Carne Molida: Mexican Ground Beef

Carne Molida is a Tex-Mex staple that, if you’ve eaten much Mexican food before, have probably had in one form or another. This is a dish of seasoned ground beef, but it’s not made with a packet of spice. Instead, it is cooked down with potato, onion, and bell pepper. It’s fragrant and tasty and is the perfect filling for tacos or enchiladas, or sprinkle it on top of nachos. Super easy and delish, I’ve been making this dish for years, and I know you’ll love it, too!

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Carne Molida is very similar to Peutro Rican Picadillo, but there are a few key differences. No olives, for one thing. Second, is that picadillo is often eaten just like it is, whereas carne molida is usually found as a filling for tacos and more.

It’s also affordable. I buy ground beef in bulk when it’s on sale and freeze it in portions. That makes making dishes like this super quick and easy, and cheap! 

Green pepper is the key to this recipe. Don’t be tempted by red or orange peppers – they need to be green. The stronger, grassier flavor of the green pepper really works well in this dish. 

Also, be sure to cut the potatoes into small cubes. I use my alligator chopped for this dish, making short work of the chopped onion, potato, and green pepper.

This is such an easy and tasty dish, and I love how versatile it is. Be sure to see all my suggestions below on how to use this tasty ground beef recipe.

Ingredients

• Ground beef
• Large potato – Diced.
• Onion – Finely chopped.
• Green bell pepper – Diced.
• Garlic – Minced.
• Cumin
• Cup cilantro – Chopped.
• Juice of 1 lime
• Salt and pepper – To taste.

How to Make Carne Molida

1. Add the ground beef to a large skillet and start it cooking over medium heat, breaking it up as it cooks.
2. Add the diced potato and onion to the ground beef once the beef starts to turn brown. Cook the beef and potatoes together for about 5 minutes until the potatoes start to soften.
3. Spoon off any excess fat, leaving behind about 2 tablespoons of fat, then add the green bell pepper and garlic. Cook an additional 2-3 minutes. 
4. Season the mixture with cumin, salt, and pepper and stir well.
5. Simmer the Carne Molida on low heat for 10 minutes, allowing the flavors to combine. 
6. Mix in the chopped cilantro and squeeze in the lime juice, then serve and enjoy!

Chef Jenn’s Tips

• I use 80/20 ground beef and just spoon off the extra fat. This ensures lots of beefy flavor.
• You can make this ahead of time and keep it in the fridge for 3-4 days, making it a great choice for meal prepping. It also freezes like a dream!

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Make It A Meal

I love using this Mexican ground beef in so many ways. You can use it in enchiladas, tacos, quesadillas, casseroles, in a rice bowl, on nachos, and more! Or, just serve it like it is with fresh salsa, Baked Spanish Rice, and a tasty salad.

Storage

Allow the dish to cool completely before transferring it to an airtight container. It will keep in your fridge for up to 3-4 days, ready to be reheated on the stove or in the microwave. If you’ve made a larger batch, Carne Molida freezes beautifully. Pack it in freezer-safe bags or containers, and it will keep for up to 3 months. Thaw overnight in the refrigerator before reheating, and it will be as flavorful as the day you made it.