Picadillo for Tacos
This tasty Latino-style ground meat and veggie mixture makes a hearty filling for tacos, as well as for burritos and tamales.
1 pound ground beef
1 large carrot, chopped
1 large onion, chopped
1 large red bell pepper, chopped
2 small jalapeños, seeded and chopped
1 (14.5-ounce) can diced tomatoes, undrained
6 teaspoons MAGGI Granulated Chicken Flavor Tomato Bouillon
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
Warmed or fried corn or flour tortillas for accompaniment
- 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 in tortillas.
Makes 8 servings.
Tip: Picadillo often includes raisins. If desired, add 1 tablespoon raisins at the same time as the vegetables.
Variation: For a Mexican Casserole, prepare Mexican Picadillo as above. Spoon picadillo into ungreased 2-quart casserole dish. Spread 3 cups prepared mashed potatoes over picadillo. Sprinkle with 1/2 cup (2 ounces) crumbled cotija cheese. Bake in preheated 350°F (175°C) oven for 20 to 30 minutes or until cheese browns slightly and picadillo is bubbly. Serve hot.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.