Picadillo Recipe Ground Beef Tacos

Crock Pot Picadillo Skinnytaste

WebOct 8, 2019 · Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden …

Rating: 4.6/5(55)
1. Brown meat in a large deep skillet on medium-high heat; season with generously with salt and a little pepper. Use a wooden spoon to break the meat up into small pieces.
2. When meat is no longer pink, drain all the liquid from pan. Add the onions, garlic and bell peppers to the meat and cook an addition 3-4 minutes.
3. Transfer the meat to the slow cooker, then add tomato, cilantro, tomato sauce, 1 1/4 cups water, alcaparrado (or olives) [I usually add some of the brine from the jar for added flavor] then add the spices.
4. Set slow cooker to HIGH for 3 to 4 hours or LOW for 6 to 8.

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Picadillo Tacos with Beef & Potato • Food Folks and Fun

WebFeb 16, 2021 · In a large 14-inch nonstick skillet combine beef, potato, 1 ¼ teaspoon pepper, and 1 teaspoon salt. Cook over medium-high heat …

1. In a large 14-inch nonstick skillet combine beef, potato, 1 ¼ teaspoon pepper, and 1 teaspoon salt. Cook over medium-high heat until beef and potatoes begin to brown, about 8 minutes, stirring occasionally to break up meat. Stir in onion and bell pepper, and cook until softened, about 6 minutes. Add in garlic and cumin and cook until fragrant, about 30 seconds.
2. In a large heavy-bottomed skillet heat 1 inch of oil over medium-high heat until oil reaches 350 degrees (the amount of oil will you use vary depending on your pan size). Fry tortillas, one at a time, by folding in half and laying one-half flat in oil while holding another half-open with tongs. Cook for 30-60 seconds, or until golden and crisp, and then repeat with another half to form a taco shell. Place taco shell on a paper towel-lined plate, and repeat with remaining tortillas.

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