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Picadillo Tacos
Nb persons: 4
Yield: 2 tacos
Preparation time:
Total time:
Source: Southern Living magazine June 2009
| 1lb. | ground round |
| 1 Tb. | vegetable oil |
| 2 | carrots , diced |
| 1 small | onion, diced |
| 1/2 tsp. | salt |
| 2 | plum tomatoes, diced |
| 1-2 | canned chipotle peppers in adobo sauce, minced |
| 8 (8") | soft taco-size corn or flour tortillas, warmed |
| Garnish: | fresh cilanto sprigs |
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; saute 5 minutes. Add tomatoes and chipotle peppers, and cook, stirring occasionally, 3-4 minutes or until tomatoes begin to soften. Serve mixture with warm tortillas. Garnish with cilantro sprigs.
Each 2 taco serving=330 calories
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