3. Reduce heat to low, cover and
cook for 25 minutes, then remove
from heat.
4. While the picadillo is cooking,
put the other half of the chopped
onion in a small bowl or cup to
use as garnish for your tacos
5. Cut up the tomato and put it in
another small bowl.
6. Put the chopped cabbage, cilantro
and shredded cheese
into individual bowls.
7. When the picadillo is ready,
transfer it to a serving bowl.
8. Serve with warm tortillas. You can
use fresh or frozen corn tortillas,
wrapping them in a kitchen towel
and microwaving them or heating
them one at a time on a dry skillet.
9. Keep tortillas warm and soft by
wrapping them in a kitchen towel
and taking them out one at a time
as needed.
10. Let everyone build their own
tacos by adding the tomato,
cabbage, cilantro, cheese and
onion.
KEEP IT HEALTHY:
Serve this dish with brown rice
instead of tortillas. Also, add chopped
red or green peppers to add extra
veggies.
TIPS:
You can always make extra picadillo
and freeze it for a future meal. Then
you can thaw and reheat and serve
with warm tortillas and the other
garnishes.
Nutritional Analysis Per serving
Calories Per Serving 441
Total Fat 8. 1 g
Saturated 1. 5 g
Trans 0.0 g
Polyunsaturated 1. 3 g
Monounsaturated 4. 2 g
Cholesterol 74 mg
Sodium 419 mg
Carbohydrates 59 g
Fiber 9 g
Sugars 29 g
Protein 36 g
Dietary Exchanges:
1½ starch; 2 vegetable;
3½ lean meat
Recipe copyright © 2017 American Heart
Association. This recipe is brought to you by the
American Heart Association’s Simple Cooking
with Heart® Program. For more simple, quick and
affordable recipes, visit heart.org/simplecooking.
Watch a video of this recipe.
