Picadillo Tacos

Ingredients

• 1 lb ground beef
• 1 medium yellow onion
• 3 clove garlic
• 2 medium potatoes
• 2 medium carrots
• 14½ oz canned diced tomatoes
• ½ cup beef broth
• ½ cup frozen peas
• 1 tbsp chili powder
• 1 tsp cumin
• ½ tsp oregano
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil
• 12 corn tortillas
• ¼ cup fresh cilantro (optional)
• 2 lime wedges (optional)
• 2 cup shredded lettuce (optional)
• ½ cup queso fresco (optional)

Steps

1. Peel and dice the potatoes and carrots into small, uniform cubes. Mince the onion and garlic.
2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart, until browned. Drain any excess grease.
3. Add minced onion, garlic, chili powder, cumin, oregano, salt, and pepper to the skillet. Cook for 3-5 minutes until the onion softens and spices are fragrant.
4. Stir in the diced potatoes, carrots, diced tomatoes (undrained), and beef broth. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until vegetables are tender.
5. Stir in the frozen peas and cook for another 2-3 minutes until heated through. Taste and adjust seasonings as needed.
6. Warm tortillas according to package directions. Serve the picadillo in warm tortillas, garnished with cilantro, lime wedges, shredded lettuce, or queso fresco if desired.