Picadillo Tacos
Transform your taco night with these irresistible Picadillo Tacos, a fusion of bold flavors and hearty textures that bring comfort food to the next level. Featuring a savory filling made from perfectly seasoned ground beef, tender diced potatoes, and vibrant additions like sweet peas and aromatic garlic and onions, this recipe is both satisfying and easy to make. Simmered with a rich blend of spices, canned tomatoes, and tomato paste, every bite offers a balance of smoky, tangy, and mildly spicy notes wrapped in warm corn tortillas. Ready in just 45 minutes, these tacos are perfect for a quick weeknight dinner or casual gatherings. Customize each taco with fresh cilantro and a squeeze of lime for a zesty finishing touch. Whether you're catering to seasoned taco lovers or first-timers, these Picadillo Tacos are sure to impress!
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Recipe Information
Ingredients
- 1 lb ground beef (80/20 lean-to-fat ratio)
- 1 medium russet potato, diced into small cubes
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 15 oz can diced tomatoes, canned
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- 2 tsp chili powder
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup frozen peas
- 12 pieces soft corn tortillas
- 0.25 cup fresh cilantro, chopped (optional)
- 2 whole lime wedges, for serving
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the diced potatoes and cook for 5-6 minutes, stirring occasionally, until they start to soften. Remove the potatoes from the skillet and set aside.
In the same skillet, add the ground beef and cook, breaking it apart with a spoon, until browned and fully cooked, about 5-7 minutes. Drain any excess fat.
Add the chopped onion and minced garlic to the skillet and cook for 2-3 minutes until softened and aromatic.
Stir in the diced tomatoes, tomato paste, beef broth, ground cumin, paprika, chili powder, oregano, salt, and black pepper. Mix well to combine.
Return the cooked potatoes to the skillet and reduce the heat to low. Cover and simmer for 10 minutes, stirring occasionally, until the potatoes are tender.
Add the frozen peas and cook for an additional 2-3 minutes, just until warmed through.
Warm the corn tortillas in a dry skillet over medium heat or wrap them in a clean kitchen towel and microwave for 30 seconds to soften.
Assemble the tacos by spooning the picadillo mixture onto each tortilla. Garnish with chopped cilantro if desired.
Serve immediately with lime wedges on the side for added flavor.
Nutrition Facts
Calories |
401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 6.5 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 645 mg | 28% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 4.7 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 94 mg | 7% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 777 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
