Crispy Ground Beef and Potato Tacos (Tacos de Picadillo)

• servings: 10 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

1 tablespoon olive oil

1/2 cup chopped white onion

2 pounds ground beef

1 tablespoon Lawry’s garlic salt

1/2 tablespoon ground black pepper

4 tomatoes (chopped)

1 large russet potato (peeled and finely chopped)

vegetable oil (for frying)

20 corn tortillas

shredded iceberg lettuce

chopped tomatoes

Pico de gallo or salsa of choice

shredded Colby or Longhorn cheese

chopped avocado (optional)

Directions

Picadillo:

In a large skillet heat olive oil over medium heat. Add onion and cook for about 2 minutes, until translucent.

Add ground beef and brown. Using a potato masher, mash meat so you have small pieces of meat with no big chunks. Drain off excess grease.

Add garlic salt, pepper, tomatoes, and potatoes and cook over low heat for about 15 minutes, until potatoes are done. Salt to taste.

Tacos:

Heat 1-inch oil in a heavy-bottomed skillet.

Fry tortillas, one at a time, by folding in half and laying one half flat in oil while holding other half with a fork or tongs, and repeating with the other half to form a half moon shell, until golden and crisp, 1 to 2 minutes per side. Place taco shells on a paper towel lined plate. Repeat with remaining tortillas.

Spoon picadillo into each taco shell, and garnish with lettuce, tomato, salsa, cheese, and avocado if using.

Nutrition

• Calories: 381 kcal
• Total Fat: 21 g
• Saturated Fat: 7 g
• Cholesterol: 64 mg
• Sodium: 787 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 5 g
• Total Sugars: 2 g
• Protein: 20 g