Just when you thought you’d tried every possible ground beef recipe, we’re here to spice things up! Whether you’re craving quick weeknight dinners, festive fiesta flavors, or cozy comfort food, these 20 carne molida creations will transform your meal rotation. Get ready to discover mouthwatering dishes that will have your family asking for seconds—let’s dive into these flavorful favorites!
Spicy Mexican Carne Molida Tacos
Crispy, spicy, and satisfying—these carne molida tacos deliver authentic Mexican flavor in under 30 minutes. Ground beef gets simmered with bold spices and fresh aromatics for maximum impact. Perfect for weeknight dinners or casual gatherings with minimal cleanup.
Ingredients
– 1 lb ground beef
– 1 tbsp olive oil
– 1 medium white onion, diced
– 3 cloves garlic, minced
– 1 jalapeño, seeded and minced
– 2 tbsp tomato paste
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp dried oregano
– 1/2 cup beef broth
– 8 corn tortillas
– 1/4 cup chopped fresh cilantro
– 1/4 cup crumbled cotija cheese
– 1 lime, cut into wedges
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb ground beef and cook for 5 minutes, breaking it up with a spatula until no pink remains.
3. Add diced white onion and cook for 3 minutes until translucent.
4. Stir in minced garlic and jalapeño, cooking for 1 minute until fragrant.
5. Mix in 2 tbsp tomato paste, 1 tsp cumin, 1 tsp chili powder, and 1/2 tsp oregano, coating the beef evenly.
6. Pour in 1/2 cup beef broth, scraping any browned bits from the skillet bottom.
7. Reduce heat to medium-low and simmer for 8 minutes until liquid is mostly absorbed.
8. Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
9. Fill each tortilla with 1/4 cup of the beef mixture.
10. Top with chopped cilantro and crumbled cotija cheese.
11. Serve immediately with lime wedges for squeezing.
Vibrant and textured, the tender spiced beef contrasts with crisp tortillas and creamy cotija. The lime brightens each bite, while the jalapeño provides a lingering heat. Try serving with pickled red onions or avocado slices for extra freshness.
Classic Carne Molida Stuffed Peppers
Keeping weeknight dinners exciting doesn’t require complicated recipes. Classic carne molida stuffed peppers deliver big flavor with minimal effort, making them a perfect family-friendly meal. These vibrant peppers are filled with a savory, well-seasoned ground beef mixture that bakes to perfection.
Ingredients
– 4 large bell peppers
– 1 lb ground beef
– 1 cup cooked rice
– 1/2 cup diced onion
– 2 cloves minced garlic
– 1 cup tomato sauce
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup shredded cheddar cheese
– 2 tbsp olive oil
Instructions
1. Preheat your oven to 375°F.
2. Cut bell peppers in half lengthwise and remove seeds and membranes.
3. Brush pepper halves with 1 tablespoon olive oil and place cut-side up in a baking dish.
4. Bake peppers for 15 minutes to soften slightly.
5. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
6. Add diced onion and cook for 3 minutes until translucent.
7. Add minced garlic and cook for 30 seconds until fragrant.
8. Add ground beef and cook for 6-8 minutes, breaking it up with a spoon, until browned.
9. Drain excess fat from the skillet.
10. Stir in cooked rice, tomato sauce, chili powder, cumin, salt, and black pepper.
11. Simmer the mixture for 5 minutes to blend flavors.
12. Remove peppers from oven and fill each half with beef mixture.
13. Top each pepper with shredded cheddar cheese.
14. Return to oven and bake for 20 minutes until cheese is melted and bubbly.
15. Let rest for 5 minutes before serving.
A satisfying contrast emerges between the tender pepper shells and the hearty, savory filling. The melted cheese creates a golden crust that adds richness to each bite. For a fresh twist, serve alongside a crisp green salad or top with sliced avocado just before serving.
Carne Molida and Potato Empanadas
Empanadas deliver handheld satisfaction with their flaky crusts and savory fillings. These carne molida and potato versions combine seasoned ground beef with creamy potatoes in golden pastry pockets. Perfect for meals on the go or casual entertaining.
Ingredients
– 1 lb ground beef
– 2 medium potatoes
– 1 small onion
– 2 cloves garlic
– 1 tsp cumin
– 1 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
– 1 package (14 oz) empanada dough discs
– 1 egg
Instructions
1. Peel and dice 2 medium potatoes into 1/2-inch cubes.
2. Boil potatoes in salted water for 10 minutes until fork-tender, then drain completely.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
4. Dice 1 small onion and mince 2 cloves garlic.
5. Sauté onion and garlic in the skillet for 3 minutes until translucent.
6. Add 1 pound ground beef to the skillet, breaking it up with a spatula.
7. Cook beef for 6-8 minutes until browned throughout, stirring frequently.
8. Stir in 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
9. Mix in the cooked potatoes and cook for 2 more minutes, then remove from heat to cool.
10. Preheat oven to 375°F and line a baking sheet with parchment paper.
11. Beat 1 egg with 1 tablespoon water to create an egg wash.
12. Place empanada dough discs on a clean surface and spoon 2 tablespoons filling onto each center.
13. Fold dough over filling and press edges firmly with your fingers.
14. Crimp edges with a fork to seal completely, preventing leaks during baking.
15. Brush each empanada with egg wash for golden browning.
16. Bake at 375°F for 20-25 minutes until crusts are golden brown and crisp.
17. Let empanadas rest for 5 minutes before serving to set the filling.
You’ll love the contrast between the flaky, buttery crust and the hearty spiced filling. These empanadas pair wonderfully with fresh salsa or avocado crema for dipping. They maintain their crisp texture even when cooled, making them ideal for packed lunches or picnics.
Easy Carne Molida Quesadillas
Efficient weeknight dinners don’t get much better than these carne molida quesadillas. They combine seasoned ground beef with melted cheese in crispy tortillas for a satisfying meal that comes together in minutes. Perfect for busy families or last-minute entertaining.
Ingredients
– 1 lb ground beef
– 1 tbsp olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 8 flour tortillas (8-inch)
– 2 cups shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– Cooking spray
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced onion and cook for 3-4 minutes until softened and translucent.
3. Add ground beef, breaking it up with a wooden spoon, and cook for 6-7 minutes until browned.
4. Stir in minced garlic, cumin, chili powder, salt, and pepper, cooking for 1 minute until fragrant.
5. Drain excess grease from the skillet using a slotted spoon.
6. Remove beef mixture from heat and stir in chopped cilantro.
7. Heat a clean skillet or griddle over medium heat and lightly coat with cooking spray.
8. Place one tortilla in the skillet and sprinkle 1/4 cup cheese evenly over half of it.
9. Spoon 1/2 cup beef mixture over the cheese, then fold the empty tortilla half over the filling.
10. Cook for 2-3 minutes until the bottom is golden brown with visible grill marks.
11. Flip carefully using a spatula and cook for another 2-3 minutes until the second side is golden and cheese is melted.
12. Repeat with remaining tortillas, cheese, and beef mixture.
These quesadillas deliver a satisfying crunch with each bite, giving way to the savory, well-spiced beef and gooey melted cheese. Serve them sliced into wedges with fresh salsa or guacamole for dipping, or cut them into smaller pieces for perfect party appetizers that disappear quickly.
Carne Molida Picadillo with Olives and Raisins
Perfect for busy weeknights, this savory-sweet ground beef dish comes together in one pan with minimal effort. Packed with briny olives and sweet raisins, it delivers complex flavor with simple preparation.
Ingredients
- 1 lb ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 cup tomato sauce
- 1/2 cup pitted green olives, sliced
- 1/4 cup raisins
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add ground beef and cook for 5-7 minutes, breaking it up with a spatula until no pink remains.
- Add diced onion and cook for 3 minutes until translucent.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add diced bell pepper and cook for 4 minutes until slightly softened.
- Sprinkle in cumin, oregano, salt, and black pepper, stirring to coat everything evenly.
- Pour in tomato sauce and bring to a simmer.
- Reduce heat to medium-low, cover, and simmer for 15 minutes to develop flavors.
- Stir in sliced olives and raisins.
- Cook uncovered for 5 more minutes until raisins plump and sauce thickens slightly.
This creates a tender, saucy texture with contrasting sweet and briny notes. Try serving it over rice, stuffing it into tortillas, or topping baked potatoes for a complete meal that satisfies different cravings.
Carne Molida and Cheese Stuffed Jalapeños
Zesty and satisfying, these stuffed jalapeños deliver a perfect balance of heat and savory goodness. Ground beef and melted cheese create a comforting filling that contrasts beautifully with the spicy pepper shell. They’re ideal for game day, parties, or a quick appetizer that always disappears fast.
Ingredients
– 12 large jalapeños
– 1 lb ground beef
– 1 cup shredded cheddar cheese
– 1/2 cup cream cheese
– 1/4 cup diced onion
– 2 cloves garlic, minced
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Cut jalapeños in half lengthwise and scoop out seeds and membranes using a small spoon.
3. Heat olive oil in a skillet over medium-high heat until shimmering.
4. Add diced onion and cook for 3 minutes until translucent.
5. Add minced garlic and cook for 1 minute until fragrant.
6. Add ground beef, breaking it up with a spatula, and cook for 6-8 minutes until browned.
7. Drain excess grease from the skillet.
8. Stir in chili powder, cumin, salt, and black pepper until evenly distributed.
9. Remove skillet from heat and let cool for 5 minutes.
10. Mix in shredded cheddar cheese and cream cheese until fully combined.
11. Spoon the meat and cheese mixture into each jalapeño half, mounding slightly.
12. Arrange stuffed jalapeños on the prepared baking sheet in a single layer.
13. Bake for 18-20 minutes until peppers are tender and filling is bubbly.
14. Let cool for 5 minutes before serving. Very satisfying with their creamy, spicy kick, these stuffed peppers offer a textural contrast between the tender jalapeño and rich filling. The melted cheese creates a smooth counterpoint to the beef’s savory depth. Serve them alongside cool ranch dip or crumbled over nachos for a flavor boost.
Carne Molida Tostadas with Avocado Crema
Zesty and satisfying, these carne molida tostadas come together in under 30 minutes. Ground beef gets seasoned with bold spices while crispy shells get topped with fresh fixings. The cool avocado crema balances the savory filling perfectly.
Ingredients
– 1 lb ground beef
– 1 tbsp olive oil
– 1/2 cup diced white onion
– 2 cloves minced garlic
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp smoked paprika
– 1/2 cup tomato sauce
– 8 tostada shells
– 1 ripe avocado
– 1/4 cup sour cream
– 2 tbsp lime juice
– 1/4 tsp salt
– 1 cup shredded lettuce
– 1/2 cup crumbled queso fresco
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced white onion and cook for 3 minutes until translucent.
3. Add minced garlic and cook for 30 seconds until fragrant.
4. Add ground beef, breaking it up with a spatula, and cook for 6-8 minutes until browned.
5. Drain excess fat from the skillet using a slotted spoon.
6. Sprinkle ground cumin, chili powder, and smoked paprika over the beef mixture.
7. Stir spices into the beef and cook for 1 minute to toast them.
8. Pour in tomato sauce and simmer for 5 minutes until slightly thickened.
9. While beef simmers, mash avocado in a small bowl until smooth.
10. Whisk in sour cream, lime juice, and salt until fully combined.
11. Warm tostada shells in a 350°F oven for 3 minutes until crisp.
12. Spread 2 tablespoons of avocado crema evenly over each warm tostada shell.
13. Top each shell with 1/4 cup of the seasoned beef mixture.
14. Layer shredded lettuce over the beef on each tostada.
15. Sprinkle crumbled queso fresco evenly over the lettuce.
A perfect crunch gives way to savory spiced beef and cool, creamy toppings. The avocado crema adds tangy brightness that cuts through the richness. For a fun twist, serve these open-faced or stack two for a heartier meal.
Carne Molida and Rice Stuffed Tomatoes
Crafting stuffed tomatoes transforms ordinary ingredients into a complete meal. This version combines seasoned ground beef and rice for a satisfying, all-in-one dish that bakes to perfection. Hollowed tomatoes become edible bowls that hold the flavorful filling.
Ingredients
– 6 large tomatoes
– 1 lb ground beef
– 1 cup long-grain white rice
– 1 medium yellow onion
– 2 cloves garlic
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp dried oregano
– 1/4 tsp cumin
– 2 cups beef broth
– 1/4 cup chopped fresh parsley
Instructions
1. Preheat your oven to 375°F.
2. Cut the top 1/4 inch off each tomato and scoop out the pulp and seeds, leaving a 1/4-inch thick shell.
3. Chop the tomato pulp and set aside.
4. Heat olive oil in a large skillet over medium-high heat.
5. Dice the onion and mince the garlic.
6. Cook the onion in the skillet for 3 minutes until translucent.
7. Add the ground beef and cook for 5 minutes, breaking it up with a spoon until browned.
8. Stir in the garlic and cook for 1 minute until fragrant.
9. Add the rice, salt, pepper, oregano, and cumin to the skillet.
10. Pour in the beef broth and bring to a boil.
11. Reduce heat to low, cover the skillet, and simmer for 15 minutes until rice is partially cooked.
12. Stir in the reserved tomato pulp and chopped parsley.
13. Spoon the beef and rice mixture into the hollowed tomatoes, filling them completely.
14. Arrange the stuffed tomatoes in a baking dish.
15. Bake at 375°F for 25 minutes until tomatoes are tender and filling is hot.
16. Remove from oven and let rest for 5 minutes before serving.
Juicy tomatoes soften to a tender texture while the savory filling maintains a pleasant chew. The beef and rice absorb the tomato juices during baking, creating a moist, flavorful interior. Serve alongside a crisp green salad or with crusty bread to soak up any remaining juices.
Carne Molida Enchiladas with Red Sauce
Tender shredded beef wrapped in corn tortillas makes these enchiladas a comforting weeknight meal. The rich red sauce adds depth without overwhelming heat. This recipe comes together quickly using simple pantry staples.
Ingredients
– 1 lb ground beef
– 12 corn tortillas
– 2 cups red enchilada sauce
– 1 cup shredded Monterey Jack cheese
– 1/2 cup diced white onion
– 2 cloves garlic, minced
– 1 tbsp olive oil
– 1 tsp ground cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 375°F.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
3. Add 1/2 cup diced white onion and cook for 3 minutes until translucent.
4. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
5. Add 1 pound ground beef, breaking it up with a spatula.
6. Cook the beef for 6-8 minutes until browned throughout.
7. Drain excess grease from the skillet.
8. Season the beef with 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
9. Warm 12 corn tortillas in a dry skillet for 15 seconds per side to prevent cracking.
10. Spread 1/2 cup red enchilada sauce in the bottom of a 9×13 inch baking dish.
11. Spoon 2 tablespoons of beef mixture onto each tortilla.
12. Roll each tortilla tightly and place seam-side down in the baking dish.
13. Pour remaining 1 1/2 cups red enchilada sauce evenly over the enchiladas.
14. Sprinkle 1 cup shredded Monterey Jack cheese over the top.
15. Bake uncovered for 20 minutes until the cheese is melted and bubbly.
16. Let rest for 5 minutes before serving.
Perfectly baked enchiladas emerge with tender tortillas that hold their shape without becoming soggy. The savory beef filling contrasts beautifully with the tangy red sauce. Serve them topped with fresh cilantro and a dollop of Mexican crema for extra richness.
Carne Molida and Black Bean Nachos
Overloaded with flavor and ready in minutes, these carne molida and black bean nachos deliver serious satisfaction. Our seasoned ground beef and creamy black beans create the perfect foundation for endless customization. Once you try this method, you’ll never go back to basic nachos again.
Ingredients
– 1 lb ground beef
– 1 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tbsp chili powder
– 1 tsp cumin
– 1/2 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 can (15 oz) black beans, rinsed
– 12 oz tortilla chips
– 2 cups shredded cheddar cheese
– 1/2 cup sour cream
– 1/4 cup chopped cilantro
– 1 jalapeño, sliced
Instructions
1. Preheat your oven to 375°F.
2. Heat olive oil in a large skillet over medium-high heat for 1 minute.
3. Add diced onion and cook for 4 minutes until translucent.
4. Stir in minced garlic and cook for 30 seconds until fragrant.
5. Add ground beef, breaking it up with a spatula.
6. Cook beef for 6-8 minutes until no pink remains.
7. Drain excess fat from the skillet using a slotted spoon.
8. Sprinkle chili powder, cumin, paprika, salt, and black pepper over the beef.
9. Stir spices into the beef mixture and cook for 1 minute.
10. Add rinsed black beans and cook for 2 minutes until heated through.
11. Arrange tortilla chips in a single layer on a baking sheet.
12. Spread the beef and bean mixture evenly over the chips.
13. Sprinkle shredded cheddar cheese over the entire surface.
14. Bake for 8-10 minutes until cheese is fully melted and bubbly.
15. Remove from oven and let rest for 2 minutes.
16. Dollop sour cream over the nachos using a spoon.
17. Scatter chopped cilantro and jalapeño slices across the top.
When the cheese pulls into perfect strings and the chips maintain their crunch underneath, you’ve achieved nacho nirvana. The spicy beef contrasts beautifully with the cool sour cream, while the black beans add creamy texture throughout. Serve immediately with extra jalapeños for those who like it hot.
Carne Molida Sloppy Joes with a Twist
Kick your sloppy joe game up a notch with this Latin-inspired twist. Ground beef gets simmered in a savory tomato sauce with traditional Mexican spices. This hearty sandwich filling comes together quickly for a satisfying weeknight meal.
Ingredients
– 1 lb ground beef
– 1 tbsp olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 bell pepper, diced
– 1 cup tomato sauce
– 2 tbsp tomato paste
– 1 tsp chili powder
– 1 tsp cumin
– 1 tsp oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup beef broth
– 4 hamburger buns
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb ground beef and cook for 5-7 minutes, breaking it up with a spatula until no pink remains.
3. Add diced onion and cook for 3 minutes until translucent, stirring frequently to prevent burning.
4. Stir in minced garlic and diced bell pepper, cooking for 2 more minutes until fragrant.
5. Mix in 1 tsp chili powder, 1 tsp cumin, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper until evenly distributed.
6. Add 2 tbsp tomato paste and cook for 1 minute to deepen the flavor, stirring constantly.
7. Pour in 1 cup tomato sauce and 1/2 cup beef broth, scraping any browned bits from the bottom of the skillet.
8. Reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally, until sauce thickens.
9. While sauce simmers, toast 4 hamburger buns in a 350°F oven for 5 minutes until lightly golden.
10. Spoon the carne molida mixture generously onto the bottom halves of the toasted buns.
11. Cover with the top bun halves and serve immediately. Get ready for a messy, flavorful experience with tender beef in a richly spiced tomato sauce. The slight crunch from the toasted bun contrasts beautifully with the saucy filling—try serving these open-faced with a sprinkle of cotija cheese for extra authenticity.
Carne Molida and Cornbread Casserole
Warm, hearty, and perfect for busy weeknights, this casserole combines savory ground beef with sweet cornbread topping. It comes together quickly with pantry staples and bakes to golden perfection. Your family will love this comforting one-dish meal.
Ingredients
– 1 lb ground beef
– 1 medium yellow onion
– 2 cloves garlic
– 1 tbsp olive oil
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup frozen corn
– 1 cup shredded cheddar cheese
– 1 box cornbread mix
– 1 egg
– 2/3 cup milk
– 2 tbsp melted butter
Instructions
1. Preheat oven to 375°F and grease a 9×13 inch baking dish.
2. Dice the yellow onion and mince the garlic cloves.
3. Heat olive oil in a large skillet over medium-high heat for 1 minute.
4. Add ground beef and cook for 5 minutes, breaking it up with a spatula.
5. Add diced onion and cook for 3 minutes until translucent.
6. Add minced garlic and cook for 1 minute until fragrant.
7. Stir in chili powder, cumin, salt, and black pepper until evenly distributed.
8. Mix in frozen corn and cook for 2 minutes until heated through.
9. Transfer beef mixture to the prepared baking dish and spread evenly.
10. Sprinkle shredded cheddar cheese over the beef layer.
11. In a medium bowl, whisk together cornbread mix, egg, milk, and melted butter until smooth.
12. Pour cornbread batter over the cheese layer, spreading to cover completely.
13. Bake at 375°F for 22-25 minutes until cornbread is golden brown and a toothpick inserted comes out clean.
14. Let rest for 5 minutes before serving. Excellent texture contrast between the savory beef filling and sweet cornbread topping makes every bite satisfying. The cheesy layer melts into the meat for extra richness. Serve with a crisp green salad or top with sliced avocado for fresh contrast.
Carne Molida and Egg Breakfast Burritos
Tired of boring breakfasts? These carne molida and egg breakfast burritos deliver serious flavor in minutes. They’re perfect for meal prep and customizable with your favorite toppings.
Ingredients
– 1 lb ground beef
– 1/2 cup diced onion
– 1/4 cup diced bell pepper
– 2 cloves minced garlic
– 1 tsp chili powder
– 1/2 tsp cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
– 6 large eggs
– 1 tbsp olive oil
– 4 large flour tortillas
– 1/2 cup shredded cheddar cheese
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add ground beef and cook for 5 minutes, breaking it up with a spatula.
3. Add diced onion and bell pepper, cooking for 3 minutes until softened.
4. Stir in minced garlic and cook for 30 seconds until fragrant.
5. Sprinkle chili powder, cumin, salt, and black pepper over the meat mixture.
6. Cook for 2 minutes, stirring constantly to toast the spices.
7. Push meat mixture to one side of the skillet.
8. Crack eggs directly into the empty side of the skillet.
9. Scramble eggs with a spatula for 2 minutes until softly set.
10. Combine eggs with meat mixture, stirring gently to incorporate.
11. Warm tortillas in a dry skillet for 15 seconds per side until pliable.
12. Divide filling evenly among the 4 tortillas, placing it in the center of each.
13. Sprinkle 2 tablespoons of shredded cheddar cheese over each portion of filling.
14. Fold bottom edge of tortilla up over filling, then fold in sides and roll tightly.
15. Place burritos seam-side down in the skillet and cook for 1 minute per side until golden. Buttery tortillas wrap around the savory beef and fluffy eggs, creating perfect textural contrast. Brighten them with fresh salsa or serve with cool sour cream for balance.
Carne Molida and Spinach Stuffed Shells
Just when you think stuffed shells can’t get better, this carne molida and spinach version proves otherwise. Juicy ground beef pairs perfectly with earthy spinach in a rich tomato sauce. Jumbo pasta shells create the perfect edible containers for this satisfying filling.
Ingredients
– 12 jumbo pasta shells
– 1 lb ground beef
– 1 tbsp olive oil
– 1/2 cup chopped onion
– 2 cloves minced garlic
– 10 oz frozen spinach, thawed and squeezed dry
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cups marinara sauce
– 1 cup shredded mozzarella cheese
Instructions
1. Preheat oven to 375°F.
2. Cook pasta shells according to package directions until al dente.
3. Drain shells and arrange them opening-side up on a baking sheet to prevent sticking.
4. Heat olive oil in a large skillet over medium-high heat.
5. Add ground beef and cook until browned, breaking it into small pieces, about 5-7 minutes.
6. Add chopped onion and cook until translucent, about 3 minutes.
7. Stir in minced garlic and cook for 30 seconds until fragrant.
8. Transfer beef mixture to a large bowl and let cool for 5 minutes.
9. Squeeze all excess moisture from thawed spinach using paper towels.
10. Add spinach, ricotta, Parmesan, egg, oregano, salt, and pepper to the beef mixture.
11. Mix filling thoroughly until well combined.
12. Spread 1 cup marinara sauce evenly in a 9×13 inch baking dish.
13. Spoon filling into each pasta shell until generously stuffed.
14. Arrange stuffed shells in a single layer over the sauce.
15. Top with remaining 1 cup marinara sauce.
16. Sprinkle shredded mozzarella evenly over the top.
17. Cover dish with foil and bake for 20 minutes.
18. Remove foil and bake for 10 more minutes until cheese is golden and bubbly.
19. Let rest for 5 minutes before serving. But the real magic happens when you let these shells rest—the filling firms up perfectly while the flavors meld together. The tender pasta gives way to a savory, well-seasoned filling that’s both hearty and surprisingly light. Consider serving these with garlic bread to soak up every bit of the rich tomato sauce.
Carne Molida and Sweet Potato Hash
Humble ground beef and sweet potatoes transform into a hearty skillet meal that comes together in under 30 minutes. This savory hash delivers balanced nutrition with minimal effort, making it perfect for busy weeknights. Keep ingredients simple and let the natural flavors shine through.
Ingredients
– 1 lb ground beef (85% lean)
– 2 medium sweet potatoes (peeled, ½-inch dice)
– 1 yellow onion (½-inch dice)
– 2 tbsp olive oil
– 1 tsp smoked paprika
– ½ tsp garlic powder
– ½ tsp salt
– ¼ tsp black pepper
– 4 large eggs
– 2 tbsp chopped fresh parsley
Instructions
1. Heat 2 tbsp olive oil in a large cast-iron skillet over medium-high heat until shimmering.
2. Add 1 lb ground beef and cook for 4 minutes, breaking it into crumbles with a spatula.
3. Stir in 1 diced yellow onion and cook for 3 minutes until translucent.
4. Add 2 diced sweet potatoes, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper.
5. Cook for 12 minutes, stirring every 3 minutes, until sweet potatoes are fork-tender. Tip: Cover the skillet for the first 8 minutes to steam the potatoes faster.
6. Create 4 wells in the hash mixture using the back of a spoon.
7. Crack 1 egg into each well. Tip: Crack eggs into a small bowl first to avoid shell fragments.
8. Cover the skillet and cook for 5 minutes over medium-low heat until egg whites are set but yolks are still runny.
9. Remove from heat and sprinkle with 2 tbsp chopped fresh parsley. Tip: For crispier potatoes, press the hash down firmly with a spatula halfway through cooking.
Perfectly cooked eggs add richness to the savory beef and sweet potato base. The soft potatoes contrast nicely with the crispy beef crumbles throughout. Serve directly from the skillet with warm tortillas or over greens for a complete meal.
Carne Molida and Poblano Chile Rellenos
Dive into these satisfying stuffed peppers that deliver bold Mexican flavors with minimal fuss. Ground beef and roasted poblanos create a hearty filling that’s both comforting and impressive. This recipe comes together quickly for a weeknight meal that feels special enough for guests.
Ingredients
– 4 large poblano peppers
– 1 pound ground beef
– 1/2 cup white onion, diced
– 2 garlic cloves, minced
– 1/2 cup tomato sauce
– 1 teaspoon ground cumin
– 1/2 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup shredded Monterey Jack cheese
– 1/4 cup vegetable oil
– 1/4 cup all-purpose flour
– 2 large eggs
– 1/2 cup whole milk
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place poblano peppers directly on oven rack and roast for 20 minutes, turning once halfway through.
3. Transfer peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen skins.
4. Carefully peel the charred skin from each pepper while keeping them intact.
5. Make a lengthwise slit in each pepper and remove seeds and membranes.
6. Heat a large skillet over medium-high heat and add ground beef.
7. Cook beef for 5 minutes, breaking it up with a spatula until no pink remains.
8. Add diced onion and cook for 3 minutes until softened.
9. Stir in minced garlic and cook for 1 minute until fragrant.
10. Mix in tomato sauce, cumin, oregano, salt, and black pepper.
11. Simmer the mixture for 5 minutes until slightly thickened.
12. Remove skillet from heat and stir in shredded Monterey Jack cheese.
13. Spoon the beef mixture evenly into the prepared poblano peppers.
14. Whisk together eggs and milk in a shallow bowl until fully combined.
15. Place flour in a separate shallow bowl.
16. Dredge each stuffed pepper in flour, shaking off excess.
17. Dip floured peppers into the egg mixture, coating completely.
18. Heat vegetable oil in a large skillet over medium heat until shimmering.
19. Fry peppers for 3-4 minutes per side until golden brown and crispy.
20. Transfer to a paper towel-lined plate to drain excess oil.
Final bites reveal tender peppers with a satisfying crunch from the light coating. The spicy poblanos balance beautifully with the rich, cheesy beef filling. For a complete meal, serve alongside Mexican rice and a crisp green salad with lime vinaigrette.
Carne Molida and Mushroom Stroganoff
Crafting this savory twist on stroganoff transforms humble ingredients into a rich, comforting meal. Carne molida brings depth while mushrooms add earthy notes, creating a satisfying weeknight dinner that comes together in under 30 minutes. This version skips the traditional sour cream for a lighter yet equally creamy finish.
Ingredients
– 1 lb ground beef
– 8 oz cremini mushrooms
– 1 medium yellow onion
– 2 cloves garlic
– 2 tbsp olive oil
– 1 cup beef broth
– 1/2 cup heavy cream
– 2 tbsp all-purpose flour
– 1 tsp paprika
– 1/2 tsp black pepper
– 1/2 tsp salt
– 12 oz egg noodles
– 2 tbsp chopped fresh parsley
Instructions
1. Bring a large pot of salted water to boil for egg noodles.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add ground beef and cook for 5-6 minutes, breaking it up with a spatula until browned.
4. Transfer beef to a plate, leaving 1 tablespoon of drippings in the skillet.
5. Add sliced mushrooms and diced onion to the skillet, cooking for 6-7 minutes until mushrooms release their liquid and onions soften.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Sprinkle flour over the mushroom mixture and cook for 1 minute, stirring constantly to coat everything evenly.
8. Gradually pour in beef broth while scraping up any browned bits from the bottom of the skillet.
9. Return the cooked beef to the skillet along with paprika, salt, and pepper.
10. Reduce heat to medium-low and simmer for 8 minutes until sauce thickens slightly.
11. Meanwhile, cook egg noodles according to package directions until al dente, then drain.
12. Stir heavy cream into the beef mixture and heat through for 2 minutes without boiling.
13. Remove skillet from heat and stir in chopped parsley.
14. Serve the stroganoff immediately over cooked egg noodles.
Serve this stroganoff over the tender egg noodles to soak up every bit of the creamy sauce. The ground beef stays wonderfully juicy while the mushrooms provide meaty texture throughout. For a fun twist, try serving it in hollowed-out bread bowls or over crispy roasted potatoes instead of noodles.
Carne Molida and Zucchini Skillet Dinner
Savor this quick, one-pan meal that transforms simple ingredients into a satisfying dinner. Skip the extra dishes and get dinner on the table fast. This hearty skillet combines protein and vegetables for a complete meal.
Ingredients
– 1 tbsp olive oil
– 1 lb ground beef
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 medium zucchinis, diced
– 1 (14.5 oz) can diced tomatoes
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chopped fresh parsley
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers.
2. Add 1 lb ground beef to the hot skillet, breaking it apart with a spatula.
3. Cook the beef for 5-7 minutes until no pink remains, stirring occasionally.
4. Add 1 diced yellow onion and cook for 4 minutes until translucent.
5. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
6. Add 2 diced zucchinis to the skillet and cook for 5 minutes until slightly softened.
7. Pour in 1 can diced tomatoes with their juices, scraping any browned bits from the pan bottom.
8. Stir in 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
9. Reduce heat to medium-low, cover the skillet, and simmer for 10 minutes to blend flavors.
10. Remove from heat and stir in 1/4 cup chopped fresh parsley.
A rich tomato base soaks into the tender zucchini and savory beef, creating a moist, cohesive texture. The fresh parsley adds a bright finish that cuts through the richness. For a creative twist, serve it over crispy tortilla chips or stuffed into bell peppers before baking.
Carne Molida and Cheese Tamales
Lately, I’ve been craving the ultimate comfort food that combines savory ground beef with melted cheese in a soft masa blanket. These carne molida and cheese tamales deliver exactly that satisfying combination. They’re surprisingly straightforward to make at home with the right technique.
Ingredients
– 2 cups masa harina
– 1 1/2 cups warm chicken broth
– 1/2 cup lard
– 1 tsp baking powder
– 1 tsp salt
– 1 lb ground beef
– 1/2 cup diced onion
– 2 cloves minced garlic
– 1 tsp cumin
– 1 tsp chili powder
– 1 cup shredded Monterey Jack cheese
– 20 corn husks
Instructions
1. Soak corn husks in warm water for 30 minutes until pliable.
2. Cook ground beef in a skillet over medium-high heat for 8-10 minutes until browned.
3. Add diced onion and minced garlic to the skillet, cooking for 3 minutes until softened.
4. Stir in cumin and chili powder, cooking for 1 minute until fragrant.
5. Drain excess fat from the beef mixture and let cool completely.
6. Beat lard with an electric mixer on high speed for 3 minutes until light and fluffy.
7. Gradually add masa harina, alternating with warm chicken broth, mixing until smooth.
8. Incorporate baking powder and salt into the masa mixture until fully combined.
9. Spread 2 tablespoons of masa dough onto the center of each soaked corn husk.
10. Place 1 tablespoon of cooled beef mixture and 1 tablespoon of shredded cheese in the center of the masa.
11. Fold the sides of the corn husk inward, then fold the bottom up to enclose the filling.
12. Arrange tamales upright in a steamer basket with open ends facing upward.
13. Steam tamales over boiling water for 60 minutes, maintaining a steady boil.
14. Check doneness by removing one tamale – the husk should peel away cleanly from the masa.
15. Let tamales rest for 10 minutes before serving to allow the masa to set.
Each tamale reveals a perfectly steamed masa exterior that gives way to the rich, spiced beef and melted cheese center. The Monterey Jack creates satisfying cheese pulls that complement the savory filling beautifully. Try serving them with a drizzle of crema and pickled onions for added brightness and texture contrast.
Carne Molida and Lentil Soup
Ready for a hearty, protein-packed meal that comes together fast? Carne molida and lentil soup delivers deep flavor with minimal effort. This one-pot wonder is perfect for busy weeknights.
Ingredients
– 1 lb ground beef
– 1 cup brown lentils
– 1 medium yellow onion
– 2 cloves garlic
– 2 medium carrots
– 2 stalks celery
– 6 cups beef broth
– 1 (14.5 oz) can diced tomatoes
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp black pepper
– 1/2 tsp salt
Instructions
1. Heat 2 tablespoons olive oil in a large pot over medium-high heat until shimmering.
2. Add 1 pound ground beef and cook for 5 minutes, breaking it apart with a spoon.
3. Drain excess fat from the pot using a spoon.
4. Dice 1 medium yellow onion and add to the pot.
5. Cook onion and beef together for 3 minutes until onion softens.
6. Mince 2 cloves garlic and add to the pot.
7. Cook for 1 minute until fragrant.
8. Chop 2 medium carrots and 2 stalks celery into 1/2-inch pieces.
9. Add carrots and celery to the pot.
10. Stir in 1 cup brown lentils, 1 teaspoon dried oregano, 1/2 teaspoon black pepper, and 1/2 teaspoon salt.
11. Pour in 6 cups beef broth and 1 can diced tomatoes with their juices.
12. Bring soup to a boil over high heat.
13. Reduce heat to low, cover pot, and simmer for 35 minutes until lentils are tender.
14. Check seasoning and adjust salt if needed before serving.
A rich, thick texture makes this soup satisfying on its own. The lentils absorb the savory beef broth while maintaining slight firmness. Serve with crusty bread for dipping or top with fresh parsley for brightness.
Summary
Brimming with delicious possibilities, this carne molida recipe collection offers something for every taste and occasion. We hope these flavorful dishes inspire your next family meal! Try your favorites and let us know which ones you love in the comments below. Don’t forget to share this tasty roundup on Pinterest so other home cooks can discover these amazing recipes too.
