Picadillo Tacos

When I was in college, I lived in an apartment with my older sister for two years. During those two years, my sister and I either had to attempt to cook occasionally or spend all of our limited funds eating greasy fast food - yum. Luckily, my sister knew her way around a kitchen a little better than I did and her boyfriend was even more well versed in the art of cooking than both of us combined. One of the recipes he taught us to make was Picadillo Tacos. So delicious and so easy. Perfect for a college student or a family trying to feed several mouths. Check it out!

Ingredients:

1 lb lean ground beef

1 c white or yellow onion, diced

3 tsp minced garlic (about 3 cloves)

1 tbsp ground cumin

1 can whole kernel corn (15 oz), drained

2 c carrots, chopped

2 c yukon gold potatoes, chopped

2 cans tomato sauce (15 oz)

1 package flour tortillas (8 to 10 count)

1 tbsp olive oil

Serving size: 4 servings (8 tacos)

Directions:

Heat olive oil in a large skillet. Add onion and garlic. Cook until tender, about 5 minutes. 

Next, add the cumin and ground beef. Cook until the meat is no longer pink. 

Mix in the cans of tomato sauce, carrots and potato. Let simmer for about 10 minutes, stirring occasionally. 

 Add in the canned corn and let it simmer, partially covered, until vegetables are tender and sauce thickens (about 20 minutes). Be sure to stir occasionally so it doesn't stick to the bottom of the pan. 

Heat up tortillas and fill them with the picadillo mixture. Enjoy!