Parmesan Taco Shells with Cuban Picadillo

This simple recipe is a fusion between latin and Italian flavor.
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Rating: 0
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Prep 30 minutes
Cook 30 minutes
Print Recipe
people
Chef David Hackett

Parmesan Taco Shells with Cuban Picadillo

This simple recipe is a fusion between latin and Italian flavor.
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep 30 minutes
Cook 30 minutes
Print Recipe
people
Chef David Hackett
Ingredients (4 people)
1 Lb. Ground Beed
1 tsp. Oregano
1 tsp. Cumin
4 cloves Garlic
1 Onion (white, medium and chopped fine)
1 Green Pepper (chopped)
1/2 cup Beef Stock
3/4 cup Tomatoe Sauce
2 Potatoes (small, peeled and diced)
8 Green Olives (pitted)
Salt (to taste)
Pepper (to taste)
Olive Oil (for sautéing)
Directions
Picadillo
  1. In a mixing bowl, combine the ground beef, oregano, cumin, salt and pepper.
  2. In a frying pan, heat the olive oil. Sauté the onions, green pepper, and garlic until soft.
  3. Add the ground beef mixture, beef stock, and tomato sauce. Cover and cook over medium-low heat for 15 minutes.
  4. Add the diced potato. Cover and cook another 15 minutes, or until the potatoes are done.
  5. Remove the cover. Add the olives and cook uncovered 15 minutes or until the liquid is fully evaporated, but the meat is still moist.
Parmesan Tacos
  1. Heat oven to 350 ° F.
  2. For each crisp: place 1 to 2 Tbsp of shredded cheese into a ring mold set over parchment paper on a non stick baking sheet. Repeat for each round. Bake in oven for 6-8 minutes until the cheese begins to turn a rich golden brown. Serve immediately or store in an air tight container.
  3. Using the spatula transfer it over a taco rack . As an alternative you can place a wooden spoon on two jars and place the cheese over the spoon letting it hang until it dries and hardens.
Ingredients (4 people)
1 Lb. Ground Beed
1 tsp. Oregano
1 tsp. Cumin
4 cloves Garlic
1 Onion (white, medium and chopped fine)
1 Green Pepper (chopped)
1/2 cup Beef Stock
3/4 cup Tomatoe Sauce
2 Potatoes (small, peeled and diced)
8 Green Olives (pitted)
Salt (to taste)
Pepper (to taste)
Olive Oil (for sautéing)
Directions
Picadillo
  1. In a mixing bowl, combine the ground beef, oregano, cumin, salt and pepper.
  2. In a frying pan, heat the olive oil. Sauté the onions, green pepper, and garlic until soft.
  3. Add the ground beef mixture, beef stock, and tomato sauce. Cover and cook over medium-low heat for 15 minutes.
  4. Add the diced potato. Cover and cook another 15 minutes, or until the potatoes are done.
  5. Remove the cover. Add the olives and cook uncovered 15 minutes or until the liquid is fully evaporated, but the meat is still moist.
Parmesan Tacos
  1. Heat oven to 350 ° F.
  2. For each crisp: place 1 to 2 Tbsp of shredded cheese into a ring mold set over parchment paper on a non stick baking sheet. Repeat for each round. Bake in oven for 6-8 minutes until the cheese begins to turn a rich golden brown. Serve immediately or store in an air tight container.
  3. Using the spatula transfer it over a taco rack . As an alternative you can place a wooden spoon on two jars and place the cheese over the spoon letting it hang until it dries and hardens.