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.