These Picadillo Tacos are crispy ground beef and potato tacos that are easy to make and feed a crowd.
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Picadillo Tacos - Crispy Ground Beef and Potato Tacos (Tacos de Picadillo)

These Picadillo Tacos recipe (Tacos de Picadillo) are crispy ground beef and potato tacos that are easy to make and feed a crowd. 
Course Main Dish
Cuisine Mexican
Keyword ground beef, potatoes, tacos
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 10 people
Calories 386kcal
Author Jillian - a Food, Folks and Fun original!

Ingredients

PICADILLO:

  • 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

TACOS:

  • 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
  • salsa
  • chopped cilantro

Instructions

  • 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.

Notes

This recipe makes 2 tacos. The serving size is 2 tacos per person. 

Nutrition

Serving: 2tacos | Calories: 386kcal | Carbohydrates: 33g | Protein: 20g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 64mg | Sodium: 89mg | Potassium: 558mg | Fiber: 4g | Sugar: 2g | Vitamin A: 100IU | Vitamin C: 13.6mg | Calcium: 72mg | Iron: 3.1mg