These Picadillo Tacos are crispy ground beef and potato tacos that are easy to make and feed a crowd.
Disclosure: This Picadillo Tacos Recipe includes affiliate links, this means I make a few cents if you buy the item after clicking my link. This costs you nothing, but it helps keep this blog running. See the rest of Food Folks and Fun’s disclosure policy here.
I love making Picadillo Tacos when I need to serve a crowd. The filling and the shells can both be made ahead of time, and they are simple to make. The use of the potato, onion, and bell pepper in this recipe helps stretch the ground beef making it an economical choice for weeknight meals or large gatherings.
Now let’s take a minute to talk about the taco shells. As with most things, homemade is better and these crispy taco shells are no exception. Be forewarned, there is a learning curve to frying them. Once you find your rhythm with holding the tortillas with tongs while they fry, you’ll be making homemade taco shells all the time! The first time I tried to make my own shells I ended up over cooking a couple and not making the opening wide enough in a couple of others. After a few fails and adjustments, it was smooth sailing from then on. So don’t freak out if a couple don’t turn out the way you had hoped, stick with it and you’ll be a taco shell-making pro in no time!
Cook’s Note – Picadillo Tacos
- This recipe can be halved to make a family-sized meal of about 10 tacos.
- If you’re strapped for time, you can use store-bought crispy taco shells, but be forewarned they won’t taste as good!
- The taco shells will keep in an airtight container or Ziploc bag for up to 3 days.
Cook’s Tools – Picadillo Tacos:
ONE YEAR AGO: Blackberry Snack Cake
TWO YEARS AGO: Horchata and Horchata Frappe
THREE YEARS AGO: Pulled Pork BBQ Pizza
- 2 pounds ground beef
- 1 large russet potato, peeled and cut into ¼-inch pieces
- salt and pepper
- 1 medium white onion, chopped fine
- 1 medium green bell pepper, seeded and chopped fine
- 3 large garlic cloves, minced
- 2 teaspoons ground cumin
- 1 Tablespoon all-purpose flour
- 1 large Roma tomato, chopped fine
- ¾ cup water
- Vegetable oil, for frying
- 20 yellow corn tortillas (6 or 8-inches)
- chopped Roma tomatoes
- shredded iceberg lettuce
- shredded cheese (cheddar or Colby)
- chopped avocado
- chopped cilantro
- MAKE PICADILLO: In large 14-inch nonstick skillet combine beef, potato, 1 ¼ teaspoon pepper, and 1 teaspoon salt. Cook over medium-high heat until beef and potatoes begin to brown, about 8 minutes, stirring occasionally to break up meat. Stir in onion and bell pepper, and cook until softened, about 6 minutes. Add in garlic and cumin and cook until fragrant, about 30 seconds.
- Stir in flour and cook for 1 minute while stirring constantly. Stir in chopped tomato and water and bring to boil. Reduce heat to medium-low and simmer until thickened slightly, about 1 minute. Season with salt and pepper to taste. Remove from heat, and cover to keep warm.
- MAKE TACOS: In a large heavy-bottomed skillet heat 1 inch of oil over medium-high heat until oil reaches 350 degrees (the amount of oil will you use vary depending on your pan size). Fry tortillas, one at a time, by folding in half and laying one half flat in oil while holding other half open with tongs. Cook for 30-60 seconds, or until golden and crisp, and then repeat with other half to form a taco shell. Place taco shell on paper towel-lined plate, and repeat with remaining tortillas.
- Spoon Picadillo into taco shells and top with tomatoes, lettuce, cheese, avocado, salsa, and chopped cilantro. Serve immediately.