Tortillas With Picadillo Filling
|Chorizo/1/2 cup bulk chorizo||1⁄4 Pound, skinned (Purchased)|
|Lean ground beef||1 Pound|
|Onion||1 Medium, chopped|
|Ground cinnamon||1⁄4 Teaspoon|
|Raisins||1⁄4 Cup (4 tbs)|
|Canned chopped ripe olives||5 Ounce (1 Can)|
|Catsup||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Shredded cheddar cheese||6 Ounce (1 1/2 Cup)|
|Shredded lettuce||2 Cup (32 tbs)|
|Tomatoes||2 Medium, chopped|
|Cream cheese||3 Ounce, cut in 1/2 inch cubes (1 Small Package)|
|Guacamole||1 Cup (16 tbs)|
In a wide frying pan over medium heat, crumble chorizo and ground beef.
Add onion to pan along with cinnamon, and cook, stirring often, until meat begins to brown.
Add raisins, olives, catsup, and water.
Simmer, uncovered, stirring occasionally, until most of the liquid is evaporated.
Serve hot or chill and reheat, if made ahead.
Heat tortillas following directions for warm, soft, corn tortillas.