A wonderful Mexican dish, best served over hot rice or flour tortillas."


  1 pound ground beef
  1 medium jalapeno pepper, finely chopped
  1 cup chopped onions
  1 garlic clove, minced
  1 (15 ounce) can diced tomatoes and green chiles
  1 cup vegetable broth
  1 large granny smith apple
  1/4 cup sliced E. Waldo Ward Pimento Stuffed Spanish Olives
  1/2 cup raisins
  1 cinnamon stick
  1/4 cup toasted slivered almonds
  Hot cooked rice or flour tortillas

1 Brown the ground beef in a large saucepan or Dutch oven. Drain the fat.

2 Add Onion, jalapeno pepper and garlic. Cook anotehr 3 minutes. Add the remaining ingredients EXCEPT the almonds.

3 Bring mixture to a boil. Reduce heat and simmer about 20 minutes, uncovered, until the sauce is slightly thickened.

4 Remove cinnamon stick and add almonds. Serve over hot rice or with flour tortillas.

4 Servings