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.