Picadillo Tacos

• 1 pound ground round
• 1 tablespoon vegetable oil
• 2 carrots, diced
• 1 small onion, diced
• 1/2 teaspoon salt
• 2 plum tomatoes, diced
• 1 to 2 canned chipotle peppers in adobo sauce, minced
• 8 (8-inch) soft taco-size corn or flour tortillas, warmed
• Garnish: fresh cilantro sprigs

1. Cook ground round in hot oil in a large skillet over medium-high heat, stirring often, 7 minutes or until meat crumbles and is browned. Stir in carrots, onion, and salt; saute 5 minutes. Add tomatoes and chipotle peppers, and cook, stirring occasionally, 3 to 4 minutes or until tomatoes begin to soften. Serve mixture with warm tortillas. Garnish, if desired.
2. Note: Nutritional analysis is per taco with flour tortilla and 1/2 cup beef mixture (not including garnish).
3. Vegetarian Picadillo Tacos: Substitute 1 (12-oz.) package frozen meatless burger crumbles for ground round. Proceed with recipe as directed, sauteing crumbles in hot oil 3 to 4 minutes. Prep: 15 min., Cook: 13 min.
4. Per taco with flour tortilla and 1/2 cup meatless mixture (not including toppings): Calories 173; Fat 6g (sat 8g, mono 8g, poly 7g); Protein 7g; Carb 6g; Fiber 5g; Chol 0mg; Iron 2mg; Sodium 548mg; Calc 63mg

ground round, vegetable oil, carrots, onion, salt, tomatoes, peppers, corn, fresh cilantro

Taken from www.myrecipes.com/recipe/picadillo-tacos (may not work)