Cuban-Style Picadillo Tacos Recipe
Prep Time:
10 minutes
Cook Time:
16 minutes
Servings:
4 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 green bell pepper, finely diced
  • 1 Spanish onion, finely diced
  • 5 garlic cloves, minced
  • 1 pound ground beef
  • 1 (15-ounce) can tomato sauce
  • 1 (14 ½-ounce) can petite diced tomatoes
  • ½ cup sliced pimiento-stuffed green olives
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • ¼ teaspoon cinnamon
  • Salt and pepper, to taste
  • 1 (7 ¾-ounce) can black beans, drained
  • 1 orange, peeled and diced
  • ¼ cup finely chopped cilantro
  • ½ lime, juiced
  • 16 street taco shells, warmed
Directions
  1. Heat the oil in a deep skillet over medium heat.
  2. Add the peppers and onions and cook until soft, about 5 minutes.
  3. Add the garlic and stir until fragrant, about 1 minute.
  4. Add the beef to the sofrito mixture and crumble using a spatula.
  5. Cook until beef is browned, about 5–10 minutes.
  6. Add the tomato sauce, diced tomatoes, sliced olives, raisins (if using), cumin, oregano, and cinnamon to the skillet.
  7. Stir to combine, then bring to a simmer and cook until reduced, about 5–10 minutes. Season to taste with salt and pepper.
  8. While the picadillo is simmering, make the salsa. Combine the black beans, orange pieces, cilantro, and lime juice in a small bowl.
  9. Season to taste with salt and pepper, and stir.
  10. To serve, fill the taco shells with picadillo, then top with black bean salsa.