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+ servings

Texas Style Pecan Picadillo

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Servings: 8 servings
Author: Jennifer Locklin

Ingredients

  • 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.