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Picadillo Wraps
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| Each Spanish speaking country has their own version of picadillo, pronounced pee-kah-DEE-yoh. These wraps feature raisins, almonds and ripe olives. PREP TIME: 30 MINS | TOTAL TIME: 30 MINS | MAKES: 8 WRAPS Ingredients: | |
| 1 lb (500 g) | lean ground beef |
| 1 box Hamburger Helper* Cheesy Enchilada | |
| 2 cups (500 mL) | water |
| 1 tbsp (15 mL) | red or white wine vinegar |
| 1/2 to 1 tsp (2 to 5 mL) | ground cinnamon |
| 1 jar (440 mL) Old El Paso* Thick N' Chunky Salsa (about 2 cups) | |
| 3 tbsp (45 mL) | milk |
| 1/2 cup (125 mL) | raisins |
| 1/2 cup (125 mL) | slivered almonds |
| 1/2 cup (125 mL) | drained sliced ripe olives |
| 1 pkg (8 large) Old El Paso* Flour Tortillas, heated | |
| Lime wedges, if desired | |
| Fresh cilantro sprigs, if desired | |
Method:
In large skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain and return to skillet. Stir in uncooked rice and seasoning mix, water, vinegar, cinnamon and salsa. Heat to boiling. Reduce heat to medium-low; cover and simmer 10 to 12 minutes, stirring occasionally, until rice is tender.
Meanwhile, in small bowl, stir milk and topping Mix 30 seconds until blended; set aside.
Stir raisins, almonds and olives into beef mixture. Spoon about 3/4 cup mixture down centre of each warm tortilla; roll up. Serve wraps drizzled with topping; garnish plates with lime wedges and cilantro sprigs.
For this recipe you'll need Cheesy Enchilada
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