✔ Updated · step photos, ways to serve it and freezer tips
Carne molida is Mexican-style ground beef cooked down with potatoes, carrots, tomato and cumin until saucy and tender, often called picadillo. It's my 40-minute, one-skillet answer to taco night and anything-over-rice night.
At a glance
The one tip that matters: Dice the potato and carrot small, about 1/2 inch and 1/4 inch. Small pieces cook through in the same 15 minutes the sauce needs, so nothing ends up crunchy.
Why You'll Love This Carne Molida
- One skillet, 40 minutes, and a pound of beef stretches further with the potatoes and carrots.
- Endlessly useful, in tacos, burritos, tostadas, stuffed peppers or over rice.
- Freezer friendly, so a double batch means a ready-made dinner later.
Carne Molida vs. Picadillo
Carne molida means ground meat, and picadillo is the dish you make with it. Every family has its own version. This one is the home-style Mexican kind, with potato and carrot cooked right in the sauce.
| Style | Key additions | Served with |
|---|---|---|
| Mexican (this recipe) | Potato, carrot, tomato, cumin, jalapeño | Rice, beans, tortillas, tostadas |
| Cuban | Green olives, raisins, capers, bell pepper | White rice, black beans, plantains |
| Puerto Rican | Sofrito, olives, sazón | Rice, pastelón, alcapurrias |
| Filipino (giniling) | Soy sauce, peas, raisins, sometimes eggs | Steamed rice |
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Brown first, crowd later. Let the beef sit for a minute or two before you break it up so it actually browns instead of steaming. Those brown bits are where the flavor lives.
- Drain, but not all of it. I spoon off most of the fat and leave about a tablespoon, which carries the cumin and chili powder beautifully.
- Cook it to 160°F. Ground beef is safe at 160°F. Once it's browned all the way through with no pink, you're there, and the long simmer makes sure of it.
- Make it your own. Like it spicier? Keep the jalapeño seeds or add a chipotle in adobo. Want it saucier for rice? Add an extra 1/2 cup of broth and a spoonful of tomato paste.
- Better tomorrow. Back in my Austin days I learned that picadillo tastes even better the next day, once the spices settle in. I make a double batch on purpose.
Carne Molida (Mexican Ground Beef Picadillo)
6
servings10
minutes30
minutes360
kcal40
minutesCarne molida, Mexican-style ground beef picadillo: ground beef browned with onion, garlic and jalapeño, then simmered with diced potato, carrot, tomatoes and cumin until the vegetables are tender and the sauce clings to the meat. A one-skillet dinner for tacos, rice, burritos or tostadas.
Ingredients
1 tablespoon olive or vegetable oil
2 pounds lean ground beef (85% or 90% lean)
1 medium white onion, finely chopped
3 garlic cloves, minced
1 jalapeño, seeded and finely chopped (optional)
1 large russet or Yukon Gold potato, peeled and cut into 1/2-inch dice
2 medium carrots, peeled and cut into 1/4-inch dice
14.5 ounces diced tomatoes (one 14.5-ounce can), with their juice
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano (Mexican if you have it)
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon black pepper
1/2 cup water or beef broth
2 tablespoons fresh cilantro, chopped, to serve
Directions
- Heat the oil in a large, deep skillet over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it into small crumbles with a spatula, until browned with no pink left. Spoon off excess fat into a heatproof bowl (let it cool, then throw it in the trash, never down the sink).
- Add the onion and jalapeño and cook for 3 minutes, until softened. Stir in the garlic and cook for 30 seconds, until fragrant.
- Add the potato, carrots, cumin, chili powder, oregano, salt and pepper and stir for 1 minute to toast the spices.
- Stir in the tomatoes with their juice and the water or broth. Bring to a simmer, cover, turn the heat to medium-low and cook for 15 to 18 minutes, stirring once or twice, until the potatoes and carrots are tender when pierced with a fork. Add a splash more water if it starts to stick.
- Uncover and simmer for 2 to 3 minutes to thicken. Check that the beef has reached 160°F, taste and adjust the salt, then scatter with cilantro and serve.
Notes
- For a richer picadillo, add sour cream and cheese to the mix. I like to use Mexican blend shredded cheese or pepper jack.
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Ways to Use Carne Molida
- Tacos: spoon it into warm corn tortillas with onion, cilantro and lime. For taco-night ideas, see what to serve with tacos.
- Rice bowls: over Mexican rice with beans, avocado and a fried egg.
- Crispy tacos: it makes a great filling for Jack in the Box-style tacos too.
- Breakfast: fold leftovers into scrambled eggs or breakfast burritos, like the ones in my Mexican breakfast recipes.
- Stuffed peppers: fill halved bell peppers, top with cheese and bake at 375°F for 25 to 30 minutes.
Frequently Asked Questions
What is carne molida?
Carne molida simply means ground meat in Spanish, usually ground beef. In many Mexican and Latin American kitchens it also means a home-style dish of seasoned ground beef simmered with vegetables like potato, carrot and tomato, also called picadillo.
What is the difference between carne molida and picadillo?
Carne molida is the ground meat itself, and picadillo (from picar, to chop) is the dish made by cooking ground meat with chopped vegetables and seasonings. People often use the names interchangeably. Mexican picadillo usually has potato and carrot; Cuban and Puerto Rican versions add olives, raisins or sofrito.
What do you serve with carne molida?
Serve it over white or Mexican rice with refried beans, spoon it into warm corn or flour tortillas for tacos, wrap it in burritos, or pile it on tostadas with lettuce and crema. It's also great stuffed into bell peppers or folded into empanadas.
How long does carne molida last in the fridge?
Cool it quickly and refrigerate within 2 hours in a covered container for up to 3 to 4 days. Reheat portions in a skillet or microwave until steaming hot, 165°F, adding a splash of water to loosen the sauce.
Can you freeze carne molida?
Yes. Cool it completely, then freeze it flat in freezer bags for up to 3 months. Thaw overnight in the fridge and reheat until steaming hot. The potatoes soften a little after freezing but taste just as good.
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