Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 2 teaspoons | Olive oil |
| 8 ounces | Cooked ground beef (sirloin or top round) |
| ¼ cup | Diced onions |
| ½ \N | Garlic clove, minced |
| 1 medium | Tomato, blanched, peeled, seeded, |
| \N \N | And chopped |
| 1 small | Apple, pared, cored and chopped |
| 1 \N | Canned jalapeno pepper, drained, seeded, and |
| \N \N | Thinly sliced |
| 2 tablespoons | Raisins |
| 2 larges | Pimiento-stuffed olive, sliced crosswise |
| 2 \N | Pitted black olives, sliced crosswise |
| ¼ teaspoon | Each salt and pepper |
Dash each ground cinnamon and ground cloves In 10-inch skillet heat oil over medium heat; add beef and cook, breaking up large pieces with a wooden spoon, until crumbly. Add onion and garlic and saute until onion is softened, about 5 minutes.
Stir in the remaining ingredients. Reduce heat to low and cook, stirring occasionally, until flavors are well blended, about 20 minutes.
Serve with rice or as a filling for tacos or tortillas.
Makes 2 servings.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.