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Prep Time: 15 Minutes Cook Time: 16 Minutes |
Ready In: 31 Minutes Servings: 1 |
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This meaty mixture is also great served as a taco salad or wrapped in enchiladas and burritos. Ingredients:
1 pound ground round |
1 tablespoon vegetable oil |
2 carrots, diced |
1 small onion, diced |
1/2 teaspoon salt |
2 plum tomatoes, diced |
1 to 2 canned chipotle peppers in adobo sauce, minced |
8 (8-inch) soft taco-size corn or flour tortillas, warmed |
garnish: fresh cilantro sprigs |
Directions:
1. Cook ground round in hot oil in a large skillet over medium-high heat, stirring often, 7 minutes or until meat crumbles and is browned. Stir in carrots, onion, and salt; sauté 5 minutes. Add tomatoes and chipotle peppers, and cook, stirring occasionally, 3 to 4 minutes or until tomatoes begin to soften. Serve mixture with warm tortillas. Garnish, if desired.
2. Note: Nutritional analysis is per taco with flour tortilla and 1/2 cup beef mixture (not including garnish).
3. Vegetarian Picadillo Tacos: Substitute 1 (12-oz.) package frozen meatless burger crumbles for ground round. Proceed with recipe as directed, sautéing crumbles in hot oil 3 to 4 minutes. Prep: 15 min., Cook: 13 min.
4. Per taco with flour tortilla and 1/2 cup meatless mixture (not including toppings): Calories 173; Fat 6g (sat 0.8g, mono 0.8g, poly 2.7g); Protein 9.7g; Carb 20.6g; Fiber 2.5g; Chol 0mg; Iron 2.2mg; Sodium 548mg; Calc 63mg
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