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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I forgot where I found this recipe, I've had it for years, but I do remember these tacos are so good! Spice them up with chopped fresh jalapeno chilies, if you like. The original recipe calls for corn oil, but I use canola oil. You are certainly in for a treat. Enjoy! Ingredients:
1 tablespoon corn oil |
1/2 cup chopped onion |
1/2 cup chopped green bell pepper |
3 garlic cloves, chopped |
1 tablespoon ground cumin |
1 teaspoon ground cumin |
1 lb ground beef |
1/2 cup tomato sauce |
1/4 cup raisins |
1/4 cup pecan pieces |
1/4 cup chopped fresh cilantro |
12 taco shells or 12 soft 6-inch diameter corn tortillas |
shredded lettuce |
grated cheddar cheese |
chopped fresh tomato |
purchased salsa |
Directions:
1. Heat oil in heavy large skillet over medium-high heat.
2. Add onion, bell pepper and garlic and saute until soft, about 5 minutes.
3. Add cumin and stir 1 minute.
4. Add ground beef and cook until brown, breaking up beef with back of fork, about 10 minutes. Spoon off any fat from pan.
5. Add tomato sauce, raisins, and pecans and cook until heated through, stirring occasionally, about 5 minutes.
6. Mix in chopped cilantro.
7. Season filling to taste with salt and pepper.
8. Spoon 1/4 cup filling into each taco shell or spoon 1/4 cup filling onto each tortilla and roll up.
9. Serve, passing lettuce, cheese, tomatoes and salsa separately as garnishes.
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