Maria's Double Picadillo Tacos

gluten free •
grain free •
dairy free

45 min

In my family, they call me La Niña Frijol because growing up, refried beans were always my favorite part of any meal — and honestly, they still are. This taco is inspired by that nostalgia, layering warm Siete Refried Beans with a veggie-packed picadillo made even more flavorful by pan-charring fresh vegetables before blending them into the sauce. It’s also a recipe Matt and I genuinely love making and sharing together at home — from cooking it side by side to enjoying it in crispy shells or soft tortillas. It’s a Mexican-inspired taco that feels comforting, vibrant, and built for gathering.

- Maria from Matt & Maria's Meals

Ingredients

2 tomatoes, halved
½ red onion
½ green bell pepper
½ red bell pepper
½ yellow bell pepper
1 teaspoon avocado oil
1 lb ground beef
1 tablespoon avocado oil
1 packet Siete Beef Fajita Taco Seasoning
2 tomatoes, finely diced
½ red onion, finely diced
½ green bell pepper, finely diced
½ red bell pepper, finely diced
½ yellow bell pepper, finely diced
1 cup finely diced gold potato
1 cup finely diced carrot

Products Used

Directions

Step 1

Heat a large skillet over medium heat and lightly coat with avocado oil. Place the halved tomatoes, onion, and bell peppers cut-side down in the pan in large pieces. Cook until softened and lightly charred, turning occasionally to develop color on multiple sides.
Step 2

Transfer the pan-asado vegetables to a blender in this order: tomatoes first, then bell peppers, then onion. Blend until smooth and set aside.
Step 3

In a large skillet, heat avocado oil over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon.
Step 4

Add diced onion, carrots, and bell peppers. Cook for about 3 minutes, stirring to combine.
Step 5

Stir in diced tomatoes and potatoes. Add Siete Beef Fajita Taco Seasoning and mix well.
Step 6

Pour in the blended pan-asado sauce and stir to fully combine. Reduce heat to medium-low, cover, and cook until potatoes are tender and flavors are fully developed, about 15–20 minutes. Uncover during the final minutes to allow excess moisture to evaporate.
Step 7

Warm Siete Refried Pinto Beans in a small saucepan over low heat, stirring occasionally.
Step 8

Heat taco shells and tortillas according to package instructions.
Step 9

To assemble: Spread a layer of warm refried beans onto each tortilla or taco shell. Fill with picadillo and top with finely shredded romaine lettuce. Finish with a drizzle of Siete Salsa Cremosa and Salsa Soleada.