This meaty mixture is also great served as a taco salad or wrapped in enchiladas and burritos.
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
How to Make It
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 8g, mono 8g, poly 7g); Protein 7g; Carb 6g; Fiber 5g; Chol 0mg; Iron 2mg; Sodium 548mg; Calc 63mg