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Picadillo Baked Tacos

Prep Time20 minutes
Cook Time15 minutes
Servings: 4
Calories: 337kcal

Ingredients

  • 8 crunchy taco shells
  • 8 ounces 96% lean ground beef
  • 1 teaspoon unsalted butter
  • ½ yellow onion (chopped)
  • ½ green bell pepper (chopped)
  • 1 garlic clove (minced)
  • 2 tablespoon red wine
  • 4 tablespoon tomato paste
  • ¼ cup raisins
  • 2 tablespoon chopped parsley
  • 2 tablespoon sliced almonds
  • 5 green olives (chopped or sliced)
  • 1 teaspoon capers
  • 1 bay leaf
  • ⅛ teaspoon ground black pepper
  • 4 ounces reduced fat cheddar cheese (shredded)
  • ½ cup Greek yogurt

Instructions

  • Heat the butter in a large skillet over medium heat
  • Cook the ground beef until completely browned, all the pink is gone
  • Add the chopped onion, pepper and garlic to the skillet and cook until soft.
  • Add the remaining ingredients, cover the skillet with a lid, turn the lid down to low and simmer for 15 minutes.
  • Meanwhile, pre-heat the oven to 400 °F and lightly spray an 8x8-inch casserole dish with nonstick spray.
  • Arrange the taco shells in the casserole dish. Spoon the picadillo filling into the taco shells, and sprinkle the shredded cheddar cheese evenly on top.
  • Bake the tacos for about 15 minutes, until the shells are lightly browned and the cheese is bubbling. Top with a dollop of Greek yogurt (and a few sprigs of parsley or cilantro, if you like.)