Mexican Picadillo Tacos

Mexican Picadillo Tacos are filled with a savory mixture of ground beef, potatoes, and tomatillos, then served in crispy homemade corn tortilla shells. Top them with a simple tomato salsa, sour cream, shredded lettuce, and diced tomatoes.

YouTube Viewer Says: “This is almost exactly the way my mother made these tacos!”

Picadillo is popular throughout Latin America, and you’ll find many different variations depending on the country and region. This Mexican version is a simple ground beef and potato mixture with tomatillos for extra flavor.

I learned how to make this picadillo from my Mother-in-law, who serves it in crispy fried corn tortilla shells. The crunchy shell with the savory filling and fresh toppings makes these tacos one of my favorite ways to serve picadillo.

Ingredients for Picadillo Tacos

The ingredients for these Picadillo Tacos are simple and can be found at most grocery stores.

• Ground Beef: This is what I use for the picadillo, but you can substitute ground turkey for a leaner option.
• Potato: The potato makes the filling hearty and goes really well with the ground beef.
• Tomatillos: These add a slightly tangy flavor to the picadillo and cook down into the beef.
• Corn Tortillas: I use corn tortillas for the crispy taco shells. They can be fried or baked depending on your preference.
• Tomatoes: I use tomatoes to make a simple salsa and also add diced tomatoes on top of the tacos.
• Toppings: I like to use sour cream and shredded lettuce, but you can add any of your favorite taco toppings.

How to Make Mexican Picadillo

Once the potatoes are tender, the tomatillos will have cooked down and most of the liquid should be absorbed. Let the picadillo mixture cool slightly before assembling the tacos.

How to Make Crispy Taco Shells

For homemade crispy taco shells, add a corn tortilla to hot oil in a skillet and use tongs to carefully fold it over as it fries.

You can also fill the tortillas with the picadillo first and fry the entire taco, which is how I make my Tacos Dorados.

If you don’t want to fry them, baked taco shells are another option. Lightly brush or spray the tortillas with oil, then drape them over the oven rack to form a taco shape. Bake according to the recipe card until golden and crispy.

Assembling The Tacos

I like to add a simple tomato salsa made by blending boiled tomatoes with salt or garlic salt. You can also blend in a jalapeño if you want some heat.

Add sour cream to each crispy shell, followed by the picadillo, tomato salsa, shredded lettuce, and diced tomatoes. For more spice, serve them with my Chile de Arbol Salsa.

Renee’s Tips and Notes

• Don’t overfill the shells. Leave enough room for the salsa and fresh toppings.
• Watch the tortillas closely. They can brown quickly in hot oil, so have your tongs ready when frying.
• Keep the oil at a steady temperature. If it’s too cool, the tortillas can absorb too much oil instead of getting crisp.

Serving and Storage

Serve Mexican Picadillo Tacos right after assembling so the shells stay crispy. Pair them with Mexican Rice, refried beans, or a simple salad for a complete meal.

Store leftover picadillo separately from the taco shells and toppings. Keep the filling in an airtight container in the refrigerator for up to 4 days or freeze it for up to 2 months. Reheat the filling and assemble the tacos just before serving.

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