|Olive oil||2 Tablespoon|
|Garlic||4 Clove (20 gm)|
|Lean ground beef||1 1⁄2 Pound|
|Green pepper||To Taste|
|Raisins||3⁄4 Cup (12 tbs)|
|Sliced pimiento stuffed olives||1⁄2 Cup (8 tbs)|
|Ground cloves||1⁄4 Teaspoon|
|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 (375Â°) 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.