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Picadillo Wraps

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  • Prep 30 min
  • Total 30 min
  • Servings 8
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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.
Jan 26, 2015

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

Steps

  • 1
    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.
  • 2
    Meanwhile, in small bowl, stir milk and topping Mix 30 seconds until blended; set aside.
  • 3
    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.

Nutrition Information

No nutrition information available for this recipe
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