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Picadillo Tacos

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Ingredients
  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)
  Salt 1⁄2 Teaspoon
  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
  Taco shells 8
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Cuban
Course: 
Side Dish
Method: 
Microwaving
Ingredient: 
Pimiento
Preparation Time: 
5 Minutes

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4.11842
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2341 Calories from Fat 1444

% Daily Value*

Total Fat 161 g248.4%

Saturated Fat 49.8 g248.8%

Trans Fat 5 g

Cholesterol 320 mg106.7%

Sodium 2653.8 mg110.6%

Total Carbohydrates 141 g47%

Dietary Fiber 16.8 g67.1%

Sugars 42.8 g

Protein 95 g189.7%

Vitamin A 26.6% Vitamin C 156.4%

Calcium 28.8% Iron 50%

*Based on a 2000 Calorie diet

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Picadillo Tacos Recipe