Picadillo Tacos

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.

Yield: Makes 8 tacos
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • Calories: 165
  • Fat: 5.8g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 1.2g
  • Protein: 11.1g
  • Carbohydrate: 16.8g
  • Fiber: 1g
  • Cholesterol: 23mg
  • Iron: 1.8mg
  • Sodium: 395mg
  • Calcium: 48mg

Ingredients

  • 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

Preparation

  1. 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 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
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