There's something comforting about cooking up a pot of carne picada at home. This simple Mexican-style beef dish is hearty, saucy, and packed with just the right amount of spice. Whether you're serving it over rice and beans, folding it into tortillas, or piling it onto nachos, it's the kind of meal that brings everyone to the table without fuss.
I first made this on a busy weeknight when I had a pack of carne picada beef from the store and not much else. With just a few pantry spices, bell peppers, and a couple of cans of Rotel, dinner came together fast. Honestly? It tasted like something that had been simmering all day.
If you love easy weeknight meals with bold flavor, you'll also want to check out my ground beef enchiladas - another family favorite that works great for leftovers.
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what is carne picada
Carne picada literally translates to "minced meat," but in most grocery stores it's sold as thinly sliced or chopped beef. It cooks quickly, so instead of waiting hours for tender beef stew, you can have a rich, saucy dish on the table in under an hour. It's especially popular for taco night, burrito bowls, and quick Mexican-inspired meals.
why you'll love this recipe
- Ready in under an hour
- Budget-friendly cuts of beef work beautifully
- Flexible spice level - make it mild or fiery
- Works as a main dish, taco filling, or topping
ingredients you'll need
Here's what to grab before you start cooking:
- Carne picada - Sold as thinly sliced beef; if you can't find it, use chuck roast, sirloin, or even stew meat cut into small pieces.
- Beef broth - Adds depth and makes this more stew-like.
- Olive oil - Great for searing beef at high heat.
- Cornstarch - Helps the beef brown and thickens the sauce.
- Garlic & sweet onion - The base aromatics that build flavor.
- Red & green bell peppers - Add sweetness and color.
- Rotel diced tomatoes - I like the fire-roasted ones with green chiles.
- Spices - Ground cumin, chili powder, smoked paprika, oregano, coriander, garlic powder, cayenne, salt, and black pepper.
variations
- Swap beef cuts: Chuck roast, bottom round, or sirloin all work. Even ground beef if that's all you've got.
- Make it mild: Use mild Rotel and skip the cayenne.
- Make it hotter: Toss in fresh jalapeños for extra kick.
how to make carne picada step by step
This recipe comes together quickly, so it helps to prep all your veggies and seasonings first.
step 1 - season the beef
In a small bowl, mix cornstarch with all the spices. Sprinkle this over the carne picada and toss well so each piece is coated.
step 2 - sear the beef
Heat olive oil in a Dutch oven or heavy pot over medium-high heat. Sear the beef in batches for 3-5 minutes, making sure it browns on all sides. Transfer to a plate and repeat with remaining beef.
step 3 - sauté the veggies
Lower the heat to medium. Add onions and garlic, cooking for 2-3 minutes until softened. Stir in bell peppers and cook another 3-4 minutes.
step 4 - simmer everything together
Return the beef to the pot, then add tomatoes and beef broth. Use a wooden spoon to scrape up the browned bits from the bottom. Bring to a boil, then reduce to a simmer.
step 5 - cook until tender
Let it simmer uncovered for about 20 minutes, stirring occasionally. Add more broth if you want it saucier.
step 6 - serve it up
Serve over black beans and rice, or spoon into warm tortillas for tacos. Top with cilantro, sour cream, cotija cheese, avocado, or a squeeze of lime juice.
tips for success
- Don't skip searing - it locks in flavor and gives the beef a nice crust.
- Adjust spice to your liking. Start mild and add more heat later if needed.
- For meal prep, this keeps great in the fridge for up to 4 days and freezes well for up to 3 months.
faq about carne picada
What's the best beef to use?
Carne picada from the store works great, but chuck roast or sirloin cut into small cubes are good alternatives.
How spicy is this recipe?
It's medium-spicy with cayenne and Rotel. Make it mild by leaving out the cayenne or using mild Rotel.
Can I use this for tacos?
Absolutely! It makes an amazing taco filling.
Can I freeze it?
Yes - let it cool, then freeze in an airtight container for up to 3 months.
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enjoy your carne picada tonight
Making carne picada at home is easier than you think, and the payoff is huge. It's one of those meals that tastes like it took hours but really comes together fast. Try it once and I'm betting it'll end up in your weeknight dinner rotation.
Print📖 Recipe
Carne Picada Recipe - Quick & Flavorful Mexican Beef Dish
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Description
A simple, hearty, and saucy Mexican-style beef dish made with budget-friendly beef, bell peppers, and bold spices. Perfect for tacos, rice bowls, or nachos.
Ingredients
- 1.5 lbs carne picada (or chuck roast, sirloin, stew meat cut small)
- 2 tablespoons olive oil
- 2 tablespoons cornstarch
- 1 sweet onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cans Rotel diced tomatoes (fire-roasted with green chiles preferred)
- 1 cup beef broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground coriander
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional for heat)
- Salt and black pepper to taste
Instructions
- In a small bowl, combine cornstarch with all spices. Sprinkle over carne picada and toss to coat.
- Heat olive oil in a Dutch oven or heavy pot over medium-high. Sear beef in batches for 3-5 minutes until browned. Set aside.
- Reduce heat to medium. Sauté onion and garlic for 2-3 minutes. Add bell peppers and cook another 3-4 minutes.
- Return beef to the pot. Add diced tomatoes and beef broth. Scrape up any browned bits from the bottom of the pot.
- Bring to a boil, then reduce to a simmer. Cook uncovered for 20 minutes, stirring occasionally. Add more broth if needed.
- Serve over rice and beans, or in warm tortillas. Garnish with cilantro, sour cream, cotija, avocado, or lime juice.
Notes
Adjust spice level by using mild Rotel or omitting cayenne. Keeps in fridge for 4 days or freezer for 3 months. Great for meal prep and taco night.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 6g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 90mg
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