Quick Picadillo Mini Tacos
- Heat taco shells according to package directions; set shells aside. In a large skillet, cook ground beef and onion until meat is brown and onion is tender. Drain off fat. Stir in undrained chili beans; heat through. Slightly mash beans with a potato masher or the back of a wooden spoon. Stir in olives and raisins.
- Meanwhile, for almond topper, in a medium skillet, melt butter over medium heat. Add almonds; cook and stir for 1 to 2 minutes or until lightly toasted. Remove from heat; cool 5 minutes. Stir in cilantro.
- To serve, if desired, place some shredded lettuce in bottoms of taco shells. Spoon hot filling into taco shells. Or keep filling warm in a 1-1/2-quart slow cooker and let guests fill the shells. Sprinkle each taco with almond topper. Serve on a bed of shredded lettuce and sprinkle with a little shredded cheese, if desired. Makes 18 to 20 mini tacos.
From the Test Kitchen
Or spoon meat mixture into scoop-shaped tortilla or corn chips. Top with shredded lettuce, shredded cheese and the almond mixture.
Party for 8:
Prepare as above except use 8 to 10 miniature taco shells, 6 ounces ground beef or bulk pork sausage, 2 tablespoons onion, 1/2 of a 15-ounce can chili beans with chili gravy, 1/4 cup sliced green olives, 2 tablespoons raisins or mixed dried fruit bits, 1 tablespoon butter, 2 tablespoons almonds, and 2 tablespoons finely snipped cilantro.
Prepare beef mixture as directed in Step 1; cool slightly. Place in an airtight container and chill for up to 2 days. Reheat before serving. Prepare the almond topper as directed in Step 2 up to 3 hours ahead; cover and store at room temperature.
Nutrition Facts (Quick Picadillo Mini Tacos)
- Per serving:
- 113 kcal ,
- 6 g fat
- (2 g sat. fat ,
- 2 g monounsaturated fat ),
- 14 mg chol. ,
- 184 mg sodium ,
- 9 g carb. ,
- 2 g fiber ,
- 6 g pro.