Empty My Fridge
picadillo baked beef tacos
Ingredients
- Olive oil2 tbsp
- Zucchini · finely diced1
- Onion · finely diced½
- Bell pepper · finely diced½
- Cilantro · chopped½ cups
- Ground beef1 lb
- Garlic powder1 tsp
- Tomato sauce½ cups
- Olive · chopped⅓ cups
- Tortilla
- Cheese · shredded
Instructions
- Warm the olive oil in a skillet, add the zucchini, bell pepper, onion and cilantro with a little salt, and sauté, stirring often, for about 5 minutes until tender.
- Add the ground beef, break it up and cook for about 5 minutes until no longer pink.
- Stir in the spices, salt and pepper and cook for 1 more minute.
- Add the tomato sauce, olives and olive brine, and cook for a few more minutes to blend the flavours.
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Coat the tortillas with nonstick spray or olive oil, then place them oil side down on the sheet.
- Top each tortilla with shredded cheese and 3 to 4 tablespoons of the meat mixture, then fold in half.
- Bake for about 12 to 17 minutes in total, checking after 5 minutes and pushing down any tortilla that has popped open.
Summarized from Ambitious Kitchen's video. Watch it for the details.
More recipes with
OnionCheeseBell pepperGround beefTortillaZucchiniTomato sauceOlive
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