Picadillo (Mexican Hash)

Better Homes & Gardens Mexican Cookbook, p. 18

1 pound ground beef

½ cup chopped onion

1 clove garlic, minced

1 10 ½ ounce can tomato puree

1 medium apple, peeled, cored, and chopped

½ cup raisins

¼ cup snipped parsley

¼ cup chopped toasted almonds

1 tablespoon vinegar

1 teaspoon sugar

1 teaspoon salt

¼ teaspoon ground cinnamon

¼ teaspoon ground cumin

1/8 teaspoon pepper

Coring apples is never exactly a joy, but in this case it's well worth it.

In 10-inch skillet cook ground beef, onion and garlic till meat is brown and onion is tender. Drain off excess fat. Stir in remaining ingredients. 

Lots of flavors already!

And here's the tomato paste!

Cover; simmer 20 to 25 minutes. Serve as a main dish or use as filling for tacos or empanaditas.

Served as a main dish with some nice chips and salsa.

My Rating: 4/5 "I had never had anything quite like this before. It's a really neato combination of sweet and savory things. Try it and see!