Beef Picadillo Tacos
Picadillo is a beef, tomato and potato filling for tacos, seasoned with garlic salt. For a bit of variety for your next taco filling, this is an easy option and the potatoes make it twice as satisfying!
Crispy Ground Beef and Potato Tacos (Tacos de Picadillo)
Picadillo:
1 tablespoon olive oil 1/2 cup chopped white onion 1 pound ground beef 1 1/2 teaspoons garlic salt 1/2 teaspoon ground black pepper 2 medium tomatoes chopped 1 medium russet potato peeled and finely chopped vegetable oil for frying 10 corn tortillas
-In a large skillet heat olive oil over medium heat. Add onion and cook for about 2 minutes, until translucent.
-Add ground beef and brown. Using a potato masher, mash meat so you have small pieces of meat with no big chunks. Drain off excess grease.
-Add garlic salt, pepper, tomatoes, and potatoes and cook over low heat for about 15 minutes, until potatoes are done. Salt to taste. Makes 5 servings.
cooking the tortillas:
-Heat 1-inch oil in a heavy-bottomed skillet. Fry tortillas in the hot oil, one at a time for 1 - 2 minutes per side, or if you prefer to create a folded taco, cook for 1 minute on one side, then then turn the tortilla over and fold in half with tongs, Hold one half of the folded tortilla in place in the oil until it is crispy, about 1 minute, then hold the other side in the oil for another minute. Place taco shells on a paper towel lined plate. Repeat with remaining tortillas.
-Spoon picadillo into or on each taco shell, and garnish with lettuce, tomato, salsa, cheese, and other desired toppings. Arrange on a platter and garnish with chopped tomatoes, olives and onions or other favorite garnishes.
Optional toppings
shredded iceberg lettuce
chopped tomatoes
sliced green onions
sliced olives
Pico de gallo or salsa
shredded Colby or Longhorn cheese
chopped avocado optional
Pile ‘em high with your favorite toppings!
PERSNICKETY NOTES:
**You can use other proteins if you like, including in ground turkey, ground chicken, or ground bison, however beef is the traditional protein.
**Canned tomatoes can be used instead of fresh tomatoes if necessary, just be sure to drain the juice off the tomatoes before use. Chopped canned tomatoes are the msot convenient and if you like a bit of heat, diced tomatoes with pepeprs is a good way to go. Popular brand is Rotel.
**Picadilo can last up to a week inthe frige or up to 3 months in the freezer.
The basic ingredients; ground beef, onion, tomatoes, & potato!
Fry beef, onions and tomatoes in a skillet until meat is browned. Cook diced potatoes in water until tender. Stir together and season well.
Fry tortillas then create Picadillo tacos by heaping with filling, then topping with salsa, cheese, onions, guacamole and other favorite toppings!
Create a taco bar and let everyone build their own masterpiece!
Add whatever your favorites are - some can’t manage without the olives. But most importantly, pile on a big serving of the Picadillo filling!
