Picadillo for Tacos

Picadillo for Tacos
Level
Easy
Prep
15 minutes
Cook
10 minutes
Servings
8 to 12 servings
  • Picadillo for Tacos is a versatile mixture that combines ground beef, tomatoes, jalapeños and spices for a dish that everyone will love. Enjoy with tostadas!

The Secret Ingredient

Ingredients

  • 1 pound ground beef
  • 1 large carrot, chopped
  • 1 large onion, chopped
  • 1 large red bell pepper, chopped
  • 2 small jalapeños, seeded and chopped
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 2 tablespoons MAGGI Granulated Beef Flavor Bouillon
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon ground cumin
  • Tostadas

Make It

Step 1

Cook beef, carrot, onion, bell pepper and jalapeños in large skillet over medium-high heat, stirring occasionally, for 5 to 6 minutes or until beef is no longer pink; drain. Stir in tomatoes and juice, bouillon, oregano and cumin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 5 to 6 minutes. Serve hot with tostadas.
VARIATION:
For a Mexican Casserole, prepare Mexican Picadillo as above. Omit tostadas. Spoon picadillo into ungreased 2-quart casserole dish. Spread 3 cups prepared mashed potatoes over picadillo. Sprinkle with 1/2 cup (2 ounces) crumbled cotija cheese. Bake in preheated 350° F oven for 20 to 30 minutes or until cheese browns slightly and picadillo is bubbly. Serve hot.