Crispy Mexican Picadillo Tacos

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Sweet potatoes add nutritional value, while frozen hash browns save prep time.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat tortillas offer more fiber, while flour tortillas are often cheaper.

avocado

💰Cheaper: sour cream

Sour cream provides creaminess at a lower cost.

Heat vegetable oil in a skillet over medium heat until shimmering.

Add diced onion and cook until translucent, about 3-4 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add ground beef and cook until browned, breaking it apart with a spatula, about 5-7 minutes.

Mix in diced potatoes and carrots, cooking until tender, about 10 minutes.

Stir in tomato sauce, cumin, oregano, bay leaves, salt, and black pepper.

Simmer for 10-15 minutes, allowing flavors to meld and sauce to thicken.

Remove bay leaves and adjust seasoning if necessary.

Warm corn tortillas in a dry skillet until pliable, about 30 seconds per side.

Fill each tortilla with picadillo mixture, folding them in half to form tacos.

Fry the tacos in hot oil until crispy, about 2-3 minutes per side.

Drain on paper towels and serve immediately with cilantro, lime wedges, and avocado.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary