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This meaty mixture is also great served as a taco salad or wrapped in enchiladas and burritos.

Maria Corbalan
Recipe by Southern Living June 2009


Credit: Beth Dreiling Hontzas; Stylist: Leigh Anne Montgomery

Recipe Summary

15 mins
16 mins
31 mins
Makes 8 tacos


Ingredient Checklist


Instructions Checklist
  • 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


Taco Xpress, Austin, Texas

Nutrition Facts

165 calories; fat 5.8g; saturated fat 1.5g; mono fat 1.1g; poly fat 1.2g; protein 11.1g; carbohydrates 16.8g; fiber 1g; cholesterol 23mg; iron 1.8mg; sodium 395mg; calcium 48mg.