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Picadillo for Tacos

Picadillo for Tacos
Makes:
8 to 12 servings
Prep Time:
15
minutes
Total Time:
25
minutes
based on
1 reviews
Picadillo for Tacos is a versatile mixture that combines ground beef, tomatoes, jalapeños and spices for a dish that everyone will love. Enjoy with tostadas!

In this recipe:


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Ingredients:

  • 1 lb. ground beef
  • 1 large carrot, chopped
  • 1 large onion, chopped
  • 1 large red bell pepper, chopped
  • 2 small jalapeños, seeded and chopped
  • 1 can (14.5 oz.) diced tomatoes, undrained
  • 2 tablespoons MAGGI Granulated Beef Ribs Flavor Bouillon
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon ground cumin
  • Tostadas

Directions:

COOK beef, carrot, onion, bell pepper and jalapeños in large skillet over medium-high heat, stirring occasionally, for 5 to 6 minutes or until beef is no longer pink; drain. Stir in tomatoes and juice, bouillon, oregano and cumin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 to 6 minutes. Serve hot with tostadas.

VARIATION:
For a Mexican Casserole, prepare Mexican Picadillo as above. Omit tostadas. Spoon picadillo into ungreased 2-quart casserole dish. Spread 3 cups prepared mashed potatoes over picadillo. Sprinkle with 1/2 cup (2 oz.) crumbled cotija cheese. Bake in preheated 350° F oven for 20 to 30 minutes or until cheese browns slightly and picadillo is bubbly. Serve hot.


Reviews:

Review This Recipe
  •  Star(s)

    Yum-Yum!

    Tracye from Elgin, TX

    Mmmm, yummy! I just made this for the first time, and my family loved it. It is very easy and relatively quick to make. I used a 10 oz. can of tomatoes and green chiles with some diced fresh tomato finstead of the can of regular tomatoes, and I also added garlic powder. My family asked if I could make it again tomorrow night!

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Picadillo for Tacos

    Ingredients

    • 1 lb. ground beef
    • 1 large carrot, chopped
    • 1 large onion, chopped
    • 1 large red bell pepper, chopped
    • 2 small jalapeños, seeded and chopped
    • 1 can (14.5 oz.) diced tomatoes, undrained
    • 2 tablespoons MAGGI Granulated Beef Ribs Flavor Bouillon
    • 1 teaspoon dried oregano leaves
    • 1 teaspoon ground cumin
    • Tostadas

     

    Directions

    COOK beef, carrot, onion, bell pepper and jalapeños in large skillet over medium-high heat, stirring occasionally, for 5 to 6 minutes or until beef is no longer pink; drain. Stir in tomatoes and juice, bouillon, oregano and cumin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 to 6 minutes. Serve hot with tostadas.

    VARIATION:
    For a Mexican Casserole, prepare Mexican Picadillo as above. Omit tostadas. Spoon picadillo into ungreased 2-quart casserole dish. Spread 3 cups prepared mashed potatoes over picadillo. Sprinkle with 1/2 cup (2 oz.) crumbled cotija cheese. Bake in preheated 350° F oven for 20 to 30 minutes or until cheese browns slightly and picadillo is bubbly. Serve hot.

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