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Picadillo Beef Tacos

French Appetizer,Entrée Mexican Beef,Pork
  • 3 Fried Corn Tortilla Bowl Shells
  • 6 fl oz Picadillo
  • 6 Olives stuffed, sliced
  • 1 tsp Cilantro chiffonade
  • 1 fl oz Pico de Gallo
  • 2 tbsp Extra-Virgin Olive Oil
  • 2 oz Chorizo dried, chopped
  • 8 oz Onion chopped
  • 4 cloves Garlic chopped
  • 2 lbs Ground Chuck
  • 1 tsp Ground Cinnamon
  • 1 tbsp Ground Cumin
  • 3 fl oz Ken's Western French Dressing
  • 8 oz Tomato diced
  • 4 oz Rasins chopped
  • 4 oz Olives stuffed, sliced
  • Salt and Pepper to taste
  • 1.  Place olive oil in large skillet over medium-heat until it begins to shimmer.
  • 2.  Add chorizo, onions and garlic, combine and continue cooking until onions are soft.
  • 3.  Add ground beef and brown, crumbling.
  • 4.  Add French dressing, tomatoes, raisins and olives.
  • 5.  Combine well and simmer over low heat for approximately 30 minutes skimming off any unwanted fat.
  • 6.  Salt and pepper to taste.
  • 7.  
  • 8.  For Tacos:
  • 9.  Place fried hot tortilla bowls on serving plate and fill each with 2 fluid ounces of Picadillo meat and top with sliced olives and cilantro chiffonade.
  • 10.  Serve with a side of pico de gallo.

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