NUTRITION FACTS
Serving Size = 1-1 ½ cup picadillo(182g); Servings per container = 4-6; Calories 180; Total Fat 8g (10%); Saturated Fat 2.5g (13%); Cholesterol 55mg (18%); Sodium 200mg (9%); Total Carbohydrate 6g (2%); Dietary Fiber 2g (7%); Sugars 3g; Added Sugars 0g (0%), Protein 20g.

PICADILLO TACOS

4-6 servings / 1 serving = 1-1½ cups (enough for 2 tacos)

PICADILLO TACOS

4-6 servings / 1 serving = 1-1½ cups (enough for 2 tacos)

Final-CHEF-Stamp-KNOCKED-OUT_33INGREDIENTS

  • 1 Tablespoon extra-virgin olive or canola oil
  • 1 pound lean or extra-lean ground beef (95%)
  • ¼ large white onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • ½ green bell pepper, finely chopped
  • ½ red bell pepper, finely chopped
  • 2 large tomatoes, chopped
  • 1 large carrot, diced into 1/2” cubes
  • ½ cup low-sodium chicken broth or water, if needed
  • ¼ cup chopped cilantro
  • ¼ teaspoon salt
  • freshly ground black pepper, to taste

 

DIRECTIONS

  1. Heat a large skillet over medium-high heat.  Add ½ Tablespoon oil, onion and garlic.  Sauté until golden.
  2. Add ground beef. Cook, separating with a spatula, until browned.  Add cumin, salt and pepper.
  3. Add the other ½ Tablespoon of oil to the skillet. Add the bell pepper, carrots, and tomato and continue to sauté. Bring to a boil, then turn down heat to a simmer.
  4. Continue to simmer for 10 minutes or until the carrots have cooked through.  Add the cilantro, salt and pepper and remove the skillet from the heat.
  5. While the picadillo cooks, prepare your toppings: shred cheese, mash avocado, chop tomato, finely slice purple cabbage, etc. Serve on Romaine, Bibb lettuce, or jicama tortillas.

NUTRITION FACTS
Serving Size = 1-1 ½ cup picadillo(182g); Servings per container = 4-6; Calories 180; Total Fat 8g (10%); Saturated Fat 2.5g (13%); Cholesterol 55mg (18%); Sodium 200mg (9%); Total Carbohydrate 6g (2%); Dietary Fiber 2g (7%); Sugars 3g; Added Sugars 0g (0%), Protein 20g.

© 2017 Copyright. Goldsbury Foundation.

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