Texas Style Pecan Picadillo
- Yield: 8 servings 1x
Ingredients
Scale
- 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
Instructions
- Heat a large skillet over medium-high heat and brown beef, with mushrooms, onion, bell pepper, and jalapeno pepper, stirring to break up.
- Once meat is thoroughly browned, add garlic, olives, raisins, cinnamon, oregano and cumin; stir to combine.
- 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.
- Season to taste with seasoned salt and pepper.
- Serve warm over steamed rice or with corn chip scoops or with tostada fixin’s.
Find it online: https://jennifercooks.com/texas-style-pecan-picadillo/