Dinner
Crispy Ground Beef and Potato Tacos (Tacos de Picadillo)
10 servings
portions5 minutes
temps actif35 minutes
temps totalIngrédients
1 tablespoon olive oil
1/2 cup chopped white onion
2 pounds ground beef
1 tablespoon Lawry’s garlic salt
1/2 tablespoon ground black pepper
4 tomatoes (chopped)
1 large russet potato (peeled and finely chopped)
vegetable oil (for frying)
20 corn tortillas
shredded iceberg lettuce
chopped tomatoes
Pico de gallo or salsa of choice
shredded Colby or Longhorn cheese
chopped avocado (optional)
Instructions
Picadillo:
In a large skillet heat olive oil over medium heat. Add onion and cook for about 2 minutes, until translucent.
Add ground beef and brown. Using a potato masher, mash meat so you have small pieces of meat with no big chunks. Drain off excess grease.
Add garlic salt, pepper, tomatoes, and potatoes and cook over low heat for about 15 minutes, until potatoes are done. Salt to taste.
Tacos:
Heat 1-inch oil in a heavy-bottomed skillet.
Fry tortillas, one at a time, by folding in half and laying one half flat in oil while holding other half with a fork or tongs, and repeating with the other half to form a half moon shell, until golden and crisp, 1 to 2 minutes per side. Place taco shells on a paper towel lined plate. Repeat with remaining tortillas.
Spoon picadillo into each taco shell, and garnish with lettuce, tomato, salsa, cheese, and avocado if using.
Nutrition
Taille de Portion
-
Calories
381 kcal
Lipides Totaux
21 g
Lipides Saturés
7 g
Lipides Insaturés
-
Acides Gras Trans
-
Cholestérol
64 mg
Sodium
787 mg
Glucides Totaux
29 g
Fibres Diététiques
5 g
Sucres Totaux
2 g
Protéines
20 g
10 servings
portions5 minutes
temps actif35 minutes
temps total