Picadillo Tacos

Picadillo Tacos

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 1-lb ground round

  • 1 tbsp vegetable oil

  • 2 carrots, diced

  • 1 small onion, diced

  • ½ tsp salt

  • 2 plum tomatoes, diced

  • 1 to 2 canned chipotle peppers in adobo sauce, minced

  • 8 (8-inch) soft taco-size corn or flour tortillas, warmed

  • Garnish: fresh cilantro sprigs


Cook ground round in hot oil in a large skillet over medium-high heat, stirring often, 7 minutes or until meat crumbles and is browned. Stir in carrots, onion, and salt; sauté 5 minutes. Add tomatoes and chipotle peppers, and cook, stirring occasionally, 3 to 4 minutes or until tomatoes begin to soften. Serve mixture with warm tortillas. Garnish, if desired.


Facebook Conversations