Mexican Picadillo Tacos

Picadillo is a tasty Mexican beef dish while tacos need no introduction. This recipe pairs everything that’s great about picadillo with the classic appeal of tacos to make a hybrid of the two, and it works really well.

Hatch chilies are really good in this recipe. These chilies, which are grown in New Mexico’s Hatch Valley, have a distinctive flavor that combines mild heat with hot heat. You can use fresh or canned ones or even, if you can’t find hatch chilies at all, something similar like poblanos or anaheim chili peppers.

If you have some preferred taco toppings, you can add those before serving. Tasty examples include sour cream, diced fresh tomatoes, shredded cheese, pickled red onions, or a splash of hot sauce.

Why You’ll Love the Recipe:

If you’re a fan of picadillo, a spicy beef and potato stew, and you also enjoy tacos, you’re really going to love this Mexican green chili picadillo tacos recipe.

How to Serve It:

Enjoy these hot with your preferred taco toppings. 

Can You Make It Ahead?

Yes, you can prepare it in advance and warm it back up later.

Storage Instructions:

Leftovers will keep for up to 4 days in an airtight container in the refrigerator.

Variations and Substitutions:

Feel free to use another type of ground meat or different chilies.

Mexican Picadillo Tacos

This easy picadillo tacos dish is simple to make and doesn’t take long either. Topped with some tasty taco toppings, these tacos are going to impress everyone at the dinner table!

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Cook Time 40 minutes mins

Course Main

Cuisine Mexican

Servings 20

Ingredients

  

1x2x3x

• 6 peeled seeded and chopped hatch chilies
• 1 diced white onion
• 2 pounds ground beef
• 1 tablespoon ground cumin
• 4 minced garlic cloves
• 2 tablespoons canola oil
• 2 peeled diced russet potatoes
• ½ cup water
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• 20 warmed flour or corn tortillas
• Lime wedges and cilantro to serve

Instructions

 

• Now cook the garlic and ¾ of the onion until the onion is translucent, stirring often.
  
• Add to the ground beef in the bowl.
  
• Add oil to the same skillet and add the potatoes until tender.
• Put the beef and onion mixture back in the skillet with the potatoes and stir in the salt, cumin, chili powder, and water.
• Cook for another 5 minutes or until the water has reduced, and then stir in the chilies.
• Serve in tortillas with the rest of the onion, along with cilantro and lime wedges.

Keyword Mexican picadillo tacos

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