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Picadillo Tostadas

May 22, 2017

This is a sponsored post by LA VICTORIA® Mexican sauces and salsas.  All opinions are my own.  Thank you for supporting the brands that make this website possible.

Picadillo Tostadas
If I have to name the most popular dish in my home, hands down it has to be beef picadillo.  Everyone loves it.  Whether it’s served wrapped in a freshly made flour tortilla, scooped up with chips or tossed in rice, it’s a guarantee that it will be completely gone by the end of the day.

Because I’ve made this dish thousands of times, I’ve perfected the art of  preparation and time management.  I’ve discovered ingredients that make my picadillo so flavorful, you’ll be surprised how easy it is to prepare.  Instead of spending time chopping tomatoes, cilantro, onions and jalapeños, I’ve cut my time in half by adding LA VICTORIA® Thick’n Chunky Medium Salsa to the beef as it cooks.   The salsa has all the ingredients I need for this traditional dish. Plus, it’s mild enough for my eight-year-old picky eater to devour bite after bite.

LA VICTORIA® variety of salsas can be enjoyed as a topping to tacos, eggs, rice and side dishes and as an accompaniment to chips as a snack or appetizer, of course! But I have discovered that it’s the perfect ingredient to flavor your favorite meats, soups and stews as they cook. LA VICTORIA® Mexican sauces and salsas are always made with real, simple ingredients, and all of its tomatoes are sourced from the fertile California central valley which we call home.

Any which way you love to enjoy LA VICTORIA® Brand salsas, I’m sure it’s your own special way.  Well, here is my absolute favorite way.  And on June 1, I will be able to enjoy other ways award-winning local chef Eduardo Ruiz (Corazon y Miel) will be serving up delicious cuisine for a multi-course menu—all which will incorporate LA VICTORIA salsas, sauces and chiles.

This year, LA VICTORIA® Brand will celebrate 100 years of providing authentic, flavorful salsas, taco sauces, enchilada sauces and chiles in the U.S. at an exclusive Los Angeles dinner held at the Santa Monica Pier and Carousel. The LA VICTORIA® brand will commemorate its 100th anniversary by hosting modern West Coast-inspired dinner parties in four cities – San Diego, Los Angeles, San Francisco and Portland. Los Angeles-based World/Soul band Cuicani will perform their Afro-Caribbean and Soul music all night.

Founded in 1917 by the La Baca family, the LA VICTORIA® brand created the first-ever heat thermometer (now ubiquitous with packaged Mexican foods) and the now famous SALSA BRAVA® products as the first jarred salsa in the U.S

As if the delicious food and entertainment weren’t enough, five local LA artists and finalists will showcase an original piece of visual art that with the theme “Modern, West Coast Lifestyle.”  The pieces will give a nod to the LA VICTORIA® brand, for a chance to win a $7,500 grand prize, while the second- and third-place winners will take home $1,500 and $1,000. What a great way to support the local arts community.

Want more recipe ideas with LA VICTORIA® brand  follow along on social media at:

Want to join me on June 1st?  Enter below to win two VIP tickets to the this anticipated event.  Good luck and buen provecho!

Picadillo Tostadas


  • 1 tablespoon olive oil
  • 1 ½ cups Dutch yellow potatoes, chopped
  • ½ cup white onion, chopped
  • 2 pounds 85/15 ground beef
  • ¼ teaspoon ground cumin
  • ½ teaspoon dry Mexican oregano, crushed
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 (16 ounce) jar La Victoria Salsa Thick’n Chunky
  • ¼ cup cilantro, chopped
  • 20 tostadas
  • Toppings:
  • shredded cabbage
  • chopped onion
  • chopped cilantro
  • cotija cheese
  • sour cream


  1. Heat oil in a saute pan. Add potatoes and onion. Cook for 5 minutes, stirring frequently.
  2. Add ground beef, stirring and breaking it up with spatula as it cooks.
  3. Season with cumin, oregano, salt and pepper. Add La Victoria Salsa and cook uncovered for 10 minutes or until most liquid has evaporated. Remove from heat and stir in cilantro. Let cool for 10 minutes.