If you're after an easy, delicious, clean, and protein-packed meal — you're in the right place. This simple, kid-friendly picadillo made with ground beef and lots of veggies comes together quickly and can be made ahead as part of your weekly meal prep. Tuck it into a fresh tortilla for tacos (or serve on sopes or tostadas) and top it off with lettuce, crema, salsa, and of course, queso fresco.
Miguel Guerrero
6-8 tacos
1 lb ground beef
½ medium onion, diced
2 medium russet potatoes, diced
3-4 carrots, peeled and diced
2-3 ripe tomatoes
1 serrano pepper, finely chopped (optional)
½ cup water
Salt and pepper to taste
Tortillas
Lettuce
Crema
Queso fresco
Salsa
In a large pot, cook the ground beef over medium heat until just browned. Be careful not to overcook; once the red color disappears, set the beef aside.
In the same pot, sauté the diced onions with a pinch of salt until they soften.
Add the diced tomatoes and serrano pepper (if using) to the pot, allowing them to cook until the tomatoes break down slightly.
Add in the diced carrots and potatoes into the pot. Cook until the vegetables start to soften.
Return the cooked ground beef to the pot and add ½ cup of water. Stir well to combine all ingredients.
Allow the mixture to simmer over medium heat for 10-15 minutes or until most of the water has been absorbed.
Season with salt and pepper to taste. Adjust seasoning as needed.
Serve with fresh tortillas along with garnishes of your choosing.
