Mexican Picadillo

• 1 pound ground beef
• 3/4 cup diced onion
• 28 ounces plum tomatoes drained
• 2 tablespoons vinegar
• 1 teaspoon cinnamon
• 1 teaspoon ground cumin
• 3/4 teaspoon chili powder
• 1/2 cup raisins seedless
• 1/2 cup pimento stuffed olives sliced
• salt
• pepper
• 10 taco shells
• 1 cup cheddar cheese grated

1. In a skillet over medium heat, brown beef. Add onions and cook until softened, about 5 minutes. Drain off fat. Add tomatoes, breaking them up with wooden spoon. Stir in vinegar, cinnamon, cumin, chili powder, raisins and olives. Add salt and pepper. Stir mixture and bring to boil, reduce heat and simmer, uncovered, for 10 minutes.
2. Meanwhile, place taco shells on a baking sheet; bake in a 225 degree oven for 5- 10 minutes. Fill shells with ground beef mixture. Sprinkle each with grated cheese. Makes 4-5 servings.

ground beef, onion, tomatoes, vinegar, cinnamon, ground cumin, chili powder, raisins, pimento stuffed olives, salt, pepper, taco, cheddar cheese

Taken from www.yummly.com/recipe/Mexican-Picadillo-1664767 (may not work)