Picadillo Tacos

Southern Living
Picadillo TacosRecipe
Photo: Beth Dreiling Hontzas; Stylist: Leigh Anne Montgomery
This meaty mixture is also great served as a taco salad or wrapped in enchiladas and burritos.
Makes 8 tacos


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1 pound ground round
1 tablespoon vegetable oil
2 carrots, diced
1 small onion, diced
1/2 teaspoon salt
2 plum tomatoes, diced
1 to 2 canned chipotle peppers in adobo sauce, minced
8 (8-inch) soft taco-size corn or flour tortillas, warmed
Garnish: fresh cilantro sprigs


Prep: 15 Minutes
Cook: 16 Minutes

1. Cook ground round in hot oil in a large skillet over medium-high heat, stirring often, 7 minutes or until meat crumbles and is browned. Stir in carrots, onion, and salt; sauté 5 minutes. Add tomatoes and chipotle peppers, and cook, stirring occasionally, 3 to 4 minutes or until tomatoes begin to soften. Serve mixture with warm tortillas. Garnish, if desired.

Note: Nutritional analysis is per taco with flour tortilla and 1/2 cup beef mixture (not including garnish).

Vegetarian Picadillo Tacos: Substitute 1 (12-oz.) package frozen meatless burger crumbles for ground round. Proceed with recipe as directed, sautéing crumbles in hot oil 3 to 4 minutes. Prep: 15 min., Cook: 13 min.

Per taco with flour tortilla and 1/2 cup meatless mixture (not including toppings): Calories 173; Fat 6g (sat 0.8g, mono 0.8g, poly 2.7g); Protein 9.7g; Carb 20.6g; Fiber 2.5g; Chol 0mg; Iron 2.2mg; Sodium 548mg; Calc 63mg

Created date

May 2009

Nutritional Information

Calories 165
Fat 5.8 g
Satfat 1.5 g
Monofat 1.1 g
Polyfat 1.2 g
Protein 11.1 g
Carbohydrate 16.8 g
Fiber 1 g
Cholesterol 23 mg
Iron 1.8 mg
Sodium 395 mg
Calcium 48 mg