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1. In a large skillet, cook ground beef until brown. Drain off fat. In a 3 1/2- or 4-quart slow cooker, stir together beef, salsa, onion, raisins, olives, red wine vinegar, garlic, cinnamon, and cumin.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
3. Stir in the 1/4 cup almonds. If desired, sprinkle with additional almonds. Serve with toasted pita wedges.