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Picadillo Tacos

Photo: Beth Dreiling Hontzas; Stylist: Leigh Anne Montgomery
Prep time 15 mins
Cook time 16 mins
Yield Makes 8 tacos
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

Nutrition 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

How to Make It

  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.

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

  3. 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.

  4. 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

Taco Xpress, Austin, Texas