Color & Control:

“Beef” Picadillo-Style Tacos

Try out the meatless trend at home with these plant-based ground “beef” tacos. Of course, you could easily swap in any ground meat if that’s more your style.


2 – 3 tablespoons vegetable oil
1 12 ounce package plant-based “ground “beef”
1 cup chopped onion
1 poblano chile pepper, stemmed, seeded, and chopped
2 cloves garlic, minced
1 ½ cups diced russet potato
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon ground coriander
½ teaspoon ground cumin
2 cups chopped tomatoes
½ cup vegetable broth
Corn tortillas, warmed
Slivered almonds, chopped cilantro, and/or sliced green olives


In an extra-large skillet heat 1 tablespoon oil over medium. Crumble in one 12- to 16-oz. pkg. plant-based “ground beef.” Cook and stir until browned. Remove to a bowl. Heat 1 tablespoon oil in the skillet over medium-high. Add 1 cup chopped onion; 1 poblano pepper, seeded and chopped; and 2 cloves garlic, minced. Cook and stir 4 minutes or until poblano is charred. Add 1 1/2 cups diced russet potato, 1/2 tsp. salt, and 1/4 tsp. black pepper. Cook and stir 5 minutes or until potato is browned. Add 1 tsp. ground coriander and 1/2 tsp. ground cumin. Cook and stir 1 minute. Add 2 cups chopped tomatoes and 1/2 cup vegetable broth. Bring to boiling, scraping up browned bits; reduce heat. Simmer, uncovered, 5 minutes. Stir in “beef” to warm. Serve in corn tortillas with slivered almonds, chopped cilantro, and/or sliced green olives. Serves 6.

Source: Better Homes & Gardens

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