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
Units
Scale
- 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
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1/4 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