4cupsfrozen soy-protein burger crumblesfrom two 12-oz packages
1largeonionchopped (1 cup)
1cupraisins
2teaspoonschili powder
1teaspoonsalt
¾teaspoon ground cinnamon
½teaspoon ground cumin
½teaspoon pepper
2clovesgarlicfinely chopped
2mediumapplespeeled, chopped (2 cups)
2cans10 oz each diced tomatoes with green chiles, undrained
½cup slivered almondstoasted*
Instructions
Spray 3- to 4-quart slow cooker with cooking spray.
In slow cooker, mix all ingredients except almonds.
Cover; cook on Low heat setting 3 to 4 hours.
(If slow cooker has black liner, do not cook longer than 4 hours or mixture may burn around edge.
)
Before serving, stir in almonds.
*To toast almonds, bake uncovered in ungreased shallow pan in 350°F oven 6 to 10 minutes, stirring occasionally, until golden brown.
Or cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
Notes / Tips / Wine Advice:
This Mexican version of hash is great on its own and is also terrific as a filling for tacos, enchiladas and tostadas.