Beef Olive Tacos
|Ground beef||1 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), finely chopped|
|Green pepper||1⁄2 Cup (8 tbs), chopped|
|Raisins||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|Tomato||3⁄4 Cup (12 tbs), chopped|
|Slivered almonds||1⁄4 Cup (4 tbs), toasted|
|Sliced pimiento stuffed olives||1⁄4 Cup (4 tbs)|
1. Crumble ground beef into 2-quart casserole; add onion and garlic. Cover loosely and microwave on high (100%) 3 minutes; break up and stir. Cover and microwave until very little pink remains in beef, 2 to 3 minutes longer; drain.
2. Add green pepper, raisins, salt and cinnamon. Cover tightly and microwave on high (100%) until hot, 4 to 6 minutes.
3. Stir tomato, almonds and olives into beef mixture. Serve in taco shells. Garnish with sour cream and lime wedges if desired.