Crispy Ground Beef and Potato Tacos (Tacos de Picadillo)
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 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)
Description
This recipe prepares picadillo by sautéing white onions in olive oil until translucent, then browning ground beef finely broken up with a potato masher. Garlic salt, black pepper, fresh tomatoes, and peeled, diced russet potatoes are incorporated and cooked over low heat until potatoes become tender, creating a hearty, savory filling. Excess grease is drained for a cleaner taste. Thick and hearty, the picadillo balances meatiness with soft potato pieces and hints of tomato.
To serve, corn tortillas are fried by folding them in half in hot vegetable oil, frying each side until golden and crisp to form a sturdy taco shell. This method produces a taco shell with a satisfying crunch that contrasts with the soft picadillo filling. Once filled, the tacos can be garnished with shredded iceberg lettuce, chopped tomato, pico de gallo or salsa, shredded cheese, and optionally chopped avocado to add layers of texture and flavor.
This dish is flexible; ground turkey, chicken, or bison can substitute beef. If using canned tomatoes, draining them first prevents excess moisture. Leftovers keep well in the refrigerator for up to a week or in the freezer up to three months, making this an adaptable and practical taco filling recipe.
Ingredients
Picadillo:
- 1 tablespoon olive oil
- 1/2 cup onion chopped; white
- 2 pounds ground beef
- 1 tablespoon garlic salt Lawry’s brand
- 1/2 tablespoon ground black pepper
- 4 tomato chopped
- 1 russet potato peeled and finely chopped, large
Tacos:
- vegetable oil for frying
- 20 corn tortillas
Optional toppings
- iceberg lettuce shredded
- tomato chopped
- Pico de Gallo or salsa of choice
- cheese shredded; Colby or Longhorn variety
- avocado optional, chopped
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
- Ground turkey, chicken, or bison can replace beef if desired.
- If using canned diced tomatoes, drain juice before adding to reduce excess moisture.
- Picadillo leftovers keep up to one week refrigerated or freeze for up to three months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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