Ready to spice up your dinner routine? We’ve gathered 20 fiery Mexican beef recipes that transform simple ingredients into mouthwatering meals. From quick weeknight tacos to slow-cooked comfort food, these dishes bring bold flavors to your table with minimal fuss. Whether you’re craving something smoky, zesty, or downright spicy, you’ll find plenty of inspiration to keep your meals exciting. Let’s dive into these delicious recipes!
Slow Cooker Mexican Shredded Beef Tacos
Oh, you know those days when you want something delicious but don’t want to spend hours in the kitchen? This slow cooker shredded beef is your answer—it practically cooks itself while you go about your day. Just set it and forget it, then come home to the most incredible taco filling you’ve ever tasted.
Ingredients
– About 3 pounds of beef chuck roast
– A couple of tablespoons of olive oil
– One large yellow onion, chopped up
– Four garlic cloves, minced
– A 7-ounce can of chipotle peppers in adobo sauce
– A 15-ounce can of diced tomatoes
– A cup of beef broth
– Two teaspoons of ground cumin
– One teaspoon of dried oregano
– A teaspoon of chili powder
– A good pinch of salt
– A splash of lime juice
– Corn or flour tortillas for serving
Instructions
1. Pat your beef chuck roast completely dry with paper towels—this helps it brown beautifully instead of steaming.
2. Heat a couple of tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
3. Sear the beef roast for 4-5 minutes per side until you get a deep brown crust all over.
4. Transfer the seared beef to your slow cooker.
5. In the same skillet, sauté one chopped yellow onion for about 5 minutes until it turns translucent.
6. Add four minced garlic cloves and cook for just 1 minute until fragrant.
7. Spoon the onion and garlic mixture over the beef in the slow cooker.
8. Pour in one 15-ounce can of diced tomatoes with their juices.
9. Add one 7-ounce can of chipotle peppers in adobo sauce—these give amazing smoky heat.
10. Pour in one cup of beef broth to create the cooking liquid.
11. Sprinkle in two teaspoons of ground cumin, one teaspoon of dried oregano, one teaspoon of chili powder, and a good pinch of salt.
12. Stir everything around the beef to combine the flavors.
13. Cover and cook on low for 8 hours—the long, slow cooking makes the beef incredibly tender.
14. Remove the beef to a cutting board and shred it with two forks—it should fall apart easily.
15. Return the shredded beef to the slow cooker and stir in a splash of fresh lime juice to brighten everything up.
16. Let it heat through for about 15 minutes to absorb all those amazing flavors. Keep an eye on your slow cooker during the last hour—if the liquid seems too thin, leave the lid slightly ajar to let some steam escape and thicken the sauce. Know that this beef turns out so tender it practically melts in your mouth, with this incredible smoky-spicy flavor from the chipotles that’s balanced by the bright lime. It’s fantastic in tacos, but try it over rice bowls or stuffed into quesadillas for something different.
Beef Enchiladas with Red Chile Sauce
Wondering what to make for dinner tonight that feels special but won’t keep you in the kitchen forever? These beef enchiladas with red chile sauce are your answer—they’re cozy, flavorful, and perfect for a weeknight win. You’ll love how the rich sauce wraps around tender beef and melted cheese.
Ingredients
– 1 pound of ground beef
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– 1 tablespoon of olive oil
– 2 cups of red enchilada sauce (store-bought or homemade)
– 8 flour tortillas (6-inch size)
– 2 cups of shredded Monterey Jack cheese
– A pinch of salt
– A sprinkle of black pepper
– A handful of fresh cilantro, chopped
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray or a dab of oil.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
3. Add 1 chopped onion and cook for 4–5 minutes, stirring often, until it turns soft and translucent.
4. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant—be careful not to burn it, as this can make the dish bitter.
5. Add 1 pound of ground beef to the skillet, breaking it up with a spoon, and cook for 6–8 minutes until it’s browned and no pink remains.
6. Season the beef mixture with a pinch of salt and a sprinkle of black pepper, then remove the skillet from the heat.
7. Pour 1/2 cup of red enchilada sauce into the beef mixture and stir to combine—this adds moisture and helps bind the filling.
8. Warm 8 flour tortillas in the microwave for 20 seconds or in a dry skillet for 10 seconds per side to make them pliable and less likely to tear.
9. Spoon about 1/3 cup of the beef filling onto each tortilla, top with a handful of shredded Monterey Jack cheese, and roll them up tightly.
10. Place the rolled enchiladas seam-side down in the prepared baking dish, packing them snugly to prevent unrolling.
11. Pour the remaining 1 1/2 cups of red enchilada sauce evenly over the top, covering all the enchiladas.
12. Sprinkle the rest of the shredded Monterey Jack cheese over the sauce, making sure it’s distributed evenly.
13. Bake in the preheated oven for 20–25 minutes, until the cheese is bubbly and lightly golden brown.
14. Let the enchiladas rest for 5 minutes after baking—this allows the sauce to set so they hold their shape when served.
15. Garnish with a handful of chopped fresh cilantro just before serving.
Fresh from the oven, these enchiladas have a saucy, tender bite with a hint of spice from the red chile. For a fun twist, serve them with a side of cool avocado slices or a dollop of sour cream to balance the richness.
Carne Asada Street Tacos
Haven’t you been craving those amazing street tacos you get from food trucks? Well, you can totally make them at home. These carne asada tacos are surprisingly simple and packed with that authentic flavor you love.
Ingredients
– 2 lbs of flank steak
– A couple of limes, juiced
– A splash of orange juice
– 3 minced garlic cloves
– A handful of chopped cilantro
– 1 tsp of cumin
– 1 tsp of chili powder
– A pinch of salt and pepper
– 8 small corn tortillas
– 1 diced white onion
– A bunch of fresh cilantro for garnish
Instructions
1. Combine the lime juice, orange juice, minced garlic, chopped cilantro, cumin, chili powder, salt, and pepper in a large bowl.
2. Place the flank steak in the bowl and coat it completely with the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 8 hours for deeper flavor.
4. Preheat your grill to high heat, around 450°F.
5. Remove the steak from the marinade and let excess drip off.
6. Grill the steak for 5-7 minutes per side for medium-rare, or until it reaches 135°F internally.
7. Transfer the steak to a cutting board and let it rest for 5 minutes to keep the juices in.
8. Thinly slice the steak against the grain for maximum tenderness.
9. Warm the corn tortillas on the grill for about 30 seconds per side until they’re pliable.
10. Fill each tortilla with a few slices of the grilled steak.
11. Top with diced white onion and fresh cilantro leaves.
12. Serve immediately while everything is warm.
Did you notice how tender and juicy the steak turns out? The char from the grill pairs perfectly with the fresh toppings, making each bite a burst of flavor. Try serving these with a side of pickled jalapeños for an extra kick that’ll have everyone coming back for more.
Mexican Beef and Rice Skillet
Got a busy week ahead and need something hearty that comes together fast? This Mexican beef and rice skillet is your new best friend—it’s packed with flavor, cooks in one pan, and makes cleanup a breeze. You’ll love how the rice soaks up all those delicious spices.
Ingredients
- 1 pound of ground beef
- 1 cup of long-grain white rice
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 1 can (14.5 ounces) of diced tomatoes, undrained
- 1 cup of beef broth
- 1 tablespoon of chili powder
- 1 teaspoon of ground cumin
- A couple of tablespoons of olive oil
- A big pinch of salt
- A handful of shredded cheddar cheese
- A few fresh cilantro leaves for topping
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
- Add 1 pound of ground beef and cook for 5–7 minutes, breaking it up with a spoon until no pink remains.
- Stir in 1 chopped small onion and 2 minced garlic cloves, and cook for 3–4 minutes until the onion softens.
- Sprinkle in 1 tablespoon of chili powder, 1 teaspoon of ground cumin, and a big pinch of salt, stirring for 1 minute to toast the spices.
- Add 1 cup of long-grain white rice and toss to coat it in the spiced beef mixture.
- Pour in 1 can of undrained diced tomatoes and 1 cup of beef broth, scraping the bottom of the skillet to lift any browned bits.
- Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for 18–20 minutes until the rice is tender and has absorbed the liquid.
- Remove the skillet from the heat and let it sit, covered, for 5 minutes to allow the rice to steam and firm up.
- Fluff the rice and beef mixture with a fork, then sprinkle a handful of shredded cheddar cheese over the top.
- Cover the skillet again for 2–3 minutes until the cheese melts.
- Garnish with a few fresh cilantro leaves before serving.
But the best part? The rice turns out fluffy yet slightly sticky, clinging to the savory beef and zesty tomatoes. Serve it straight from the skillet with a side of tortilla chips for scooping, or stuff it into warm flour tortillas for an easy burrito night—it’s so versatile, you’ll want to make it weekly.
Spicy Beef Quesadillas with Avocado Crema
Oh my goodness, you have to try these spicy beef quesadillas—they’re the perfect quick dinner when you’re craving something with a kick but don’t want to spend forever in the kitchen. That creamy avocado crema cools everything down just right. Let’s get cooking!
Ingredients
– 1 pound of ground beef
– 1 tablespoon of olive oil
– 1 small onion, chopped up
– 2 cloves of garlic, minced
– 1 tablespoon of chili powder
– 1 teaspoon of cumin
– A pinch of salt
– 4 large flour tortillas
– 2 cups of shredded Monterey Jack cheese
– For the crema: 1 ripe avocado, 1/2 cup of sour cream, a squeeze of lime juice (about 1 tablespoon), and a splash of water to thin it
Instructions
1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
2. Add 1 small chopped onion and cook for 3–4 minutes, until it’s softened and translucent.
3. Stir in 2 minced garlic cloves and cook for 30 seconds, just until fragrant.
4. Add 1 pound of ground beef, breaking it up with a spoon, and cook for 6–8 minutes until no pink remains.
5. Sprinkle in 1 tablespoon of chili powder, 1 teaspoon of cumin, and a pinch of salt, then stir to coat the beef evenly.
6. Remove the beef mixture from the skillet and wipe the skillet clean with a paper towel.
7. Place one flour tortilla in the skillet over medium heat.
8. Sprinkle 1/2 cup of shredded Monterey Jack cheese evenly over half of the tortilla.
9. Spoon a quarter of the beef mixture over the cheese.
10. Fold the other half of the tortilla over the filling and press down gently.
11. Cook for 2–3 minutes until the bottom is golden brown and crispy.
12. Flip the quesadilla and cook for another 2–3 minutes until the other side is golden and the cheese is melted.
13. Repeat steps 7–12 with the remaining tortillas, beef, and cheese.
14. While the quesadillas cook, mash 1 ripe avocado in a bowl until smooth.
15. Mix in 1/2 cup of sour cream, 1 tablespoon of lime juice, and a splash of water until it’s creamy and drizzle-able.
16. Let the quesadillas cool for 1–2 minutes before slicing into wedges.
17. Drizzle the avocado crema over the top just before serving.
Look at that—crispy tortillas hugging that spicy beef and gooey cheese, all smoothed out by the cool avocado crema. They’re fantastic with a side of pickled jalapeños or crumbled over a salad for a fun twist. Dig in and enjoy every cheesy bite!
Beef Barbacoa Burrito Bowls
Get ready for the easiest, most flavorful dinner that practically cooks itself! These beef barbacoa burrito bowls are perfect for busy weeknights when you want something delicious without the fuss. You’ll love how the tender shredded beef soaks up all those amazing spices.
Ingredients
– 2 pounds of beef chuck roast, cut into 4 big chunks
– A couple tablespoons of olive oil
– 1 large yellow onion, chopped into rough pieces
– 4 cloves of garlic, smashed
– 2 chipotle peppers in adobo sauce, plus a good splash of that saucy goodness
– A generous squeeze of fresh lime juice (about 2 tablespoons)
– 1 tablespoon each of ground cumin and dried oregano
– 2 teaspoons of kosher salt
– 1 teaspoon of black pepper
– 1 cup of beef broth
– 2 cups of cooked rice for serving
– Your favorite toppings like avocado slices, fresh cilantro, and a dollop of sour cream
Instructions
1. Pat your beef chunks completely dry with paper towels – this helps them get that beautiful sear instead of steaming.
2. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat until it shimmers.
3. Sear the beef chunks for 3-4 minutes per side until they develop a deep brown crust.
4. Remove the beef and set aside on a plate, then add your chopped onion to the same pot.
5. Cook the onions for 5 minutes until they start turning translucent and picking up those browned bits from the bottom.
6. Add the smashed garlic and cook for just 1 minute until fragrant – careful not to burn it!
7. Stir in the chipotle peppers, adobo sauce, lime juice, cumin, oregano, salt, and pepper.
8. Return the seared beef to the pot and pour in 1 cup of beef broth.
9. Bring everything to a gentle simmer, then cover and reduce heat to low.
10. Let it cook for 3-4 hours until the beef shreds easily with a fork – the longer it cooks, the more tender it gets.
11. Remove the beef chunks and use two forks to shred all the meat, discarding any large fat pieces.
12. Return the shredded beef to the pot and stir it into the remaining sauce.
13. Let it simmer uncovered for 10 minutes to thicken the sauce and let the flavors meld.
14. Divide 2 cups of cooked rice among bowls and top generously with the barbacoa beef.
Really, the magic happens in that slow simmer – the beef becomes so tender it practically melts. That smoky chipotle flavor pairs perfectly with cool toppings like creamy avocado. Try serving these bowls with extra lime wedges for squeezing over everything – it brightens up all those rich, spicy notes!
Mexican Picadillo with Potatoes
Mmm, picture this: you’re craving something hearty, a little spicy, and totally comforting—like a cozy hug in a bowl. That’s exactly what this Mexican picadillo with potatoes delivers, and it’s easier to whip up than you might think.
Ingredients
– A splash of olive oil
– 1 pound of ground beef
– 1 onion, chopped up
– 2 cloves of garlic, minced
– 1 bell pepper, diced
– 2 potatoes, peeled and cubed
– A 14.5-ounce can of diced tomatoes
– A couple of tablespoons of tomato paste
– A cup of beef broth
– A teaspoon of cumin
– A teaspoon of chili powder
– A pinch of salt and black pepper
– A handful of fresh cilantro, chopped
Instructions
1. Heat a splash of olive oil in a large skillet over medium-high heat until it shimmers.
2. Add 1 pound of ground beef and cook for 5–7 minutes, breaking it up with a spoon until it’s browned and no pink remains.
3. Toss in the chopped onion and minced garlic, and sauté for 3–4 minutes until the onion turns soft and fragrant.
4. Stir in the diced bell pepper and cubed potatoes, cooking for another 5 minutes to lightly soften the edges.
5. Mix in the can of diced tomatoes, a couple of tablespoons of tomato paste, and a cup of beef broth, stirring until everything is well combined.
6. Sprinkle in the teaspoon of cumin, teaspoon of chili powder, and a pinch of salt and black pepper, stirring to coat all the ingredients evenly.
7. Reduce the heat to low, cover the skillet, and let it simmer for 20–25 minutes until the potatoes are tender when pierced with a fork.
8. Stir in the handful of chopped cilantro just before serving to keep it fresh and vibrant.
The potatoes soak up all the savory spices, giving each bite a soft, hearty texture that pairs perfectly with the zesty tomatoes and beef. Try scooping it over rice or stuffing it into warm tortillas for a fun twist—it’s a crowd-pleaser every time.
Beef and Bean Chimichangas
Wondering what to make for dinner that’s both satisfying and easy? These beef and bean chimichangas deliver that perfect crispy crunch with a hearty filling everyone loves. You’ll have them on the table in no time, and they’re guaranteed to become a new favorite.
Ingredients
– 1 pound of ground beef
– 1 can (15 ounces) of refried beans
– 1 cup of shredded cheddar cheese
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1 packet of taco seasoning
– A splash of vegetable oil
– 6 large flour tortillas
– A couple of tablespoons of water
Instructions
1. Heat a large skillet over medium-high heat and add the ground beef, breaking it up with a spoon.
2. Cook the beef for 5-7 minutes until it’s fully browned and no pink remains.
3. Add the chopped onion and minced garlic to the skillet, stirring for 2-3 minutes until the onion is soft and fragrant.
4. Sprinkle in the taco seasoning and the couple of tablespoons of water, stirring to coat everything evenly.
5. Reduce the heat to low and stir in the refried beans until the mixture is well combined and heated through.
6. Remove the skillet from the heat and fold in the shredded cheddar cheese until it melts into the filling.
7. Lay a flour tortilla flat and spoon about ½ cup of the beef and bean mixture onto the center.
8. Fold the sides of the tortilla inward, then roll it up tightly from the bottom to enclose the filling completely.
9. Repeat with the remaining tortillas and filling.
10. Heat a splash of vegetable oil in a clean skillet over medium heat until it shimmers.
11. Place 2-3 chimichangas seam-side down in the skillet and cook for 2-3 minutes until golden brown and crisp.
12. Flip them carefully and cook for another 2-3 minutes until the other side is equally golden.
13. Transfer to a paper towel-lined plate to drain any excess oil.
14. Repeat with the remaining chimichangas, adding more oil if needed.
That first bite gives you a satisfying crunch followed by the savory, cheesy filling inside. Try serving them with a dollop of cool sour cream or a zesty salsa for a fun twist that balances the warmth perfectly.
Mexican Beef Stuffed Peppers
Busy weeknights call for something hearty and hands-off, and these Mexican beef stuffed peppers are exactly that. You get all the comforting flavors of taco night baked right into colorful bell peppers—perfect for when you want a complete meal with minimal cleanup. They’re basically a fiesta in an edible bowl!
Ingredients
– 4 large bell peppers (any color you like)
– 1 pound of ground beef
– 1 cup of cooked rice
– 1 cup of shredded cheddar cheese
– 1/2 cup of salsa
– 1 small onion, diced
– 2 cloves of garlic, minced
– 1 tablespoon of olive oil
– 1 teaspoon of chili powder
– 1/2 teaspoon of cumin
– A pinch of salt and black pepper
Instructions
1. Preheat your oven to 375°F.
2. Slice the bell peppers in half lengthwise and remove the seeds and membranes.
3. Place the pepper halves cut-side up in a baking dish.
4. Heat the olive oil in a large skillet over medium-high heat.
5. Add the diced onion and cook for 3-4 minutes until softened.
6. Add the minced garlic and cook for 1 more minute until fragrant.
7. Add the ground beef to the skillet, breaking it up with a spoon.
8. Cook the beef for 6-8 minutes until browned and no longer pink.
9. Drain any excess grease from the skillet.
10. Stir in the cooked rice, salsa, chili powder, cumin, salt, and black pepper.
11. Let the mixture simmer for 2-3 minutes to blend the flavors.
12. Spoon the beef and rice mixture evenly into the pepper halves.
13. Top each stuffed pepper with shredded cheddar cheese.
14. Cover the baking dish with foil and bake for 25 minutes.
15. Remove the foil and bake for another 10 minutes until the cheese is bubbly and lightly browned.
16. Let the peppers rest for 5 minutes before serving.
Just out of the oven, these peppers are tender with a satisfying bite, while the filling is savory and cheesy with a hint of spice. Juicy and packed with flavor, they’re fantastic topped with a dollop of sour cream or sliced avocado for extra creaminess. Leftovers reheat beautifully for lunch the next day—if you’re lucky enough to have any!
Cheesy Beef Nachos Supreme
Let’s be real—sometimes you just need a big, messy plate of nachos that hits all the right spots. This Cheesy Beef Nachos Supreme is exactly that: loaded with seasoned ground beef, melty cheese, and all your favorite toppings. Perfect for game day, movie night, or when you’re just craving something seriously satisfying.
Ingredients
– 1 pound of ground beef
– 1 packet of taco seasoning
– A big bag of tortilla chips
– 2 cups of shredded cheddar cheese
– 1 cup of diced tomatoes
– ½ cup of sliced black olives
– ½ cup of sour cream
– ¼ cup of chopped fresh cilantro
– A couple of sliced jalapeños
Instructions
1. Preheat your oven to 375°F.
2. Brown the ground beef in a skillet over medium-high heat for about 8–10 minutes, breaking it up with a spoon as it cooks.
3. Drain any excess grease from the skillet.
4. Stir in the taco seasoning and ¼ cup of water, then simmer for 5 minutes until the liquid is absorbed.
5. Spread the tortilla chips in a single layer on a large baking sheet.
6. Sprinkle half of the shredded cheddar cheese evenly over the chips.
7. Spoon the seasoned beef over the cheese layer.
8. Top with the remaining cheddar cheese.
9. Bake for 10–12 minutes, or until the cheese is fully melted and bubbly.
10. Remove from the oven and immediately top with diced tomatoes, black olives, jalapeños, and cilantro.
11. Add dollops of sour cream across the top.
12. Serve right away while everything is warm and gooey.
You’ll love the crunch of the chips against the savory beef and stretchy melted cheese. For a fun twist, set up a nacho bar with extra toppings like guacamole or salsa so everyone can customize their own plate!
One-Pan Mexican Beef and Cornbread Casserole
Zesty and comforting, this one-pan wonder brings together all your favorite Mexican flavors with minimal cleanup. You’ll love how the savory beef mixture bakes right under a golden cornbread topping. It’s the perfect cozy dinner for busy weeknights when you want something delicious without the fuss.
Ingredients
- 1 pound of ground beef
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 can of black beans, drained and rinsed
- 1 cup of corn kernels
- 1 can of diced tomatoes with green chilies
- 1 packet of taco seasoning
- 1 cup of shredded cheddar cheese
- 1 box of cornbread mix
- 1 egg
- ⅓ cup of milk
Instructions
- Preheat your oven to 375°F.
- Brown the ground beef in a large oven-safe skillet over medium-high heat for 6-8 minutes, breaking it up with a spoon as it cooks.
- Add the chopped onion and minced garlic to the skillet, cooking for another 4-5 minutes until the onion is translucent and fragrant.
- Stir in the drained black beans, corn, diced tomatoes with green chilies, and taco seasoning, mixing everything together thoroughly. Tip: If you like extra heat, add a diced jalapeño here!
- Sprinkle the shredded cheddar cheese evenly over the beef mixture.
- In a medium bowl, whisk together the cornbread mix, egg, and milk until just combined—don’t overmix or the cornbread can become tough.
- Carefully spread the cornbread batter over the cheesy beef layer, using a spatula to cover it completely. Tip: Leave a small gap around the edges to let steam escape during baking.
- Bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean. Tip: For extra browning, broil for the last 1-2 minutes, watching closely to prevent burning.
- Let the casserole rest for 5 minutes before serving to allow the layers to set.
Mouthwatering and satisfying, this casserole delivers a wonderful contrast between the savory, spiced beef base and the slightly sweet, fluffy cornbread topping. The melted cheese adds a gooey richness that ties everything together beautifully. Try serving it with a dollop of cool sour cream and fresh cilantro for a bright finish that cuts through the warmth.
Beef Birria Tacos with Consommé
So, you’ve probably seen those gorgeous, drippy birria tacos all over social media, right? They’re the ultimate comfort food—tender shredded beef tucked into crispy tortillas, with a rich consommé for dipping. Let’s make your kitchen smell incredible today.
Ingredients
– About 2 pounds of beef chuck roast, cut into big chunks
– A couple of dried guajillo chiles, stems and seeds removed
– One white onion, roughly chopped
– Four cloves of garlic, smashed
– A big splash of apple cider vinegar
– A teaspoon of dried oregano
– A half teaspoon of ground cumin
– Two cups of beef broth
– Corn tortillas
– A handful of chopped cilantro
– A lime or two, cut into wedges
Instructions
1. Place the dried guajillo chiles in a bowl and cover them with very hot water. Let them soak for 15 minutes until they’re soft and pliable.
2. In a large Dutch oven or heavy pot, heat a tablespoon of oil over medium-high heat. Sear the beef chuck pieces on all sides until they develop a deep brown crust, about 4–5 minutes per side.
3. Add the chopped onion and smashed garlic to the pot. Sauté for 3–4 minutes until the onion is translucent and fragrant.
4. Drain the soaked chiles and transfer them to a blender. Add the apple cider vinegar, oregano, cumin, and a half cup of beef broth. Blend on high until completely smooth.
5. Pour the blended chile sauce over the beef in the pot. Add the remaining beef broth and stir to combine everything.
6. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 3 hours, or until the beef shreds easily with a fork. Tip: Resist lifting the lid—keeping it covered helps the meat become fall-apart tender.
7. Once the beef is done, remove it from the pot and shred it using two forks. Skim off any excess fat from the consommé in the pot, but leave the flavorful broth.
8. Heat a non-stick skillet over medium heat. Dip a corn tortilla into the consommé, coating both sides lightly.
9. Place the dipped tortilla in the hot skillet. Add a generous portion of shredded beef to one half of the tortilla and fold it over. Tip: Press down gently with a spatula to help it crisp up evenly.
10. Cook the taco for 2–3 minutes per side, until the tortilla is golden brown and crispy. Repeat with remaining tortillas and beef.
11. Serve the tacos immediately with chopped cilantro, lime wedges, and small bowls of the warm consommé for dipping. Tip: Double-dip your taco edges in the consommé for an extra burst of flavor. Whoa, the crispy tortilla gives way to juicy, spiced beef, and that consommé is liquid gold—savory, slightly tangy, and perfect for sipping. Try serving these with pickled red onions or a fresh cabbage slaw to cut through the richness.
Mexican Beef and Cheese Empanadas
Sometimes you just need that perfect handheld meal that’s crispy, cheesy, and packed with flavor. These Mexican beef and cheese empanadas are exactly that—a satisfying little pocket of savory goodness that’s surprisingly easy to make at home. You’ll love how the flaky crust gives way to the spiced beef and melty cheese inside.
Ingredients
- 1 pound of ground beef
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 1 packet of taco seasoning
- 1 cup of shredded cheddar cheese
- A splash of water
- 1 package of store-bought empanada discs (about 12 discs)
- 1 egg, beaten
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Heat a large skillet over medium-high heat and add the ground beef.
- Cook the beef for 5-7 minutes, breaking it up with a spoon until it’s browned and no longer pink.
- Add the chopped onion to the skillet and cook for another 3-4 minutes until it’s softened.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Sprinkle the taco seasoning over the beef mixture.
- Pour in a splash of water and stir everything together until well combined.
- Remove the skillet from heat and let the filling cool for 10 minutes.
- Stir the shredded cheddar cheese into the cooled beef mixture.
- Place an empanada disc on a clean surface and spoon about 2 tablespoons of filling onto one half.
- Fold the other half of the disc over the filling to create a half-moon shape.
- Use a fork to press and seal the edges firmly all the way around.
- Place the sealed empanada on your prepared baking sheet.
- Repeat with the remaining discs and filling.
- Brush the tops of all the empanadas with the beaten egg using a pastry brush.
- Bake for 20-25 minutes until the crusts are golden brown and flaky.
- Let the empanadas cool on the baking sheet for 5 minutes before serving.
Perfectly golden and satisfyingly crisp, these empanadas deliver a wonderful contrast between the flaky exterior and the warmly spiced, cheesy filling inside. Pair them with a fresh salsa or creamy avocado dip for dipping, or pack them cold for a fantastic lunch on the go—they’re just as good at room temperature.
Spicy Beef Tostadas with Refried Beans
Mmm, you know those nights when you’re craving something with serious flavor but don’t want to spend hours in the kitchen? These spicy beef tostadas are your answer—they come together faster than you can decide what to watch on TV and deliver that perfect crunch-meets-heat satisfaction.
Ingredients
– 1 pound of ground beef
– A couple of tablespoons of olive oil
– 1 medium onion, chopped up
– 2 cloves of garlic, minced
– A good sprinkle of chili powder
– A pinch of cumin
– A can of refried beans (about 16 ounces)
– 8 crispy tostada shells
– A handful of shredded lettuce
– A cup of shredded cheese
– A dollop of sour cream
– A few slices of fresh jalapeño
Instructions
1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
2. Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until it turns translucent.
3. Stir in the minced garlic and cook for 1 more minute until fragrant.
4. Add the ground beef to the skillet, breaking it up with a spoon, and cook for 6-8 minutes until no pink remains.
5. Sprinkle in 2 teaspoons of chili powder and 1 teaspoon of cumin, stirring to coat the beef evenly.
6. Tip: If you like extra spice, add a diced jalapeño here for a kick that builds with each bite.
7. While the beef cooks, warm the refried beans in a small saucepan over low heat for 5-7 minutes, stirring occasionally.
8. Tip: Stir a splash of water into the beans as they warm to make them easier to spread.
9. Arrange the tostada shells on a baking sheet and warm them in a 350°F oven for 3-4 minutes until crisp.
10. Spread a generous layer of warm refried beans onto each tostada shell.
11. Top the beans with the spicy beef mixture, dividing it evenly among the shells.
12. Sprinkle shredded cheese over the beef so it melts slightly from the heat.
13. Add a handful of shredded lettuce for freshness and crunch.
14. Finish with a dollop of sour cream and a few jalapeño slices on top.
15. Tip: Let them sit for a minute after assembling so the shells stay crisp but the cheese gets melty.
Unbelievably satisfying, these tostadas give you that perfect contrast of warm, spicy beef against cool, crisp lettuce and creamy beans. The crunch holds up beautifully against the hearty toppings, making each bite a messy-but-worth-it delight. Try serving them with extra jalapeños on the side for friends who really love heat, or crumble a few tortilla chips over the top for even more texture.
Mexican Beef and Chorizo Chili
Wondering what to make for dinner that’s hearty, flavorful, and perfect for a cozy night in? This Mexican Beef and Chorizo Chili is your answer. It’s packed with smoky spice and rich, savory goodness that’ll warm you right up.
Ingredients
– A pound of ground beef
– Half a pound of Mexican chorizo, casings removed
– One large yellow onion, chopped
– A couple of cloves of garlic, minced
– One 15-ounce can of diced tomatoes
– One 15-ounce can of kidney beans, drained and rinsed
– One 15-ounce can of black beans, drained and rinsed
– A cup and a half of beef broth
– Two tablespoons of chili powder
– One teaspoon of ground cumin
– A splash of olive oil
– A pinch of salt
Instructions
1. Heat a splash of olive oil in a large pot over medium-high heat until it shimmers.
2. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until it turns soft and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant to avoid burning it.
4. Crumble in the ground beef and chorizo, breaking it up with a spoon, and cook for 8–10 minutes until browned and no pink remains.
5. Drain any excess grease from the pot for a less greasy chili.
6. Sprinkle in the chili powder, cumin, and a pinch of salt, stirring to coat the meat evenly.
7. Pour in the diced tomatoes with their juices, kidney beans, black beans, and beef broth.
8. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 30 minutes, stirring occasionally.
9. Taste and adjust seasoning if needed, but avoid over-salting early on as flavors concentrate.
10. Serve hot with your favorite toppings like shredded cheese or avocado.
Oh, the texture is thick and chunky with tender beans and meat, while the flavor balances smoky chorizo with a hint of warmth from the spices. Try serving it over cornbread for a comforting twist, or top with a dollop of sour cream to cool things down.
Beef Fajita Stuffed Bell Peppers
Who says you need tortillas to enjoy all the flavors of beef fajitas? These stuffed bell peppers are a fun, low-carb twist that delivers that same sizzling, savory goodness you love, all baked into a colorful, edible bowl. They’re perfect for a busy weeknight when you want something hearty but don’t feel like fussing with a bunch of dishes.
Ingredients
- 4 large bell peppers, any color you like
- 1 pound of lean ground beef
- 1 medium yellow onion, chopped up
- 2 cloves of garlic, minced
- 1 packet of fajita seasoning
- 1 cup of cooked rice
- 1 cup of shredded cheddar cheese
- a splash of olive oil
- a couple of tablespoons of water
Instructions
- Preheat your oven to 375°F.
- Slice the bell peppers in half lengthwise and remove all the seeds and membranes.
- Place the pepper halves cut-side up in a 9×13 inch baking dish.
- Heat a splash of olive oil in a large skillet over medium-high heat.
- Add the chopped onion and cook for about 4-5 minutes, until it starts to soften.
- Add the ground beef to the skillet and cook for 6-7 minutes, breaking it up with a spoon, until it’s fully browned.
- Stir in the minced garlic and cook for 1 more minute until fragrant.
- Sprinkle the fajita seasoning over the beef mixture and add a couple of tablespoons of water, stirring to combine everything well.
- Remove the skillet from the heat and stir in the cooked rice and half of the shredded cheddar cheese.
- Spoon the beef and rice mixture evenly into each bell pepper half, packing it in lightly.
- Sprinkle the remaining cheddar cheese on top of each stuffed pepper.
- Cover the baking dish tightly with foil and bake for 25 minutes.
- Remove the foil and bake for another 10 minutes, until the cheese is bubbly and lightly golden.
- Let the peppers rest for 5 minutes before serving so they hold their shape better.
Keep in mind that the peppers will be tender but still have a little bite, while the filling is savory and cheesy with a hint of fajita spice. They’re fantastic served with a dollop of cool sour cream or a side of fresh guacamole for a complete meal.
Mexican Beef and Potato Stew
Gosh, there’s nothing quite like coming home to a pot of something warm and comforting simmering on the stove, is there? This Mexican Beef and Potato Stew is exactly that kind of meal—hearty, flavorful, and perfect for a cozy night in.
Ingredients
You’ll need a couple of pounds of beef chuck, cut into 1-inch cubes. Grab a large yellow onion, a few cloves of garlic, and a couple of russet potatoes. You’ll also need a 14.5-ounce can of diced tomatoes, a 4-ounce can of diced green chiles, about 4 cups of beef broth, a tablespoon of chili powder, a couple of teaspoons of ground cumin, a good splash of olive oil, and some salt.
Instructions
1. Pat your beef cubes completely dry with paper towels—this is the secret to getting a good sear instead of steaming the meat.
2. Heat a large splash of olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers.
3. Working in batches to avoid crowding the pan, sear the beef cubes for about 3-4 minutes per side until they develop a deep brown crust.
4. Transfer all the seared beef to a clean plate and set it aside.
5. Add your chopped onion to the same pot and cook for about 5 minutes, stirring occasionally, until it becomes translucent.
6. Stir in the minced garlic and cook for just 1 minute until fragrant—be careful not to burn it.
7. Add the chili powder and cumin to the pot and toast the spices for 30 seconds to wake up their flavors.
8. Pour in the entire can of diced tomatoes with their juices and the can of green chiles, scraping the bottom of the pot to lift all those browned bits.
9. Return the seared beef and any accumulated juices back to the pot.
10. Pour in the 4 cups of beef broth and add 1 teaspoon of salt.
11. Bring the stew to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 1 hour and 30 minutes.
12. While the stew simmers, peel and cut your potatoes into 1-inch cubes.
13. After the 1 hour and 30 minutes, add the potato cubes to the pot.
14. Continue simmering, covered, for another 30-45 minutes until the potatoes are fork-tender and the beef shreds easily with a fork.
15. Taste the stew and add more salt if needed.
Perfect for scooping up with warm tortillas or serving over rice, this stew has tender beef that falls apart and potatoes that soak up all the rich, slightly spicy broth. The green chiles add just the right amount of warmth without being overpowering, making every spoonful completely satisfying.
Beef Tamales with Red Sauce
Tender, comforting, and perfect for feeding a crowd, these beef tamales with red sauce are the ultimate cozy meal. You’ll love how the spicy red chile sauce soaks into the shredded beef, all wrapped up in a soft masa dough. They’re definitely worth the effort—and your kitchen will smell amazing while they steam.
Ingredients
– 2 cups masa harina
– 1 ½ cups warm chicken broth
– ¾ cup lard or vegetable shortening
– 1 tsp baking powder
– 1 tsp salt
– 2 lbs beef chuck roast
– 1 large onion, chopped
– 4 cloves garlic, minced
– 8 dried guajillo chiles
– 2 cups beef broth
– 1 tsp cumin
– 1 tsp oregano
– A couple of dozen dried corn husks, soaked in hot water
– A splash of vegetable oil
Instructions
1. Soak the dried corn husks in a large bowl of very hot water for at least 30 minutes until they’re pliable.
2. Heat a splash of vegetable oil in a large pot over medium-high heat.
3. Season the beef chuck roast generously with salt and sear it on all sides until deeply browned, about 4-5 minutes per side.
4. Add the chopped onion and minced garlic to the pot and cook for 3-4 minutes until fragrant.
5. Pour in the beef broth, then add the dried guajillo chiles, cumin, and oregano.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2 ½ hours until the beef shreds easily with a fork.
7. Remove the beef from the pot and shred it using two forks, then set aside.
8. Blend the remaining liquid and chiles in the pot until smooth to create the red sauce.
9. Mix the shredded beef with 1 cup of the red sauce until well coated.
10. In a large bowl, beat the lard with an electric mixer on medium speed for 2-3 minutes until fluffy.
11. Gradually mix in the masa harina, baking powder, and salt.
12. Slowly pour in the warm chicken broth while mixing until the dough is smooth and spreadable.
13. Drain the corn husks and pat them dry with a towel.
14. Spread about ¼ cup of the masa dough onto the center of each corn husk, leaving a 1-inch border at the top and bottom.
15. Place 2 tablespoons of the beef filling down the center of the masa dough.
16. Fold the sides of the corn husk over the filling, then fold up the bottom.
17. Arrange the tamales upright in a steamer basket with the open ends facing up.
18. Steam the tamales over boiling water for 1 hour until the masa pulls away easily from the husk.
19. Let the tamples rest for 10 minutes before serving. Fluffy, savory, and packed with slow-cooked flavor, these tamales have a wonderfully tender texture that melts in your mouth. The rich red sauce adds just the right amount of heat, making them perfect with a dollop of crema or crumbled cotija cheese. Try serving them with a simple side of Mexican rice and beans for a complete, satisfying meal.
Mexican Beef and Black Bean Soup
Dinner just got a whole lot easier with this cozy, flavor-packed soup. You’ll love how the spices mingle with tender beef and creamy black beans—it’s basically a hug in a bowl that comes together with minimal fuss.
Ingredients
- 1 pound of ground beef
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 tablespoon of chili powder
- 1 teaspoon of cumin
- 4 cups of beef broth
- 1 can (15 ounces) of black beans, rinsed
- 1 can (14.5 ounces) of diced tomatoes
- A squeeze of lime juice
- A handful of fresh cilantro, chopped
Instructions
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat until it shimmers.
- Add 1 chopped onion and cook for 5 minutes, stirring occasionally, until it turns translucent.
- Stir in 2 minced garlic cloves and cook for 1 minute until fragrant—be careful not to burn it, as this can make the soup bitter.
- Add 1 pound of ground beef, breaking it up with a spoon, and cook for 6–8 minutes until no pink remains.
- Sprinkle in 1 tablespoon of chili powder and 1 teaspoon of cumin, stirring for 30 seconds to toast the spices and deepen their flavor.
- Pour in 4 cups of beef broth, scraping the bottom of the pot to lift any browned bits for extra richness.
- Add 1 can of rinsed black beans and 1 can of diced tomatoes with their juices.
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20 minutes to let the flavors meld.
- Stir in a squeeze of lime juice and a handful of chopped cilantro just before serving—adding herbs at the end keeps them bright and fresh.
Just imagine dipping a crunchy tortilla chip into that brothy, beefy goodness. The beans add a creamy contrast, while the lime gives it a zesty kick that’s perfect for topping with avocado or a dollop of sour cream.
Grilled Mexican Beef Kebabs with Pineapple
Oh my goodness, these grilled Mexican beef kebabs with pineapple are about to become your new summer obsession. They’re juicy, a little spicy, and have that perfect sweet-and-smoky thing going on. You’re going to love how easy they are to throw together for a weeknight dinner or weekend BBQ.
Ingredients
– 1.5 pounds of beef sirloin, cut into 1-inch cubes
– 2 cups of fresh pineapple chunks
– 1 large red bell pepper, chopped into big pieces
– 1 red onion, cut into wedges
– ¼ cup of olive oil
– 3 tablespoons of fresh lime juice
– 2 tablespoons of soy sauce
– 2 minced garlic cloves
– 1 teaspoon of chili powder
– ½ teaspoon of ground cumin
– A good pinch of salt and black pepper
– A handful of fresh cilantro, chopped
Instructions
1. In a large bowl, whisk together the olive oil, lime juice, soy sauce, minced garlic, chili powder, cumin, salt, and black pepper.
2. Add the beef cubes to the bowl and toss until they’re fully coated in the marinade.
3. Cover the bowl and let the beef marinate in the refrigerator for at least 30 minutes—this helps tenderize the meat and lets the flavors really sink in.
4. While the beef is marinating, soak 8-10 wooden skewers in water for 20 minutes to prevent them from burning on the grill.
5. Preheat your grill to medium-high heat, around 400°F.
6. Thread the marinated beef, pineapple chunks, bell pepper pieces, and onion wedges alternately onto the soaked skewers.
7. Place the assembled kebabs on the preheated grill.
8. Grill for 4-5 minutes, then flip the kebabs using tongs.
9. Continue grilling for another 4-5 minutes until the beef is cooked to your preferred doneness and has nice grill marks.
10. Remove the kebabs from the grill and let them rest for 3 minutes—this keeps the juices locked in so every bite is extra flavorful.
11. Sprinkle the chopped cilantro over the top just before serving.
Wow, the beef turns out so tender and smoky, while the pineapple gets caramelized and juicy. Serve these over cilantro-lime rice or stuff them into warm tortillas with a dollop of cool sour cream for the ultimate taco night upgrade.
Summary
Unleash a fiesta of flavor in your kitchen with these 20 spicy Mexican beef recipes! From sizzling fajitas to hearty enchiladas, there’s something for every craving. We hope you find new family favorites—don’t forget to leave a comment with your top picks and share this roundup on Pinterest to spice up someone else’s dinner plans too!
