I tried to get a picture of the taco all folded up nice, but then you couldn’t see anything/it just kept flopping open. So open-face taco picture for you all! We had this for dinner last night (and I had for lunch today – woo leftovers!). If you’re wanting to jazz up your normal taco routine, this is the recipe for you. It’s a bit more of a time investment, but oh so tasty. It’s also great for empanada filling (though we’ve yet to get the dough right for those) or over plain white rice.

Beef Picadillo Tacos


  • 1 lb. lean ground beef
  • 1 tsp oregano
  • 1 tsp ground cumin
  • 5 cloves garlic, chopped/grated
  • 1 small white onion, chopped
  • 1/2 small green bell pepper, chopped
  • 1/2 cup beef stock
  • 3/4 cup tomato sauce
  • 2 small red potatoes, peeled* and diced
  • 8-10 green olives, pitted and sliced
  • salt and pepper to taste
  • olive oil for sauteing
  • flour tortillas

*Normally I don’t bother peeling red potatoes, since I like the skins, but they cook faster without the skin on, which is necessary for this recipe.


  1. In a mixing bowl, combine the ground beef, oregano, cumin, salt and pepper.
  2. In a frying pan, heat the olive oil. Saute the onions, green pepper, and garlic until soft.
  3. Add the ground beef mixture, beef stock and tomato sauce. Cover and cook over medium-low heat for 15 minutes.
  4. Add the diced potato. Cover and cook another 15 minutes, or until the potatoes are done.
  5. Remove the cover. Add the olives and cook uncovered for 15 minutes, or until the liquid is fully evaporated but the meat is still moist.
  6. Serve on warm flour tortillas, and enjoy.