Ready to transform your weeknight dinners? Carne picada is your secret weapon for quick, flavorful meals that everyone will love. From sizzling fajitas to hearty stews, this versatile ingredient makes cooking a breeze. Dive into our collection of 26 delicious recipes and discover new favorites that will have you excited to get in the kitchen!
Spicy Carne Picada Tacos with Fresh Cilantro
Vibrant and aromatic, these Spicy Carne Picada Tacos with Fresh Cilantro transform humble ingredients into a celebration of bold flavors. The tender, marinated beef sizzles with a hint of heat, perfectly complemented by the bright, herbal notes of cilantro. Each taco promises a satisfying balance of spice and freshness, making it an ideal centerpiece for any gathering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Carne picada – 1 lb
– Olive oil – 2 tbsp
– Chili powder – 1 tbsp
– Cumin – 1 tsp
– Garlic powder – 1 tsp
– Salt – 1 tsp
– Corn tortillas – 8
– Fresh cilantro – ½ cup, chopped
– Lime – 1, juiced
Instructions
1. In a medium bowl, combine 1 lb carne picada, 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, and 1 tsp salt.
2. Marinate the beef mixture at room temperature for 10 minutes to allow the flavors to meld.
3. Heat a large skillet over medium-high heat until a drop of water sizzles upon contact.
4. Add the marinated beef to the skillet in a single layer, cooking for 5 minutes without stirring to develop a golden-brown crust.
5. Stir the beef and continue cooking for an additional 5 minutes, or until it reaches an internal temperature of 145°F.
6. While the beef cooks, warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
7. Remove the cooked beef from the heat and stir in the juice of 1 lime.
8. Assemble each taco by placing a portion of beef on a warm tortilla and topping with ½ cup chopped fresh cilantro.
The carne picada emerges tender with a slight char, while the cilantro adds a crisp, refreshing contrast. For a creative twist, serve these tacos with a side of pickled onions or a drizzle of crema to enhance the spicy, zesty profile.
Carne Picada Chili with Black Beans
Beneath the crisp winter air, a simmering pot of Carne Picada Chili with Black Beans offers a soul-warming embrace, its rich aroma promising deep, savory comfort in every spoonful. This elevated take on a classic combines tender, finely chopped beef with earthy black beans in a complex, slow-cooked sauce. It’s a dish that transforms humble ingredients into a sophisticated centerpiece, perfect for gathering around the table.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– Carne picada – 1.5 lbs
– Yellow onion – 1 large, diced
– Garlic – 4 cloves, minced
– Chili powder – 2 tbsp
– Ground cumin – 1 tbsp
– Dried oregano – 1 tsp
– Crushed tomatoes – 1 (28-oz) can
– Beef broth – 2 cups
– Black beans – 2 (15-oz) cans, drained and rinsed
– Vegetable oil – 2 tbsp
– Salt – 1 tsp
Instructions
1. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers, about 2 minutes.
2. Add the carne picada to the pot in a single layer and cook undisturbed for 4 minutes to develop a deep brown crust, then break it apart with a wooden spoon and cook until no pink remains, about 5 more minutes. (Tip: Avoid overcrowding the pot to ensure proper browning, which builds foundational flavor.)
3. Transfer the browned beef to a clean plate, leaving any rendered fat in the pot.
4. Reduce the heat to medium and add the diced yellow onion to the pot, cooking while stirring frequently until translucent and soft, about 6 minutes.
5. Add the minced garlic and cook while stirring constantly until fragrant, about 1 minute.
6. Stir in the chili powder, ground cumin, and dried oregano, toasting the spices for 30 seconds to release their oils.
7. Pour in the crushed tomatoes and beef broth, using the wooden spoon to scrape up any browned bits from the bottom of the pot.
8. Return the browned beef and any accumulated juices to the pot, stirring to combine.
9. Bring the mixture to a gentle boil, then immediately reduce the heat to low, cover the pot, and simmer for 60 minutes, stirring occasionally.
10. Stir in the drained and rinsed black beans and salt, then cover and continue simmering for an additional 30 minutes. (Tip: For optimal texture, add the beans later to prevent them from becoming mushy during the long cook.)
11. After 30 minutes, remove the lid and simmer uncovered for 10–15 minutes to slightly thicken the chili to your desired consistency. (Tip: The final uncovered simmer allows you to control the thickness; for a richer sauce, extend this step by 5 minutes.)
Perfectly balanced, this chili boasts a velvety, substantial texture where the tender carne picada melds seamlessly with the firm black beans. The deep, layered flavors of toasted spices and slow-simmered tomatoes create a sophisticated depth that is both robust and refined. Serve it in shallow bowls garnished with a dollop of crema, a sprinkle of sharp cheddar, or alongside warm cornbread for a complete, elegant meal.
Southern-Style Carne Picada with Cheesy Grits
Hailing from the heart of Southern comfort, this dish masterfully marries the robust, savory notes of slowly braised beef with the creamy, indulgent embrace of stone-ground grits. It’s a celebration of texture and flavor, where each component is elevated to create a deeply satisfying meal that feels both timeless and perfectly suited for today’s table.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– Carne picada (or flank steak, thinly sliced) – 1.5 lbs
– Yellow onion – 1 large, diced
– Garlic – 4 cloves, minced
– Beef broth – 2 cups
– Diced tomatoes (canned) – 1 (14.5 oz) can
– Chipotle peppers in adobo sauce – 2 peppers, minced, plus 1 tbsp sauce
– Stone-ground grits – 1 cup
– Whole milk – 2 cups
– Water – 2 cups
– Sharp cheddar cheese – 1.5 cups, shredded
– Unsalted butter – 3 tbsp
– Olive oil – 2 tbsp
– Ground cumin – 1 tsp
– Dried oregano – 1 tsp
– Kosher salt – 1 tsp, plus more for seasoning
– Freshly ground black pepper – ½ tsp, plus more for seasoning
Instructions
1. Pat the carne picada completely dry with paper towels and season generously on all sides with kosher salt and black pepper.
2. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
3. Working in batches to avoid crowding, sear the meat for 2-3 minutes per side until a deep brown crust forms, then transfer to a plate. (Tip: Do not move the meat for the first 90 seconds to ensure proper searing.)
4. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same pot.
5. Add the diced onion and cook, stirring occasionally, for 6-8 minutes until softened and translucent.
6. Add the minced garlic, ground cumin, and dried oregano, and cook for 1 minute until fragrant.
7. Stir in the diced tomatoes with their juices, minced chipotle peppers, adobo sauce, and beef broth, scraping the bottom of the pot to release any browned bits.
8. Return the seared meat and any accumulated juices to the pot, ensuring the meat is mostly submerged.
9. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 1 hour and 15 minutes until the beef is fork-tender. (Tip: Check after 1 hour; the meat should shred easily with a fork.)
10. While the meat cooks, combine the grits, whole milk, water, and 1 teaspoon of kosher salt in a medium saucepan.
11. Bring to a boil over medium-high heat, then immediately reduce the heat to the lowest setting.
12. Cover and simmer gently for 25-30 minutes, stirring every 10 minutes to prevent sticking, until the grits are thick and creamy. (Tip: If the grits become too thick, stir in an additional ¼ cup of warm milk or water.)
13. Remove the grits from the heat and vigorously stir in the shredded cheddar cheese and unsalted butter until fully melted and incorporated.
14. After the meat has cooked, use two forks to shred any larger pieces directly in the pot.
15. Increase the heat to medium and simmer the meat mixture, uncovered, for 10-15 minutes until the sauce has thickened slightly.
16. Taste and adjust the seasoning of the carne picada with additional salt and pepper if desired.
Perfectly balanced, the tender, spiced shreds of beef meld with a rich, smoky sauce that pools around a mound of luxuriously smooth grits, their sharp cheddar finish cutting through the richness. For a vibrant twist, top each serving with a sprinkle of fresh cilantro or a dollop of cool sour cream to add a bright, contrasting note.
Carne Picada Quesadillas with Guacamole
Warm, spiced carne picada tucked between crisp tortillas and melted cheese creates a comforting yet sophisticated meal perfect for weeknights or casual entertaining. This recipe transforms simple ingredients into a vibrant dish, balanced with creamy homemade guacamole for a fresh, cooling contrast. Each bite offers a harmonious blend of textures and flavors, making it an ideal centerpiece for gatherings or a satisfying family dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Carne picada – 1 lb
– Flour tortillas – 8 (8-inch)
– Shredded Monterey Jack cheese – 2 cups
– Avocado – 1 large
– Lime – 1
– Salt – ½ tsp
– Vegetable oil – 2 tbsp
– Onion – ½ cup, diced
– Garlic – 2 cloves, minced
– Ground cumin – 1 tsp
– Chili powder – 1 tsp
Instructions
1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in minced garlic and cook until fragrant, about 30 seconds, to prevent burning.
4. Add carne picada to the skillet, breaking it apart with a spatula, and cook until no longer pink, about 5–7 minutes.
5. Sprinkle ground cumin and chili powder over the meat, stirring to coat evenly, and cook for 1 minute to toast the spices.
6. Transfer the cooked meat mixture to a bowl and wipe the skillet clean with a paper towel.
7. Place one flour tortilla in the skillet over medium heat and sprinkle ¼ cup shredded Monterey Jack cheese evenly over half of it.
8. Spoon ⅛ of the meat mixture over the cheese, then fold the tortilla in half, pressing gently with a spatula.
9. Cook the quesadilla for 2–3 minutes per side, until golden brown and crispy, flipping once carefully to avoid spills.
10. Repeat steps 7–9 with remaining tortillas, cheese, and meat, adding more oil if needed to prevent sticking.
11. While quesadillas cook, halve the avocado, remove the pit, and scoop the flesh into a small bowl.
12. Mash the avocado with a fork until slightly chunky, then squeeze in juice from half the lime and add ½ tsp salt, mixing well.
13. Cut the remaining lime half into wedges for serving.
14. Slice cooked quesadillas into wedges and serve immediately with guacamole and lime wedges on the side.
Hearty and satisfying, these quesadillas feature a crispy exterior that gives way to a juicy, spiced filling, while the guacamole adds a creamy, tangy note. For a creative twist, top with pickled jalapeños or serve alongside a crisp salad dressed with lime vinaigrette to balance the richness.
Slow-Cooked Carne Picada Burritos
Slow-cooked to tender perfection, this carne picada transforms humble ingredients into a deeply satisfying burrito filling that’s both comforting and elegant. The long, gentle simmer coaxes out rich, savory flavors, making it an ideal make-ahead meal for busy weeks or a casual yet impressive gathering. Serving: 6 | Pre Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
– Carne picada – 2 lbs
– Yellow onion – 1, diced
– Garlic – 4 cloves, minced
– Beef broth – 2 cups
– Cumin – 1 tbsp
– Chili powder – 1 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Large flour tortillas – 6
– Shredded Monterey Jack cheese – 1 ½ cups
Instructions
1. Heat a large skillet over medium-high heat until a drop of water sizzles upon contact.
2. Add the carne picada to the dry skillet and cook for 5–7 minutes, stirring occasionally, until it browns evenly and releases its juices.
3. Transfer the browned meat to a slow cooker, leaving any excess fat in the skillet.
4. Reduce the skillet heat to medium and add the diced onion, cooking for 4–5 minutes until translucent and slightly golden.
5. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
6. Pour the beef broth into the skillet to deglaze, scraping up any browned bits from the bottom with a wooden spoon.
7. Transfer the onion-garlic mixture and broth from the skillet into the slow cooker with the meat.
8. Add the cumin, chili powder, salt, and black pepper to the slow cooker, stirring to combine all ingredients evenly.
9. Cover the slow cooker and cook on low heat for 4 hours, until the meat is fork-tender and easily shreds.
10. After cooking, use two forks to shred the carne picada directly in the slow cooker, mixing it with the cooking liquid.
11. Warm the flour tortillas in a dry skillet over medium heat for 20–30 seconds per side until pliable and lightly toasted.
12. Spoon about ½ cup of the shredded carne picada mixture onto the center of each warmed tortilla.
13. Top each portion with ¼ cup of shredded Monterey Jack cheese.
14. Fold the sides of the tortilla inward, then roll it tightly from the bottom to form a burrito.
15. Place each assembled burrito seam-side down on a baking sheet.
16. Bake in a preheated 375°F oven for 8–10 minutes, until the tortillas are crisp and the cheese is melted.
Velvety and rich, the slow-cooked meat yields a succulent texture that pairs beautifully with the crisp, toasted tortilla and gooey melted cheese. For a creative twist, serve these burritos sliced in half with a drizzle of crema and a side of pickled red onions to cut through the richness.
Carne Picada Enchiladas with Red Sauce
Wrapped in a warm embrace of tradition and flavor, Carne Picada Enchiladas with Red Sauce offer a comforting yet sophisticated take on a classic. This dish transforms tender, seasoned beef into a rich filling, enveloped in soft tortillas and bathed in a vibrant, aromatic red sauce that simmers to perfection. It’s a culinary celebration that balances heartiness with elegance, perfect for a cozy dinner or a festive gathering.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– Carne picada – 1.5 lbs
– Corn tortillas – 12
– Dried ancho chiles – 4
– Garlic cloves – 4
– Onion – 1 medium
– Ground cumin – 1 tsp
– Salt – 1 tsp
– Vegetable oil – 3 tbsp
– Chicken broth – 2 cups
– Monterey Jack cheese – 2 cups, shredded
Instructions
1. Preheat the oven to 350°F.
2. Remove stems and seeds from dried ancho chiles, then toast them in a dry skillet over medium heat for 2 minutes until fragrant.
3. Soak the toasted chiles in hot water for 10 minutes to soften.
4. In a blender, combine soaked chiles, garlic cloves, half of the onion (chopped), ground cumin, salt, and 1 cup of chicken broth; blend until smooth to create the red sauce.
5. Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat, then add the carne picada and cook for 8–10 minutes until browned, stirring occasionally.
6. Warm the corn tortillas in a separate skillet with 1 tbsp of vegetable oil for 30 seconds per side to make them pliable.
7. Dip each warmed tortilla into the red sauce, then fill with 2 tbsp of cooked carne picada and a sprinkle of Monterey Jack cheese.
8. Roll the filled tortillas tightly and place them seam-side down in a baking dish.
9. Pour the remaining red sauce over the enchiladas, then top with the remaining shredded cheese.
10. Bake in the preheated oven for 25 minutes until the cheese is bubbly and golden brown.
11. Let the enchiladas rest for 5 minutes before serving to allow the flavors to meld.
Finished with a golden, cheesy crust, these enchiladas boast a tender, juicy filling and a sauce that’s deeply savory with subtle smoky notes. For a creative twist, garnish with fresh cilantro and a drizzle of crema to enhance the richness, making each bite a harmonious blend of textures and aromas.
Fiery Carne Picada Stir Fry
Unleash a vibrant fusion of Latin American zest and Asian stir-fry technique with this fiery carne picada stir fry, where thinly sliced beef sizzles in a bold, aromatic sauce that promises to awaken the senses. This quick-cooking dish transforms simple ingredients into a weeknight masterpiece, delivering layers of heat, tang, and savory depth in every bite.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Carne picada (thinly sliced beef) – 1 lb
– Vegetable oil – 2 tbsp
– Soy sauce – ¼ cup
– Rice vinegar – 2 tbsp
– Brown sugar – 1 tbsp
– Red pepper flakes – 1 tsp
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, grated
– Bell pepper – 1, sliced
– Onion – 1, sliced
– Green onions – 2, chopped
Instructions
1. In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, and red pepper flakes until the sugar dissolves completely.
2. Heat vegetable oil in a large skillet or wok over high heat until it shimmers, about 1 minute.
3. Add carne picada to the skillet in a single layer, cooking undisturbed for 2 minutes to achieve a golden-brown sear.
4. Flip the beef and cook for another 2 minutes until browned on both sides, then transfer to a plate.
5. In the same skillet, add garlic and ginger, stirring constantly for 30 seconds until fragrant to prevent burning.
6. Add sliced bell pepper and onion, cooking for 3 minutes until they soften but remain slightly crisp.
7. Return the beef to the skillet, pouring the sauce mixture over the ingredients.
8. Stir everything together and cook for 2 minutes until the sauce thickens and coats the beef and vegetables evenly.
9. Remove from heat and stir in chopped green onions just before serving.
10. Revel in the dish’s tender, juicy beef enveloped in a glossy, spicy-sweet sauce, with crisp vegetables adding a refreshing crunch. Serve it over steamed rice or wrapped in warm tortillas for a playful twist that highlights its dynamic flavors.
Carne Picada Stuffed Peppers with Rice
Delightfully comforting yet elegantly presented, these Carne Picada Stuffed Peppers transform humble ingredients into a vibrant, satisfying meal. Dressed in colorful bell pepper shells, the savory filling of seasoned beef and fluffy rice creates a harmonious balance of textures and flavors that’s perfect for both weeknight dinners and special gatherings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Bell peppers – 4 large
– Carne picada – 1 lb
– White rice – 1 cup
– Onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Tomato sauce – 1 cup
– Beef broth – 1 cup
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Paprika – 1 tsp
– Cumin – ½ tsp
– Shredded Monterey Jack cheese – 1 cup
Instructions
1. Preheat the oven to 375°F and lightly grease a baking dish with olive oil.
2. Slice the tops off the bell peppers, remove the seeds and membranes, and arrange them upright in the baking dish.
3. Rinse the white rice under cold water until the water runs clear to remove excess starch, which helps prevent clumping.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Add the diced onion and cook, stirring frequently, until translucent and softened, about 5 minutes.
6. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
7. Add the carne picada to the skillet, breaking it up with a spatula, and cook until browned and no pink remains, about 8–10 minutes.
8. Drain any excess grease from the skillet to ensure a lighter, less oily filling.
9. Mix in the rinsed rice, tomato sauce, beef broth, salt, black pepper, paprika, and cumin, stirring to combine thoroughly.
10. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15 minutes until the rice is tender and has absorbed most of the liquid.
11. Spoon the filling evenly into the prepared bell peppers, packing it gently to prevent air pockets.
12. Top each pepper with shredded Monterey Jack cheese, covering the filling completely for a golden, melted crust.
13. Bake in the preheated oven for 25–30 minutes, until the peppers are tender when pierced with a fork and the cheese is bubbly and lightly browned.
14. Let the peppers rest for 5 minutes before serving to allow the flavors to meld and the filling to set slightly.
Generously stuffed, these peppers offer a delightful contrast between the tender, slightly sweet pepper shells and the rich, savory filling. The melted cheese adds a creamy finish, while the spices infuse every bite with warmth. For a creative twist, serve alongside a crisp green salad or drizzle with a tangy crema to enhance the dish’s vibrant flavors.
Carne Picada Fajitas with Grilled Vegetables
Revered in Tex-Mex cuisine yet surprisingly simple to prepare at home, Carne Picada Fajitas with Grilled Vegetables transform humble ingredients into a vibrant, sizzling feast. This dish marries tender, marinated beef with smoky charred peppers and onions, all wrapped in warm tortillas for a customizable dining experience that delights the senses.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– Carne picada (thinly sliced beef) – 1 lb
– Bell peppers (assorted colors) – 2 large, sliced
– Yellow onion – 1 large, sliced
– Flour tortillas – 8
– Lime juice – ¼ cup
– Olive oil – 3 tbsp
– Chili powder – 1 tbsp
– Ground cumin – 1 tsp
– Garlic powder – 1 tsp
– Salt – 1 tsp
Instructions
1. In a large bowl, whisk together lime juice, 2 tbsp olive oil, chili powder, cumin, garlic powder, and salt until fully combined.
2. Add the carne picada to the bowl, tossing thoroughly to coat every piece, then let it marinate at room temperature for 15 minutes to enhance flavor absorption.
3. While the beef marinates, preheat a grill or grill pan to high heat (450°F).
4. Toss the sliced bell peppers and onion with the remaining 1 tbsp olive oil in a separate bowl.
5. Place the vegetables on the preheated grill, cooking for 5-7 minutes until they develop visible char marks and soften, turning occasionally with tongs for even cooking.
6. Transfer the grilled vegetables to a plate and cover loosely with foil to keep warm.
7. Add the marinated beef to the same grill, spreading it in a single layer to prevent steaming, and cook for 3-4 minutes until it browns and reaches an internal temperature of 145°F for medium doneness.
8. Warm the flour tortillas on the grill for 30 seconds per side until pliable and lightly toasted.
9. Assemble the fajitas by dividing the beef and vegetables evenly among the tortillas.
10. Serve immediately while hot.
Yielded from the grill, the carne picada boasts a juicy, tender texture with a zesty marinade that permeates each bite, while the vegetables add a sweet, smoky crunch. For a creative twist, top with crumbled queso fresco or a drizzle of crema to balance the spices, making each fajita a customizable masterpiece.
Carne Picada Nachos with Jalapeños
Zesty and sophisticated, these Carne Picada Nachos with Jalapeños transform a classic snack into an elegant, shareable feast. Featuring tender, spiced beef and crisp tortilla chips layered with melted cheese and fresh jalapeños, this dish offers a perfect balance of heat and richness. It’s an ideal centerpiece for gatherings, blending bold flavors with a refined presentation.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Carne picada – 1 lb
– Olive oil – 2 tbsp
– Chili powder – 1 tsp
– Cumin – ½ tsp
– Salt – 1 tsp
– Tortilla chips – 8 oz
– Shredded cheddar cheese – 2 cups
– Jalapeños – 2, sliced
– Sour cream – ½ cup
– Cilantro – ¼ cup, chopped
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add carne picada to the skillet, breaking it apart with a spatula, and cook for 5 minutes until browned.
3. Stir in chili powder, cumin, and salt, coating the beef evenly, and cook for an additional 3 minutes to meld the spices.
4. Tip: For deeper flavor, let the spiced beef simmer on low heat for 5 minutes after adding the spices.
5. Preheat your oven to 375°F and line a baking sheet with parchment paper.
6. Arrange tortilla chips in a single layer on the baking sheet, ensuring they overlap slightly to hold the toppings.
7. Evenly distribute the cooked carne picada over the chips, followed by shredded cheddar cheese and sliced jalapeños.
8. Bake in the preheated oven for 10–12 minutes, until the cheese is fully melted and bubbly with golden edges.
9. Tip: For extra crispiness, broil the nachos for 1–2 minutes at the end, watching closely to prevent burning.
10. Remove the nachos from the oven and let them rest for 3 minutes to set the layers.
11. Dollop sour cream over the top and sprinkle with chopped cilantro for a fresh finish.
12. Tip: Serve immediately to maintain the ideal texture, as the chips can soften if left too long.
Elegantly layered, these nachos boast a satisfying crunch from the chips, contrasted with the juicy, spiced beef and gooey cheese. The jalapeños add a vibrant heat that cuts through the richness, while the cool sour cream and herbal cilantro provide balance. For a creative twist, pair them with a side of guacamole or serve as an appetizer with margaritas for a festive touch.
Comforting Carne Picada Soup
Kindly imagine a bowl that cradles the soul—a rich, aromatic broth brimming with tender, spiced beef and hearty vegetables, offering warmth and satisfaction in every spoonful. This Carne Picada Soup transforms humble ingredients into an elegant, comforting meal perfect for chilly evenings or casual gatherings, where its deep flavors and inviting aroma promise to become a cherished staple in your culinary repertoire.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Carne picada beef – 1 lb
– Olive oil – 2 tbsp
– Onion – 1 large, diced
– Garlic – 3 cloves, minced
– Beef broth – 6 cups
– Diced tomatoes – 1 (14.5 oz) can
– Potatoes – 2 medium, peeled and cubed
– Carrots – 2 large, peeled and sliced
– Cumin – 1 tsp
– Chili powder – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh cilantro – ¼ cup, chopped
Instructions
1. Heat olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Add carne picada beef and cook, stirring occasionally, until browned on all sides, approximately 5–7 minutes; for optimal flavor, avoid overcrowding the pot to ensure a good sear.
3. Transfer the browned beef to a plate, leaving any drippings in the pot.
4. Add diced onion to the pot and sauté until translucent and softened, about 5 minutes.
5. Stir in minced garlic and cook until fragrant, 30 seconds to 1 minute, being careful not to burn it to prevent bitterness.
6. Pour in beef broth and diced tomatoes with their juices, scraping the bottom of the pot to release any browned bits for a richer base.
7. Return the browned beef to the pot along with cubed potatoes, sliced carrots, cumin, chili powder, salt, and black pepper.
8. Bring the mixture to a boil over high heat, then reduce to a simmer and cover partially.
9. Simmer for 30–35 minutes, or until the vegetables are fork-tender and the beef is fully cooked; check doneness by piercing a potato cube with a fork—it should slide off easily.
10. Stir in chopped fresh cilantro just before serving to preserve its bright, herbal notes.
Rustic yet refined, this soup boasts a velvety broth that melds the earthy spices with the savory beef, while the tender potatoes and carrots add a satisfying heartiness. Serve it in deep bowls garnished with extra cilantro or a dollop of sour cream for a creamy contrast, or pair it with crusty bread to soak up every last drop of its comforting essence.
Carne Picada Empanadas with Spicy Salsa
Tender, flaky pastry envelops a savory, spiced filling in these Carne Picada Empanadas, a handheld delight that marries the comforting richness of seasoned ground beef with the vibrant kick of a homemade spicy salsa. Perfect for gatherings or a sophisticated snack, they offer a satisfying balance of textures and flavors that elevate any occasion. Each bite delivers a harmonious blend of warmth and zest, making them an irresistible addition to your culinary repertoire.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– All-purpose flour – 2 cups
– Salt – 1 tsp
– Unsalted butter – ½ cup
– Ice water – ¼ cup
– Ground beef – 1 lb
– Onion – 1, diced
– Garlic – 2 cloves, minced
– Ground cumin – 1 tsp
– Chili powder – 1 tsp
– Tomato – 1, diced
– Jalapeño – 1, seeded and minced
– Lime – 1, juiced
– Cilantro – ¼ cup, chopped
Instructions
1. In a large bowl, combine the all-purpose flour and salt. 2. Cut the unsalted butter into small cubes and add it to the flour mixture, using a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs. 3. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together; avoid overworking it to ensure a flaky crust. 4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up. 5. While the dough chills, heat a large skillet over medium-high heat and add the ground beef, cooking for 5-7 minutes until browned and crumbled. 6. Add the diced onion and minced garlic to the skillet, sautéing for 3-4 minutes until softened and fragrant. 7. Stir in the ground cumin and chili powder, cooking for 1 minute to toast the spices and enhance their flavor. 8. Remove the skillet from heat and let the filling cool completely to prevent the pastry from becoming soggy. 9. For the salsa, combine the diced tomato, minced jalapeño, lime juice, and chopped cilantro in a small bowl, mixing well and setting aside. 10. Preheat your oven to 375°F and line a baking sheet with parchment paper. 11. On a lightly floured surface, roll out the chilled dough to ⅛-inch thickness and cut it into 8 circles using a 4-inch round cutter. 12. Spoon 2 tablespoons of the cooled beef filling onto the center of each dough circle. 13. Fold the dough over the filling to form a half-moon shape, pressing the edges firmly to seal; for a decorative touch, crimp the edges with a fork. 14. Place the empanadas on the prepared baking sheet, spacing them 1 inch apart, and bake for 20-25 minutes until golden brown and crisp. 15. Serve the empanadas warm with the spicy salsa on the side for dipping.
With a crisp, golden exterior that gives way to a juicy, well-seasoned interior, these empanadas offer a delightful contrast in every bite. The spicy salsa adds a bright, tangy note that cuts through the richness, making them perfect for pairing with a light salad or as a standout appetizer at your next dinner party.
Conclusion
A treasure trove of 26 delicious carne picada recipes awaits! From quick weeknight tacos to slow-cooked stews, this roundup offers endless inspiration for your kitchen. We hope you find a new favorite—give one a try, leave a comment with your top pick, and share the love by pinning this article on Pinterest. Happy cooking!
