4 ounces cooked, cubed beef chuck
1/2 cup fresh pineapple juice
1/2 avocado - peeled, pitted and cut into 1/4 inch cubes
2 cloves garlic, minced
1 1/2 tablespoons chili powder
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon dried marjoram
3 (8 ounce) cans crushed tomatoes with green chile peppers
Preheat oven to 350 degrees F (175 degrees C). Heat oil in a large skillet over medium heat. Saute beef and pineapple until brown; drain. Reserve juice.
Place avocado, garlic and chili powder in a small saucepan. Heat until just tender. Stir in pineapple and avocado mixture and cook to dissolve. Stir in garlic and chili powder.
Place the processed pineapple and avocado mixture into a blender or food processor or chile powder processor; blend until smooth. Pour over beef mixture, mixing well.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes.