|Ground beef||1 Pound|
|Onion||1 Medium, chopped to make 1/2 cup|
|Garlic||1 Clove (5 gm), finely chopped|
|Raisins||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|Green bell pepper||1 Small, chopped to make 1/2 cup|
|Slivered almonds||1⁄4 Cup (4 tbs), toasted|
|Sliced pimiento-stuffed olives||1⁄4 Cup (4 tbs)|
|Tomato||1 Medium, coarsely chopped to make 3/4 cup|
1. Crumble ground beef into 2-quart casserole; add onion and garlic. Cover loosely and microwave on high 5 to 6 minutes, breaking up beef and stirring after 3 minutes, until beef is no longer pink; drain.
2. Stir in raisins, salt, cinnamon and bell pepper. Cover tightly and microwave 2 to 3 minutes or until hot.
3. Stir in almonds, olives and tomato. Serve in taco shells. Garnish with sour cream and lime wedges if desired.