Olive Oil (2 Tbsp)
in a large skillet over medium heat until hot. Reduce heat to low. Add
and cook 5 minutes or until softened. Add the
Garlic Pickles (1 Tbsp)
and cook 1 minute more.
Turn up the meat to medium high. Add
Sirloin Steak (1 lb)
and cook, breaking up the lumps for about 5 minutes or until no longer pink.
Ro-Tel® Diced Tomatoes & Green Chilies (1 can)
Chili Sauce (3/4 cup)
Water (1/2 cup)
Pimento Stuffed Green Olives (1/2 cup)
Raisins (1/4 cup)
Salt (to taste)
Ground Black Pepper (to taste)
Simmer 15 to 20 minutes or until most of the liquid has evaporated.
Stir in the juice from
Hot Sauce (to taste)
. Adjust salt and pepper. Divide among brioche buns and serve hot with plenty of napkins.