Picadillo Wraps

Each Spanish speaking country has their own version of picadillo, pronounced pee-kah-DEE-yoh. These wraps feature raisins, almonds and ripe olives.

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Servings 8

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Bake-Off® Contest 42, 2006

Carol McLaughlin

Omaha, Nebraska

ingredients 13
Prep Time 30 min
Total Time 30 min

Ingredients

1: lb lean (at least 80%) ground beef

1: box (9.2 oz) Hamburger Helper® cheesy enchilada

2: cups water

1: tablespoon red or white wine vinegar

1/2: to 1 teaspoon ground cinnamon

1: jar (16 oz) Old El Paso® Thick ‘n Chunky salsa

3: tablespoons milk

1/2: cup raisins

1/2: cup slivered almonds

1: can (2.25 oz) sliced ripe olives, drained

1: package (11 oz) Old El Paso® flour tortillas for burritos, 8 inch (8 tortillas), heated

: Lime wedges, if desired

: Fresh cilantro sprigs, if desired

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Directions

1 In 12-inch 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 center of each warm tortilla; roll up. Serve wraps drizzled with topping; garnish plates with lime wedges and cilantro sprigs.