Instructions: In a medium skillet, heat the vegetable oil over medium-high heat. Using tongs, dip each tortilla in the hot oil for about 10 to 15 seconds on each side, or until softened. Shape into a folded shell and cook until crisp. Drain on paper towels and keep warm; repeat with the remaining tortillas.

In a large skillet, heat the olive oil over medium heat; add the onions and saute until softened, about 5 minutes. Add the green pepper and garlic and cook, stirring, for another 3 minutes. Add the ground beef and continue cooking until the meat is cooked through and no longer pink. Stir in all the remaining ingredients except the lettuce and cheese and cook, stirring, until the mixture is dry, about 10 minutes. Fill each taco shell with about 1/3 cup filling and top with shredded lettuce and grated cheese. Serve immediately.

This recipe yields 12 tacos.

Comments: Tacos with almost every filling imaginable are popular throughout the Southwest and Mexico. This spicy ground beef filling is especially good with corn tortillas. Picadillo in Spanish-speaking countries is the name of a traditional meat and vegetable dish; here it is adapted as a taco filling.

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