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Picadillo-Style Beef Tacos
Recipes
Picadillo-Style Beef Tacos
6 servings
30 minutes total

Ingredients

  • 1 (4.6 oz) package hard shell tacos
  • 4 oz queso fresco
  • 2 tablespoons vegetable oil
  • 8 oz trinity mix (diced fresh onions, bell peppers, and celery)
  • 1 tablespoon garlic stir-in paste
  • 1 ½ lb ground beef
  • 8 oz tomato sauce
  • 2 ½ teaspoons sazón seasoning
  • 1 tablespoon ground cumin
  • ¼ cup sliced green olives with pimientos
  • ½ cup raisins
  • 1 tablespoon capers
  • Mango Salsa, for serving

Steps

    1. Preheat oven to 325°F. Bake taco shells following package instructions. Crumble queso fresco (about 1 cup).
    2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil, trinity mix, and garlic paste in pan; cook 3–4 minutes, stirring occasionally, until softened. Add beef to pan (wash hands); brown 5–7 minutes, stirring to crumble meat, until no pink remains and meat is 160°F. Drain fat.
    3. Stir in tomato sauce, sazón seasoning, cumin, olives, raisins, and capers. Cook and stir 3–4 minutes until mixture is hot and well blended. Remove from heat. Spoon even amount beef mixture into each taco shell; top with salsa and queso fresco. Serve.
    Note: Prepare Mango Salsa while taco shells are baking.
Other Preparation Methods

Amount per ⅙ recipe serving: Calories 520, Total Fat 28g, Sat Fat 9g, Trans Fat 0.5g, Chol 80mg, Sodium 1060mg, Total Carb 40g, Fiber 6g, Sugars 22g, Protein 27g, Calc 20%, Vitamin A 0%, Vitamin C 0%, Iron 20%