1 lb. ground beef
3/4 c. diced onion
28 oz. can plum tomatoes, drained
2 tbsp. vinegar
1 tsp. cinnamon
1 tsp. ground cumin
3/4 tsp. chili powder
1/2 c. seedless raisins
1/2 c. pimento-stuffed olives, sliced
Salt and pepper to taste
10 taco shells
1 c. grated Cheddar cheese

In a skillet over medium heat, brown beef. Add onions and cook until softened, about 5 minutes. Drain off fat. Add tomatoes, breaking them up with wooden spoon. Stir in vinegar, cinnamon, cumin, chili powder, raisins and olives. Add salt and pepper. Stir mixture and bring to boil, reduce heat and simmer, uncovered, for 10 minutes.

Meanwhile, place taco shells on a baking sheet; bake in a 225 degree oven for 5- 10 minutes. Fill shells with ground beef mixture. Sprinkle each with grated cheese. Makes 4-5 servings.