Tacos de Picadillo  are crispy ground beef and murphy tacos — economical, like shooting fish in a barrel to brand, and feed a crowd.

Picadillo Para Tacos

These were the tacos I grew up eating – my grandma would brand them at least two to 3 times a calendar month.

These crispy corn shells are not from a box. They are made with soft corn tortillas formed into half-moon shapes, then lightly fried until crunchy but somewhat pliable.

carne molida picadillo

The filling is called picadillo and is elementary to make and economic, made with basis beef, potatoes, tomatoes, and seasoned with a scrap of garlic salt.

picadillo ground beef for tacos

The tacos are then garnished with traditional toppings such every bit iceberg lettuce, tomatoes, and your favorite salsa.

My job as a child was to shred the cheese for the tacos and nosotros ever used Colby cheese, which for some Mexican purist might look down upon "yellowish cheese". Feel free to employ the cheese of your choice. But for me, the flavor of Colby or Longhorn is mild and creamy making it my favorite choice for these tacos. This recipe is downwardly-home Mexican cooking at its finest.

Tacos de Picadillo

Lookout man this video to run across how piece of cake these picadillo tacos come together.

Crispy Basis Beefiness and White potato Tacos (Tacos de Picadillo)

This taco filling is calledpicadillo and is simple to make and economical, made with ground beefiness, potatoes, tomatoes, and seasoned with a bit of garlic salt.

Yield: 10 servings

Prep Time: 5 mins

Cook Fourth dimension: 30 mins

Total Fourth dimension: 35 mins

Picadillo:

  • 1 tablespoon olive oil
  • 1/2 cup chopped white onion
  • ii pounds footing beef
  • i tablespoon Lawry's garlic salt
  • 1/ii tablespoon basis blackness pepper
  • four tomatoes, chopped
  • 1 large russet potato, peeled and finely chopped

Tacos:

  • vegetable oil, for frying
  • 20 corn tortillas

Picadillo:

  • In a big skillet heat olive oil over medium rut. Add together onion and melt for about 2 minutes, until translucent.

  • Add footing beefiness and brown. Using a potato masher, mash meat so yous have pocket-size 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 xv minutes, until potatoes are done. Common salt to taste.

Tacos:

  • Heat one-inch oil in a heavy-bottomed skillet.

  • Fry tortillas, one at a fourth dimension, by folding in half and laying ane half flat in oil while holding other half with a fork or tongs, and repeating with the other half to form a one-half moon shell, until gilt and crisp, 1 to two minutes per side. Identify taco shells on a newspaper towel lined plate. Repeat with remaining tortillas.

  • Spoon picadillo into each taco vanquish, and garnish with lettuce, lycopersicon esculentum, salsa, cheese, and avocado if using.

  • Diet facts exercise not include optional toppings.
  • Can I employ a unlike poly peptide? While I grew upward eating picadillo de res (res means "beef"), you lot can certainly bandy in ground turkey, ground chicken, or basis bison if you prefer!
  • Tin I use canned diced tomatoes? Sure, just be sure to drain them first!
  • How long does picadillo final?Use within a week, or toss any leftovers in the freezer for up to 3 months.

Calories: 381 kcal , Carbohydrates: 29 g , Poly peptide: 20 g , Fat: 21 g , Saturated Fat: 7 g , Cholesterol: 64 mg , Sodium: 787 mg , Potassium: 562 mg , Fiber: 5 thou , Carbohydrate: 2 one thousand , Vitamin A: 410 IU , Vitamin C: 10 mg , Calcium: 73 mg , Iron: 3 mg

Course: Appetizer, Main Grade

Cuisine: Mexican

This recipe is also featured on The Guide. Detect this recipe and many more flavorful recipes, tips, and tricks for the multitasking masters of the business firm.

A special thanks to Lawry'south  for sponsoring this weblog post. Opinions are my own .