The flavorful meat mixture known as peccadillo (pronounced pee-kah-dee-yoh) is very popular all over Latin America, particularly in Cuba and Mexico. It is sometimes used as a stuffing for green chili peppers empanadas (turnovers), and enchiladas. And, it is eaten alone as a main course.

Serve the following version of picadillo with warmed-up corn tortillas, flour tortillas, or Double Corn Bread. Or stuff it inside pita bread for a Mexican dinner with an Israeli touch.

2 pounds lean ground beef

1 large onion, finely chopped

2 to 3 garlic cloves, minced

1 16-ounce can tomatoes, including juice, finely chopped

2 medium-sized apples, peeled (if desired) and diced

1 medium-sized sweet green pepper, diced (optional)

1/2 cup dark raisins

1/2 teaspoon chili powder

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/8 to 1/4 teaspoon ground cumin

1/2 teaspoon salt

1/8 teaspoon black pepper, preferably freshly ground

2/3 cup pimiento-stuffed green olives, cut in half crosswise

1/2 cup slivered almonds, preferably toasted

In a very large deep skillet, over medium-high heat, brown the meat with the onion and garlic, breaking up the meat with a fork. When the meat has browned and the onion is tender, drain and discard all excess fat form the pan. Add all the remaining ingredients, except the olives and almonds.

Lover the heat slightly and cook, uncovered, stirring occasionally, for about 30 minutes, or until most of the liquid has evaporated from the pan. Add the olives and almonds, and stir about 2 minutes longer, or until they are heated through.

Makes about 6 servings.