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.
- In a mixing bowl, combine the ground beef, oregano, cumin, salt and pepper.
- In a frying pan, heat the olive oil. Saute the onions, green pepper, and garlic until soft.
- Add the ground beef mixture, beef stock and tomato sauce. Cover and cook over medium-low heat for 15 minutes.
- Add the diced potato. Cover and cook another 15 minutes, or until the potatoes are done.
- 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.
- Serve on warm flour tortillas, and enjoy.