5 from 51 votes
Crispy Ground Beef and Potato Tacos (Tacos de Picadillo)
Crispy Ground Beef and Potato Tacos feature a flavorful picadillo mixture made by cooking ground beef with onions, seasoned potatoes, and chopped tomatoes. The picadillo is seasoned with garlic salt and black pepper and cooked until potatoes are tender. Corn tortillas are fried individually in oil to form crisp taco shells that hold the savory filling. Optional toppings like lettuce, tomato, cheese, salsa, and avocado can be added for freshness and creaminess.
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings:
10
servings
Calories:
381 kcal
Course:
Main Course, Appetizer
Cuisine:
Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 10 servings
Amount Per Serving
Calories 381
% 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.