1 lb. ground beef, pork or turkey
2 tablespoons vegetable oil
1/2 large onion, peeled and chopped
1/2 large green bell pepper, chopped
3 cloves garlic, peeled and chopped
1/2 bottle Fat Cat Surprisingly Mild Guajillo Ghost Sauce
1 8 oz. can tomato sauce
1/2 cup water
1/4 cup green olives, sliced thinly
2 tablespoons raisins
2 tablespoons pinenuts or slivered almonds
1 tablespoon sugar
1 bag of Tostitos® Scoops!® chips (for serving)
1 bunch of cilantro, roughtly chopped (for garnish)
salt and pepper to taste
Heat oil in large pot over medium heat. When hot, add onion, pepper, and garlic. Saute until softened but not colored, about 5 min.
Add meat, water and Fat Cat Surprisingly Mild Guajillo Ghost Sauce, and simmer for 10 minutes, making sure to blend all ingredients well and and break up meat.
When meat is no longer pink, add tomato sauce, olives, raisins, sugar and nuts. Stir to combine well.
Cook 10-15 minutes more, or until most of the liquid has been absorbed. Mixture should be saucy but not soupy. If mixture is too wet, continue cooking until the right consistency has been achieved.
Turn off heat and taste for salt, pepper and sugar, adjusting accordingly.
To serve, fill a Tostitos® Scoops!® chip with about 1-2 tablespoons of mixture. Top with a splash of Fat Cat Surprisingly Mild Guajillo Ghost Sauce and bit of cilantro. Makes about 36 – 40 bites.
TIP: For a spicier dish, use Fat Cat Mexican-Style Habanero Sauce as base for mixture. For more exotic flavor, use Fat Cat Purry-Purry Sauce as the base.
For a full-meal, serve the picadillo mixture as a main course over rice.