|1 lb||lean ground beef|
|1 c||green olives, chopped and drained|
|1 can(s)||rotel tomatoes|
|1 c||chopped black olives|
|1 box||1 1/2 oz size box of raisins|
|1/2 small||jar of cocktail onions, drained|
|1/8 c||capers, drained, optional|
|1/2 can(s)||sliced new potatoes in a can|
|1 small||bag of slivered almonds|
|1 1/2 can(s)||of 7 oz can of green chopped chiles|
|chili powder to taste|
|garlic salt to taste|
|lemon pepper to taste|
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Franklin, TN (pop. 62,487)
Member Since Oct 2011
This started as a cuban recipe and a little Texas flare was added. I decided to make it an appetizer and it became an instant hit. Hope you like it.
Brown the meat, add the remaining ingredients and simmer 15 mins until the flavors blend. Taste test and add more spices if needed.
Serve this warm in a chafing dish. Serve with the dipping frito's or tostadas on the side.
This is good for about 4 appetizer hungry guests. Double or triple for more. I know you and your guests are going to love this.
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