| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Corn oil |
| 1/2 |
c |
Chopped onion |
| 1/2 |
c |
Chopped green bell pepper |
| 3 |
|
Garlic cloves; chopped |
| 1 |
tb |
Plus 1 teaspoon ground cumin |
| 1 |
lb |
Lean ground beef |
| 1/2 |
c |
Tomato sauce |
| 1/4 |
c |
Raisins |
| 1/4 |
c |
Pecan pieces |
| 1/4 |
c |
Chopped fresh cilantro |
| 12 |
|
Taco shells or soft 6-inch-diameter corn |
|
|
; tortillas |
|
|
Shredded lettuce |
|
|
Grated cheddar cheese |
|
|
Chopped fresh tomatoes |
|
|
Purchased salsa |
INSTRUCTIONS
Heat oil in heavy large skillet over medium-high heat. Add onion, bell
pepper and garlic and saute until soft, about 5 minutes. Add cumin and stir
1 minutes. Add beef and cook until brown, breaking up beef with back of
fork, about 10 minutes. Spoon off any fat from pan. Add tomato sauce,
raisins and pecans and cook until heated through, stirring occasionally,
about 5 minutes. Mix in cilantro. Season with salt and pepper.
Spoon 1/4 cup filling into each taco shell or spoon 1/4 cup filling onto
each tortilla and roll up. Serve, passing lettuce, cheese, tomatoes and
salsa separately as garnishes.
Makes 12.
Bon Appetit November 1992
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