Parmesan Taco Shells with Cuban Picadillo
This simple recipe is a fusion between latin and Italian flavor.
Servings Prep Time
4people 30minutes
Cook Time
Servings Prep Time
4people 30minutes
Cook Time
  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.
Recipe Notes
Nutrition Facts
Parmesan Taco Shells with Cuban Picadillo
Amount Per Serving
Calories 189 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 23mg 8%
Sodium 258mg 11%
Potassium 125mg 4%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 12g 24%
Vitamin A 3%
Vitamin C 11%
Calcium 37%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.