Crispy Ground Beef and Potato Tacos (Tacos de Picadillo)
User Reviews
5.0
51 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
35 mins
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Servings
10 servings
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Calories
381 kcal
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Course
Main Course, Appetizer
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Cuisine
Mexican
Crispy Ground Beef and Potato Tacos (Tacos de Picadillo)
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This taco filling is called picadillo and is simple to make and economical, made with ground beef, potatoes, tomatoes, and seasoned with a bit of garlic salt.
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Ingredients
Picadillo:
- 1 tablespoon olive oil
- 1/2 cup chopped white onion
- 2 pounds ground beef
- 1 tablespoon Lawry’s garlic salt
- 1/2 tablespoon ground black pepper
- 4 tomatoes chopped
- 1 large russet potato peeled and finely chopped
Tacos:
- vegetable oil for frying
- 20 corn tortillas
Optional toppings
- shredded iceberg lettuce
- chopped tomatoes
- Pico de gallo or salsa of choice
- shredded Colby or Longhorn cheese
- chopped avocado optional
Instructions
Picadillo:
- In a large skillet heat olive oil over medium heat. Add onion and cook for about 2 minutes, until translucent.
- Add ground beef and brown. Using a potato masher, mash meat so you have small 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 taste.
Tacos:
- Heat 1-inch oil in a heavy-bottomed skillet.
- Fry tortillas, one at a time, by folding in half and laying one half flat in oil while holding other half with a fork or tongs, and repeating with the other half to form a half moon shell, until golden and crisp, 1 to 2 minutes per side. Place taco shells on a paper towel lined plate. Repeat with remaining tortillas.
- Spoon picadillo into each taco shell, and garnish with lettuce, tomato, salsa, cheese, and avocado if using.
Notes
- Nutrition facts do not include optional toppings.
- Can I use a different protein? While I grew up eating picadillo de res (res means "beef"), you can certainly swap in ground turkey, ground chicken, or ground bison if you prefer!
- Can I use canned diced tomatoes? Sure, just be sure to drain them first!
- How long does picadillo last? Use within a week, or toss any leftovers in the freezer for up to 3 months.
Nutrition Information
Show Details
Calories
381kcal
(19%)
Carbohydrates
29g
(10%)
Protein
20g
(40%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Cholesterol
64mg
(21%)
Sodium
787mg
(33%)
Potassium
562mg
(16%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
410IU
(8%)
Vitamin C
10mg
(11%)
Calcium
73mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 29g | 10% |
| Protein | 20g | 40% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 64mg | 21% |
| Sodium | 787mg | 33% |
| Potassium | 562mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 410IU | 8% |
| Vitamin C | 10mg | 11% |
| Calcium | 73mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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