Description
Classic picadillo tacos made with seasoned ground beef and crispy corn tortillas. A quick and comforting Mexican dish that’s perfect for weeknights or parties.
Ingredients
Scale
- 20 corn tortillas
- 1.1 lb ground beef
- 2 medium tomatoes (diced)
- 1 large green bell pepper (diced)
- 1 medium onion (chopped)
- cooking oil (as needed)
- 2 cloves garlic (chopped)
- ½ teaspoon cumin powder
- 1 teaspoon oregano
- 1 Tablespoon paprika
- salt and pepper
- lettuce (shredded)
- tomatoes (sliced)
- cheese
- Mexican crema or sour cream
- salsa
Instructions
- Sauté: Heat the oil in a pan or a large skillet over medium-high heat. Add bell peppers and sauté for one minute.
- Sauté Onions: Add onions and sauté all together for 3 minutes or until onions become translucent and peppers are a bit softened.
- Cook Meat: Add the meat, cumin, paprika, oregano, salt, and pepper. Mix well and cook until the meat is no longer pink.
- Simmer: Stir in tomatoes, cook for one more minute then cover the pan and set heat to low, allowing to cook for about 10 to 15 minutes mixing from time to time.
- Reduce: Cook until almost no juices are left on the pan, adjust the seasonings, and turn off the heat.
- Warm Tortillas: Warm up the tortillas from both sides (about 20-30 seconds per side) and wrap them with a kitchen towel to keep them warm and pliable.
- Assemble: Place two or three tortillas on a plate and spoon the picadillo in the middle. Fold in half, pressing a little bit to stick the tortilla with the meat mixture.
- Fry: Heat a generous amount of oil in a frying pan. Fry tacos placing them carefully into the oil and, using a spatula, firmly press down the edges.
- Drain: Once they are nicely crispy on both sides, remove them from the oil and place them onto a plate lined with kitchen paper towels.
- Garnish: Carefully open the tacos de picadillo and garnish with lettuce and tomato slices. Drizzle with a tablespoon of cream and with your favorite salsa and finish topping with cheese.
Notes
Make sure to allow the moisture to dry as much as possible so that when you fry the tacos it won’t come out and make the oil splatter all over. You can also use tooth sticks and secure the edges of tacos to prevent the mixture from coming out while frying.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: appetizer, main dish
- Method: frying
- Cuisine: mexican
Nutrition
- Serving Size: 1 taco
- Calories: 179 kcal
- Sugar: 2 g
- Sodium: 557 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 18 mg
Keywords: picadillo tacos, ground beef tacos, Mexican crispy tacos, easy Mexican dinner