The Family Favorite: Beef Picadillo Tacos

green olives

🥗Healthier: capers

💰Cheaper: black olives

Capers offer a similar briny flavor.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

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

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat tortillas provide more fiber.

potato

🥗Healthier: sweet potato

💰Cheaper: mashed cauliflower

Sweet potatoes add nutrients while cauliflower is lower in carbs.

Heat a very large skillet over medium-high heat and add enough oil to lightly coat the bottom.

Add 1.5 pounds of ground beef to the skillet, breaking it into small chunks.

Leave the beef undisturbed for 7-8 minutes to allow it to brown richly.

Once browned, sprinkle chopped onion over the beef and let it cook until translucent.

Microwave 4-5 peeled and chopped potatoes with a little salt and water for 4-5 minutes until tender, covering with plastic wrap and poking holes if needed.

Tip off excess liquid from the potatoes and add them to the skillet with the beef and onions.

Add 3-4 cloves of minced garlic to the skillet and stir for 3-4 minutes until the potatoes soften.

Stir in a can of fire roasted diced tomatoes, breaking them up as you mix.

Add 4 chopped pickled jalapeños and green olives to the mixture, stirring to combine.

Season with 2 teaspoons of Mexican oregano, 1 teaspoon of black pepper, and 1 teaspoon of cumin, mixing well.

Add 1 tablespoon of Worcestershire sauce to the skillet and let the mixture cook until the liquid evaporates and the tomatoes break down.

Taste the mixture and adjust seasoning if necessary, noting that the olives and Worcestershire may add enough salt.

Warm blue corn tortillas and assemble the tacos by placing the picadillo filling on top.

Sprinkle with queso fresco and add a dash of Mexican hot sauce if desired.

Optionally, top with a dollop of guacamole made from mashed avocado.

Cooking Techniques

Equipment Needed

Spice Level: