Picadillo for Tacos is a versatile and delicious filling mixture that features a combination of ground beef, diced tomatoes, chopped vegetables combined with a hint of spicy chopped jalapenos and a hint of cumin and oregano that makes this a dish that everyone will love. Serve with tostadas, and be sure to check out the Mexican Casserole version of this dish.
- 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
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.
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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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!
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