Picadillo Tacos

Name: Picadillo Tacos
Prep time: 31 min
Cook time: 31 min
Total time: 31 min
Yield: 15
Cuisine: Mexican
Ingredients: 2 carrots, diced; 1 to 2 canned chipotle peppers in adobo sauce, minced; 1 sprig Garnish: fresh cilantro; 8 8-inchs (8-inch) soft taco-size corn or flour tortillas, warmed; 454 grams ground round; 1 small onion, diced; 2 plum tomatoes, diced; 1 teaspoons salt; 1 Tbsp vegetable oil

The recipe Picadillo Tacos could satisfy your Mexican craving in around 31 minutes. This recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 151 calories, 8g of protein, and 6g of fat. This recipe serves 15. It is a good option if you're following a dairy free diet. A mixture of carrots, ground round, flour tortillas, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Cook ground round in hot oil in a large skillet over medium-high heat, stirring often, 7 minutes or until meat crumbles and is browned. Stir in carrots, onion, and salt; saut 5 minutes.

Ingredients you will need

Ground Round

Carrot

Onion

Meat

Salt

Cooking Oil

Equipment you will use

Frying Pan

Add tomatoes and chipotle peppers, and cook, stirring occasionally, 3 to 4 minutes or until tomatoes begin to soften.

Ingredients you will need

Chipotle Chiles

Tomato

Serve mixture with warm tortillas.

Ingredients you will need

Tortilla

Garnish, if desired.

Vegetarian Picadillo Tacos: Substitute 1 (12-oz.) package frozen meatless burger crumbles for ground round. Proceed with recipe as directed, sauting crumbles in hot oil 3 to 4 minutes. Prep: 15 min., Cook: 13 min.

Ingredients you will need

Veggie Burger

Ground Round

Cooking Oil

Per taco with flour tortilla and 1/2 cup meatless mixture (not including toppings): Calories 173; Fat 6g (sat 8g, mono 8g, poly 7g); Protein 7g; Carb 6g; Fiber 5g; Chol 0mg; Iron 2mg; Sodium 548mg; Calc 63mg

Ingredients you will need

Flour Tortilla

Equipment

Frying Pan

Ingredients

Servings:

carrots, diced 1

to 2 canned chipotle peppers in adobo sauce, minced 1sprig

Garnish: fresh cilantro 88-inchs

(8-inch) soft taco-size corn or flour tortillas, warmed 454grams

ground round 1small

onion, diced 2

plum tomatoes, diced 1teaspoons

salt 1Tbsp

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 58 dollars per bottle.