2 T olive oil
  • 6 cloves garlic, peeled and minced
  • 1 green bell pepper, cored, seeded, and chopped
  • 1 white onion, chopped
  • 1 to 2 fresh jalapenos, seeded and diced
  • 1 (5 oz) jar Spanish Green olives, drained and chopped
  • 1⁄2 cup raisins
  • ½ cup pecans, coarsely chopped
  • 2 t ground cumin
  • 1 t dried oregano
  • 1 t cinnamon
  • 1 t sugar
  • 1 cup tomato sauce
  • 1 cup red wine (or beef broth)
  • 1 t seasoned salt (used: Jane’s Krazy Mixed Up Salt)
  • ½ t fresh ground pepper
  1. Heat a large skillet over medium-high heat and brown beef, with mushrooms, onion, bell pepper, and jalapeno pepper, stirring to break up.
  2. Once meat is thoroughly browned, add garlic, olives, raisins, cinnamon, oregano and cumin; stir to combine.
  3. Stir in red wine and tomato sauce and bring to a low boil, stirring often. Stir in sugar and pecans and simmer meat mixture on low for about 20 minutes, stirring often.
  4. Season to taste with seasoned salt and pepper.
  5. Serve warm over steamed rice or with corn chip scoops or with tostada fixin’s.
Recipe by Jennifer Cooks at https://jennifercooks.com/texas-style-pecan-picadillo/