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| 1 Esslöffel | corn oil |
| 1/2 Tasse | onion chopped |
| 1/2 Tasse | green bell pepper chopped |
| 3 | cloves garlic chopped |
| 1 Esslöffel | Plus 1 teaspoon ground cumin |
| 1 x ca. 450 g | lean ground beef |
| 1/2 Tasse | tomato sauce |
| 1/4 Tasse | raisins |
| 1/4 Tasse | Pecan pieces |
| 1/4 Tasse | cilantro chopped, fresh |
| 12 | Taco shells or soft 6-inch-diameter corn |
| | Tortillas |
| | lettuce Shredded |
| | cheddar cheese grated |
| | tomatoes fresh, chopped |
| | Purchased salsa |
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Heat oil in heavy large skillet over medium-high heat. Add onion, bell pepper and garlic and saute until soft, about 5 minutes. Add cumin and stir 1 minutes. Add beef and cook until brown, breaking up beef with back of fork, about 10 minutes. Spoon off any fat from pan. Add tomato sauce, raisins and pecans and cook until heated through, stirring occasionally, about 5 minutes. Mix in cilantro. Season with salt and pepper.
Spoon 1/4 cup filling into each taco shell or spoon 1/4 cup filling onto each tortilla and roll up. Serve, passing lettuce, cheese, tomatoes and salsa separately as garnishes.
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