Tacos de Picadillo  are crispy ground beef and white potato tacos — economic, piece of cake to make, and feed a crowd.

Picadillo Para Tacos

These were the tacos I grew up eating – my grandma would brand them at to the lowest degree two to three times a month.

These crispy corn shells are not from a box. They are fabricated with soft corn tortillas formed into half-moon shapes, so lightly fried until crunchy but somewhat pliable.

carne molida picadillo

The filling is called picadillo and is simple to make and economical, made with basis beef, potatoes, tomatoes, and seasoned with a bit of garlic common salt.

picadillo ground beef for tacos

The tacos are then garnished with traditional toppings such as iceberg lettuce, tomatoes, and your favorite salsa.

My job equally a kid was to shred the cheese for the tacos and we always used Colby cheese, which for some Mexican purist might expect down upon "yellow cheese". Feel free to apply the cheese of your option. Simply for me, the flavour of Colby or Longhorn is mild and creamy making it my favorite option for these tacos. This recipe is down-home Mexican cooking at its finest.

Tacos de Picadillo

Watch this video to see how easy these picadillo tacos come together.

Crispy Ground Beef and White potato Tacos (Tacos de Picadillo)

This taco filling is calledpicadillo and is simple to make and economical, made with ground beefiness, potatoes, tomatoes, and seasoned with a bit of garlic table salt.

Yield: 10 servings

Prep Time: 5 mins

Cook Time: 30 mins

Full Time: 35 mins

Picadillo:

  • one tablespoon olive oil
  • 1/2 cup chopped white onion
  • ii pounds basis beef
  • one tablespoon Lawry'southward garlic table salt
  • i/ii tablespoon ground black pepper
  • 4 tomatoes, chopped
  • ane large russet spud, peeled and finely chopped

Tacos:

  • vegetable oil, for frying
  • 20 corn tortillas

Picadillo:

  • In a large skillet heat olive oil over medium heat. Add onion and cook for about ii minutes, until translucent.

  • Add footing beef and dark-brown. Using a potato masher, brew meat so you have pocket-sized pieces of meat with no big chunks. Drain off excess grease.

  • Add garlic salt, pepper, tomatoes, and potatoes and cook over low heat for about 15 minutes, until potatoes are done. Salt to gustatory modality.

Tacos:

  • Heat i-inch oil in a heavy-bottomed skillet.

  • Fry tortillas, ane at a fourth dimension, by folding in half and laying i half flat in oil while belongings other one-half with a fork or tongs, and repeating with the other half to form a half moon shell, until golden and crisp, ane to 2 minutes per side. Place taco shells on a paper towel lined plate. Repeat with remaining tortillas.

  • Spoon picadillo into each taco vanquish, and garnish with lettuce, lycopersicon esculentum, salsa, cheese, and avocado if using.

  • Nutrition facts do not include optional toppings.
  • Can I use a different protein? While I grew upwards eating picadillo de res (res ways "beef"), y'all can certainly swap in footing turkey, ground chicken, or ground bison if you prefer!
  • Can I utilise canned diced tomatoes? Sure, just be sure to bleed them first!
  • How long does picadillo last?Use within a week, or toss any leftovers in the freezer for upwards to iii months.

Calories: 381 kcal , Carbohydrates: 29 m , Protein: 20 g , Fat: 21 g , Saturated Fat: 7 m , Cholesterol: 64 mg , Sodium: 787 mg , Potassium: 562 mg , Cobweb: 5 g , Sugar: 2 grand , Vitamin A: 410 IU , Vitamin C: 10 mg , Calcium: 73 mg , Iron: 3 mg

Form: Titbit, Main Course

Cuisine: Mexican

This recipe is besides featured on The Guide. Find this recipe and many more flavorful recipes, tips, and tricks for the multitasking masters of the business firm.

A special thanks to Lawry's  for sponsoring this blog post. Opinions are my own .