Picadilla Dip - cooking recipe

Ingredients

6 lb. ground round
2 c. dry sherry
6 tsp. salt
2 tsp. pepper
6 chopped jalapenos
4 cloves garlic
6 chopped green peppers
2 cans tomatoes
4 c. tomato sauce
3/4 c. diced pimento
sliced water chestnuts
raisins
almond slivers
6 onions

Preparation

Marinate the ground round in the dry sherry in a roaster, adding the salt, pepper and jalapeno peppers, for 1 hour.
In a little oil, saute garlic, onions and green peppers.
Add tomatoes, tomato sauce and pimentos.
Simmer to right consistency.
Add to marinated meat.
Simmer until all is cooked and again right consistency.