Picadillo Tacos

My husband is a smidge Mexican but you would think we lived on the Mexican border for the amount of Tex-Mex food we eat.  Taco, nachos, quesadillas, taco salad, burritos, breakfast tacos, migas, chips and salsa, queso on everything, margaritas, and of course all the mexican beer.

These picadillo tacos were an interest twist and a much needed break from the usual tex-mex food we eat. The tomato sauce and olives are balanced really well with the sweetness of the raisin. We served in flour tortillas heated up on a skillet. 

Picadillo Tacos
Serves 3
Adapted from Paleomg

• 1 pound ground beef or turkey
• 1/2 white onion, diced
• 1/2 green bell pepper, diced
• 1 teaspoon dried oregano
• 1/2 teaspoon cumin
• 1 bay leaf
• Salt and pepper, to taste
• 8 ounces tomato sauce
• 2 tablespoons tomato paste
• 2/3 cup beef broth
• 1 tablespoon rice vinegar
• 1/3 green olives, sliced
• 1/3 cup raisins
• 6 tortillas

Place large skillet over medium heat, add ground beef and break into pieces while it browns.

When it is almost cooked through, add onion, bell pepper, oregano, cumin, bay leaf, and salt and pepper. Mix well to combine and cook for about 10 minutes.

Add tomato sauce, tomato pasta, broth vinegar, olives and raisins. Mix well and cover to cook for 25 minutes stirring frequently. Leave uncovered the last 10 minutes if the meat mixture looks too runny. 

Serve in warm tortillas.