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chef.tim.lee's picture
  Olive oil 2 Tablespoon
  Onion 1 Medium
  Garlic 4 Clove (20 gm)
  Lean ground beef 1 1⁄2 Pound
  Tomatoes 3 Large
  Green pepper To Taste
  Raisins 3⁄4 Cup (12 tbs)
  Sliced pimiento stuffed olives 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Vinegar 2 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Flour tortillas 20
  Vegetable oil 1⁄4 Cup (4 tbs)
  Commercial taco sauce 1⁄4 Cup (4 tbs)

Heat olive oil in a large skillet; add onion and garlic, and saute until tender.
Add ground beef; cook over medium heat until browned, stirring to crumble.
Drain off pan drippings.
Add next 7 ingredients; stir well.
Simmer, uncovered, 20 to 25 minutes, stirring occasionally, until most of the liquid is gone.
Fry tortillas, one at a time, in 1/4 inch hot oil (375°) for 5 seconds on each side or just until softened.
Drain tortillas on paper towels.
Spoon 2 to 3 tablespoons beef mixture on each tortilla; roll up tightly.
Place on serving dish.
Serve with taco sauce.

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