Picadillo Tacos

Name: Picadillo Tacos
Ingredients: 1 pound ground round; 1 tablespoon vegetable oil; 2 carrots, diced; 1 small onion, diced; 1/2 teaspoon 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

9 ingredients

4 steps

Ingredients

1 pound ground round
1 tablespoon vegetable oil
2 carrots, diced
1 small onion, diced
1/2 teaspoon 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

Directions

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; saute 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.
2

Note: Nutritional analysis is per taco with flour tortilla and 1/2 cup beef mixture (not including garnish).
3

Vegetarian Picadillo Tacos: Substitute 1 (12-oz.) package frozen meatless burger crumbles for ground round. Proceed with recipe as directed, sauteing crumbles in hot oil 3 to 4 minutes. Prep: 15 min., Cook: 13 min.
4

Per taco with flour tortilla and 1/2 cup meatless mixture (not including toppings): Calories 173; Fat 6g (sat 8g, mono 8g, poly 7g); Protein 7g; Carb 6g; Fiber 5g; Chol 0mg; Iron 2mg; Sodium 548mg; Calc 63mg