Mayan Soft Taco

Mayan Soft Tacos

By Marion Stevens, Honorable Mention - Main Courses/Entrees - Wise Choices Recipe Contest
Extra juicy, extra good take-alongs appeal to young and old, alike.


  • Serving Size: 1 taco


  • 1 pound ground beef
  • 1 large red onion, chopped
  • 1 clove garlic, chopped
  • 1 can (14-1/2 ounces) diced tomatoes, drained reserving juice
  • 1 cup California golden raisins
  • 2 tablespoons red wine vinegar
  • 1 can (4 ounces) chopped green chiles
  • 2 teaspoons sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon ground red pepper
  • 8 soft flour tortillas (10-inch)
  • 1 carton (8 ounces) fat-free sour cream
  • 1 cup shredded lettuce


In a large frypan over medium-high heat, crumble and brown the beef. Add onion and garlic; cook and stir until onion is soft and meat is done. Add drained tomatoes, raisins, vinegar, chiles, sugar and seasonings; stir well and simmer, uncovered, for 30 minutes, stirring occasionally. (If mixture is too dry, add reserved tomato juice until it holds together.)

Wrap tortillas in foil and heat at 300°F for 10 minutes. Unwrap and spoon 1/2 cup filling in center of each. Top with sour cream and shredded lettuce. Fold together like a burrito for eating out of hand or serve open-face with knife and fork.

Nutrition Facts Per Serving

Calories 450 (21% from fat); Total Fat 11g (sat 3.5g, mono 5g, poly 1g, trans <1g ); Cholesterol 25mg; Protein 21g; Carbohydrate 67g; (Dietary Fiber 5g; Sugars 20g; ); Iron 5mg; Sodium 890mg; Calcium 171mg; Potassium 563mg

This recipe is found in the following categories:

Special Diet

World Flavors

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