Picadillo Tacos Recipe
Ingredients
| Ground beef | 1 pound | |
| Onion | 1 Medium, chopped | |
| Garlic | 1 Clove (5gm), finely chopped | |
| Raisins | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Ground cinnamon | 1/4 Teaspoon | |
| Green bell pepper | 1 Small, chopped | |
| Slivered almonds | 1/4 Cup (16 tbs), toasted | |
| 1/4 cup sliced pimiento-stuffed olives | ||
| Tomato | 1 Medium, chopped | |
| 8 taco shells | ||
Directions
1. Crumble ground beef into 2-quart casserole; add onion and garlic. Cover loosely and microwave on high 5 to 6 minutes, breaking up beef and stirring after 3 minutes, until beef is no longer pink; drain.
2. Stir in raisins, salt, cinnamon and bell pepper. Cover tightly and microwave 2 to 3 minutes or until hot.
3. Stir in almonds, olives and tomato. Serve in taco shells. Garnish with sour cream and lime wedges if desired.
2. Stir in raisins, salt, cinnamon and bell pepper. Cover tightly and microwave 2 to 3 minutes or until hot.
3. Stir in almonds, olives and tomato. Serve in taco shells. Garnish with sour cream and lime wedges if desired.
Chef
