Picadillo Tacos

  • Prep Time: 10 minutes
    Cook Time: 40 minutes

  • Difficulty: Moderate
  • Servings: 6 (2 mini tacos each)



Picadillo Mixture:
1 pound 80/20 ground beef
1/2 pound russet potatoes, peeled and diced
1/2 yellow onion, diced
1 carrot, diced
1/2 cup frozen peas
1 (8 oz) can tomato sauce
1/2 cup water
2 tablespoons TABASCO® Sauce
1/2 teaspoon salt + more to taste

Fried Tortillas:
12 La Banderita Mini Taco Corn Tortillas
Vegetable Oil

La Banderita Crema – Mexican Style Cream
Shredded lettuce
Diced avocado
Diced tomatoes


La Banderita Crema - Mexican Style Cream Shredded lettuce Diced avocado Diced tomatoes Cilantro


Picadillo Directions:

Heat a large non-stick pan over medium heat.
Once hot, add beef and cook, breaking it up as you go for 5 minutes.
Add in potatoes and cook an additional 5 minutes, stirring occasionally.
Add in onion and carrot and cook for another 5 minutes.
Stir in peas, tomato sauce, water, TABASCO®, and salt.
Simmer covered 20-25 minutes, or until potatoes are tender. Stir occasionally.
Season with more salt, if necessary.

Fried Tortillas Directions:
Fill large saucepan with 2 inches of vegetable oil.
Heat oil to 350 degrees F.
Create a small cylinder (about 1/2 inch thick) with tin foil.
Fold mini tortilla around cylinder to create a taco shape.
Hold together with metal tongs.
Lower tortilla into oil and fry for about 30-60 seconds, or until tortilla starts to hold it’s shape.
Remove tortilla from oil and carefully (using the tongs) remove the foil cylinder.
Place tortilla back into the hot oil and continue frying until golden brown, about an additional
60 seconds.
Remove from oil, place onto a cooking rack lined with paper towels and season with a pinch of

Repeat with remaining tortillas.

Fill fried taco shells with the picadillo and top with crema, avocado, lettuce, and pico de gallo!

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