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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.
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.