Picadillo Tacos
By mkfraz
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Ingredients
- 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
Details
Servings 4
Preparation
Step 1
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.
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