Pica-Pico Tacos


Pica-Pico Tacos

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Course Main Course
Servings 6


  • 1.5 lbs lean ground beef
  • 1/2 medium white onion finely chopped
  • 2 cloves garlic minced
  • 1 large russet potato peeled and finely chopped
  • 1/4 tsp granulated garlic
  • 1/4 tsp granulated onion
  • 1/4 tsp ground cumin
  • 1/2 tsp chile powder
  • 1/2 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup frozen peas
  • 1/4 cup sliced green olives optional
  • 1/3 cup water


  • Add the onion, garlic, potatoes and ground beef to a preheated skillet set over medium-high heat. Season with the garlic, onion, cumin, chile powder, oregano, salt and pepper. Use a wooden spoon to break up the meat and incorporate all the seasonings. Stir occasionally.
  • Once the meat has started to caramelize and the veggies are lightly browned and softened, add the water. Place a lid on the skillet and reduce heat to medium-low. Let simmer until all the liquid has gone and the potatoes are fork tender. If the potatoes are not tender yet, add an additional ¼ c. of water and repeat the process.
  • Toss in the peas and olives, if using. Stir.
  • Taste for seasoning and add as necessary or desired.
  • Replace the lid but turn the heat off. Let sit on the cooling burner for 5 min. Stir occasionally to prevent sticking.
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