Spicy Sonoran Beef Tacos with Cranberry Pico Ground Beef

Ingredients

• 1-1/2 lbs. ground round
• salt and pepper
• 1 cup sweetened dried cranberries
• 1/4 cup fresh cilantro leaves
• 1-2 serrano chilies, coarsely chopped
• 2 Tbsp. fresh lime juice
• 8 flour tortillas (6-8 inch) or crisp taco shells, warmed

Instructions

Brown ground beef in large nonstick skillet over medium heat 8-10 minutes or until beef is not pink, breaking up into crumbles. Pour off drippings; season with salt and pepper, as desired.

Place cranberries, cilantro leaves, chilies and lime juice in food processor container. Cover; process, pulsing on and off, until ingredients are finely chopped.

Add 1/2 of cranberry mixture to beef; mix well. Fill each tortilla evenly with beef mixture; top evenly with remaining cranberry mixture. Garnish with cilantro sprigs, lime wedges and lime peel strips, if desired.

Suggestions

Jalapeno peppers may be substituted if serrano chilies are not available.

Tips from Our Cook

For milder flavor, remove interior membranes and seeds from chilies or peppers.