Beef Picadillo Tacos

Taco Tuesday nights are a weekly tradition in our house. We usually have some variation of tacos, burritos, or enchiladas. Usually some kind of meat wrapped in a tortilla or lettuce. Taco’s are one of Little Dude’s favorite dinners. I’m always trying to play around with the meats to keep it fresh and exciting.

I added a Cuban flair and made my Beef Picadillo. I usually serve it over rice with a side of black beans. However, it was delicious as a filling for our tacos. Beef Picadillo is a Cuban-inspired dish that is served wrapped in corn tortillas as a filling for soft tacos or in flour tortillas for burritos. Or, serve it over rice and top with shredded cheddar cheese. Check out my simple recipe below!

What You Need:

1 TBSP Extra Virgin Olive Oil
1/2 cup onions
2 TBSP finely chopped garlic
1 yellow pepper
1 red pepper
1 pound extra lean chopped sirloin
8 oz can of tomato sauce
1/4 cup mini stuffed pimento olives
1/2 tsp pepper
1/4 tsp salt
1 tsp crushed red pepper
1 tsp cumin

How To:

1. In a large, deep fry pan over medium-high heat, warm the olive oil.
2. Add the onion, peppers, and garlic sauté until translucent, 3 to 4 minutes.
3. Add the beef and cook, stirring to break up any clumps, until the meat begins to brown, 7 to 8 minutes.
4. Add in the tomato sauce and seasonings.
5. Stir in the stuffed pimento olives.
6. Cover and reduce the heat to low.
7. Let it cook, 20 minutes.
8. Warm corn or flour tortillas.

What’s your kids favorite meal? 

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