I love this Carne Molida because it’s incredibly versatile and easy to make. The ingredients are simple, but the flavor is bold and authentic. The potatoes soak up all the juices and spices, making every bite satisfying. I also like that it’s a one-pan meal with minimal cleanup. Whether I’m serving it in tacos, over rice, or with warm tortillas, it always feels homemade and comforting.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Beef Mixture 1 lb ground beef (80/20) flavorful and moist 1 large potato, diced into small cubes 1 onion, finely chopped 1 green bell pepper, diced (do not substitute with sweet peppers) 2 cloves garlic, fresh, minced
For Seasoning 1 tsp cumin, for authentic flavor Salt and pepper, to taste
For Garnishing 1/4 cup cilantro, chopped finely 1 tbsp lime juice, freshly squeezed
Directions
I begin by heating a large skillet over medium heat and adding the ground beef. I cook it for about 6–8 minutes, breaking it up with a spatula until it’s browned and there’s no pink left.
I add the diced potato and finely chopped onion, letting them cook together with the beef for about 5 minutes until the onions start to soften.
I carefully spoon off any excess fat, leaving just enough (about 2 tablespoons) to keep everything flavorful. Then I add the diced green bell pepper and minced garlic, sautéing for another 2–3 minutes.
I sprinkle in the cumin, salt, and pepper, stirring well so the seasonings coat every piece evenly.
I lower the heat and let the mixture simmer gently for about 10 minutes, allowing the flavors to meld and the potatoes to become tender.
Once everything is perfectly cooked, I stir in the chopped cilantro and freshly squeezed lime juice for a burst of freshness. I serve it warm, often with tortillas or as a filling for tacos.
Servings and Timing
This recipe makes 4 servings. Prep time is about 10 minutes, cook time 20 minutes, for a total of 30 minutes. Each serving has approximately 300 calories.
Variations
Sometimes I add diced tomatoes or a spoonful of tomato paste for a saucier texture. When I want extra heat, I throw in a chopped jalapeño or a dash of chili powder. For a leaner version, I use ground turkey or chicken instead of beef. If I’m making it for tacos, I like topping it with avocado slices, shredded cheese, or a dollop of sour cream.
Storage/Reheating
I store leftover Carne Molida in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it in a skillet over medium heat with a splash of water or broth to keep it moist. It also freezes beautifully — I portion it out, freeze for up to 2 months, and reheat directly from frozen when I need a quick meal.
FAQs
Can I make Carne Molida ahead of time?
Yes, I often prepare it a day ahead and just reheat before serving — it actually tastes even better after the flavors develop overnight.
What’s the best beef to use?
I prefer 80/20 ground beef for a good balance of flavor and moisture, but leaner beef works too if I drain less fat.
Can I add more vegetables?
Definitely. I sometimes add corn, peas, or diced carrots for extra texture and color.
How can I make it spicier?
I mix in a bit of chili powder, cayenne, or chopped jalapeños for a fiery kick.
Is this recipe good for tacos?
Yes, it’s perfect for tacos — I just spoon the mixture into warm corn or flour tortillas and add my favorite toppings.
Can I use ground turkey instead?
Yes, ground turkey or chicken both work great for a lighter version.
How do I keep the potatoes from getting mushy?
I dice them small and cook them just until tender — overcooking will make them soft.
Can I make it vegetarian?
I replace the beef with lentils or plant-based ground meat for a delicious vegetarian option.
What can I serve with Carne Molida?
I love serving it with rice, refried beans, or a side of guacamole and salsa.
Can I double the recipe?
Absolutely. I often double it for meal prep or to freeze extras for quick dinners later.
Conclusion
Carne Molida is one of my favorite quick and satisfying Mexican-style dishes. It’s flavorful, hearty, and easy to adapt to whatever I have in my kitchen. I love how it comes together in one pan with simple ingredients, creating a meal that’s perfect for tacos, burritos, or rice bowls. Every time I make it, it reminds me how comforting and delicious home-cooked food can be.
A quick and flavorful Mexican-style ground beef dish made with potatoes, peppers, onions, and aromatic spices. Carne Molida is perfect for tacos, burritos, or rice bowls — a hearty one-pan meal ready in just 30 minutes.
Ingredients
For the Beef Mixture:
1 lb ground beef (80/20)
1 large potato, diced into small cubes
1 onion, finely chopped
1 green bell pepper, diced
2 cloves garlic, minced
For Seasoning:
1 tsp cumin
Salt and pepper, to taste
For Garnishing:
1/4 cup cilantro, finely chopped
1 tbsp lime juice, freshly squeezed
Instructions
Heat a large skillet over medium heat. Add the ground beef and cook for 6–8 minutes, breaking it up with a spatula until browned and no longer pink.
Add the diced potato and chopped onion. Cook for about 5 minutes until the onions begin to soften.
Drain excess fat, leaving about 2 tablespoons in the pan. Add the diced bell pepper and minced garlic, sautéing for another 2–3 minutes.
Sprinkle in cumin, salt, and pepper. Stir well to evenly coat the mixture.
Reduce the heat and let the mixture simmer for 10 minutes, until the potatoes are tender and the flavors meld together.
Stir in chopped cilantro and lime juice. Serve warm with tortillas, over rice, or as a taco filling.
Notes
Use 80/20 ground beef for the best balance of flavor and moisture.
Add chili powder or jalapeños for extra heat.
Include diced tomatoes or tomato paste for a saucier version.
Substitute ground turkey or chicken for a lighter variation.
This dish freezes well for up to 2 months — perfect for meal prep.
