I love picadillo. I made some picadillo-filled tamales last winter and they were a huge hit with my family, so I decided to use it as a filling for baked tacos too. Tacos are extremely popular in my house, and they really morph into something far more than the sum of their parts when they’re toasted and covered in melted cheese. We love baked tacos here.
Picadillo Baked Tacos
Servings: 4
Calories: 337kcal
Ingredients
- 8 crunchy taco shells
- 8 ounces 96% lean ground beef
- 1 teaspoon unsalted butter
- ½ yellow onion (chopped)
- ½ green bell pepper (chopped)
- 1 garlic clove (minced)
- 2 tablespoon red wine
- 4 tablespoon tomato paste
- ¼ cup raisins
- 2 tablespoon chopped parsley
- 2 tablespoon sliced almonds
- 5 green olives (chopped or sliced)
- 1 teaspoon capers
- 1 bay leaf
- ⅛ teaspoon ground black pepper
- 4 ounces reduced fat cheddar cheese (shredded)
- ½ cup Greek yogurt
Instructions
- Heat the butter in a large skillet over medium heat
- Cook the ground beef until completely browned, all the pink is gone
- Add the chopped onion, pepper and garlic to the skillet and cook until soft.
- Add the remaining ingredients, cover the skillet with a lid, turn the lid down to low and simmer for 15 minutes.
- Meanwhile, pre-heat the oven to 400 °F and lightly spray an 8×8-inch casserole dish with nonstick spray.
- Arrange the taco shells in the casserole dish. Spoon the picadillo filling into the taco shells, and sprinkle the shredded cheddar cheese evenly on top.
- Bake the tacos for about 15 minutes, until the shells are lightly browned and the cheese is bubbling. Top with a dollop of Greek yogurt (and a few sprigs of parsley or cilantro, if you like.)
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