Tuesday's Meal: Escabeche Picadillo Tacos

Emily Madden with H-E-B Cooking Connection shares a fun and easy recipe.

The recipe is as follows:


2 lb lean ground beef (90/10)
1 1/2 Tbsp Adams Reserve Lopez Rub
1 jar Cookwell and Company Escabeche Salsa
1 bag simply potatoes diced or shredded
1 bag of HEB Mexican Blend shredded cheese


-Season meat with Lopez rub and brown in skillet.
-When meat is cooked add in potatoes and salsa. Reduce heat to  a simmer and cook for an additional 12 minutes.
-Serve on tortillas with cheese, cilantro, and Mexican cream.


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