Mexican Picadillo

Photo: flickr user MontageMan

Ingredients

1 pound ground beef

3/4 cup diced onion

28 ounces can plum tomatoes, drained

2 tablespoons vinegar

1 teaspoon cinnamon

1 teaspoon ground cumin

3/4 teaspoon chili powder

1/2 cup seedless raisins

1/2 cup pimento-stuffed olives, sliced

Salt and pepper to taste

10 taco shells

1 cup grated Cheddar cheese

Preparation

In a skillet over medium heat, brown beef. Add onions and cook until softened, about 5 minutes. Drain off fat. Add tomatoes, breaking them up with wooden spoon. Stir in vinegar, cinnamon, cumin, chili powder, raisins and olives. Add salt and pepper. Stir mixture and bring to boil, reduce heat and simmer, uncovered, for 10 minutes.

Meanwhile, place taco shells on a baking sheet; bake in a 225 degree oven for 5- 10 minutes. Fill shells with ground beef mixture. Sprinkle each with grated cheese. Makes 4-5 servings.