Carne Guisada con Carne Molida y Papas (Ground Beef Stew with Potatoes) 🌶️🥔🌮
Hearty, Savory, and Perfect with Warm Flour Tortillas
If you’re craving something warm, filling, and full of flavor, Carne Guisada con Carne Molida y Papas is the dish for you. This comforting Mexican-style ground beef and potato stew is simmered to perfection with smoky Hatch green chiles, tomatoes, and classic spices—then served hot with soft, fresh flour tortillas. It’s the kind of rustic, home-cooked meal that reminds you of abuela’s kitchen.
Unlike traditional carne guisada made with cubed beef, this version uses lean ground beef, which makes it quicker and more budget-friendly without sacrificing depth of flavor. The fried potatoes add a delicious texture, while the chiles and tomatoes create a rich, savory sauce that coats every bite.
Whether you’re cooking for a big family dinner or meal prepping for the week, this dish is satisfying, simple, and absolutely delicious.
❤️ Why You’ll Love This Recipe
- 🕰️ Quick & hearty – All the comfort of traditional carne guisada with less cooking time.
- 🌶️ Smoky & savory – Hatch chiles add a subtle heat and depth of flavor.
- 🥔 Comfort food classic – Potatoes make it extra filling and satisfying.
- 🌮 Tortilla-ready – Perfect for scooping, wrapping, or stuffing into tacos.
- 💵 Budget-friendly ingredients – Feeds a crowd without breaking the bank.
🛒 Ingredients
🥘 For the Carne Guisada:
- 1 pound lean ground beef
- 2 large russet potatoes, peeled and diced
- 2 smoked Hatch green chiles, diced (or use canned fire-roasted green chiles)
- 1 medium onion, chopped
- 1 (14-ounce) can diced tomatoes, with juice
- 1 whole fresh tomato, chopped
- 1 teaspoon cumin powder
- 1 teaspoon granulated garlic
- 1 teaspoon kosher salt (adjust to taste)
- ½ teaspoon coarse black pepper (adjust to taste)
- 2 tablespoons all-purpose flour
- Water, as needed
🌯 For Serving:
- Fresh flour tortillas
👩🍳 Step-by-Step Instructions
🧑🍳 Step 1: Prep Your Ingredients
- Peel and dice the potatoes into bite-sized cubes.
- Chop the onion, green chiles, and fresh tomato.
- Open the can of diced tomatoes and set it aside.
🍳 Step 2: Cook the Ground Beef
- In a large skillet, heat a small amount of oil over medium heat.
- Add the chopped onion and sauté until translucent (about 3 minutes).
- Add the ground beef, breaking it up with a spoon.
- Season with cumin, granulated garlic, salt, and black pepper.
- Cook until browned. Drain excess grease if necessary.
🥔 Step 3: Fry the Potatoes
- In a separate pan, fry the diced potatoes in oil over medium heat until golden and slightly tender (about 8–10 minutes).
- Set the fried potatoes aside.
Pro Tip: Frying the potatoes before adding them to the stew helps them hold their shape and adds a crispy edge!
🌶️ Step 4: Build the Stew
- Sprinkle 2 tablespoons of flour over the browned meat. Stir to coat and let it toast for 1–2 minutes to eliminate the raw flour taste.
- Add the fried potatoes to the meat mixture and stir gently to combine.
- Stir in the diced green chiles, canned tomatoes (with juice), and chopped fresh tomato.
💦 Step 5: Add Water and Simmer
- Pour in enough water to just cover the ingredients. Stir well.
- Bring to a simmer, then lower heat to medium-low.
- Let it simmer for 15–20 minutes, stirring occasionally, until the sauce thickens and the potatoes are fork-tender.
🔄 Step 6: Taste and Adjust
- Taste and adjust seasonings. Add more salt, pepper, or cumin if needed.
- If the sauce is too thick, add a bit more water and stir until desired consistency is reached.
🌮 Step 7: Serve and Enjoy!
- Serve hot with warm flour tortillas for scooping or wrapping.
- Garnish with fresh cilantro, a squeeze of lime, or a sprinkle of shredded cheese if desired.
🧠 Expert Tips & Variations
🔪 Tips for Best Results:
- Brown the beef well to build flavor before adding liquid.
- Toast the flour for a richer gravy-like texture.
- Use smoked Hatch chiles for authentic flavor, or swap with roasted poblanos if needed.
🔄 Variations:
- 💥 Make it spicy – Add chopped jalapeños or hot Hatch chiles.
- 🥩 Try with steak – Substitute cubed beef chuck or sirloin for a more traditional carne guisada.
- 🍅 Extra tomato flavor – Add 1 tablespoon of tomato paste when browning the meat for richer sauce.
- 🧀 Tex-Mex twist – Top with shredded cheddar or jack cheese before serving.
⚠️ Important Notes
- Don’t skip frying the potatoes—it prevents them from becoming mushy.
- Add water gradually to control consistency. This is meant to be saucy, not soupy.
- For even more flavor, use beef broth instead of water.
🔢 Nutritional Information
Per serving (approx. 1 of 4 servings):
- Calories: 410
- Protein: 26g
- Fat: 20g
- Carbohydrates: 30g
- Fiber: 4g
- Sodium: 650mg
Note: Nutrition varies based on serving size and tortilla choice.
❓ Frequently Asked Questions (FAQ)
What’s the difference between carne guisada and picadillo?
Carne guisada is usually more gravy-based and may use chunks or ground beef, while picadillo is typically drier with added vegetables like peas or carrots.
Can I make this ahead of time?
Yes! This stew stores well and actually tastes better the next day. Store in the fridge for up to 4 days or freeze for up to 3 months.
What kind of tortillas go best with this?
Fresh flour tortillas are ideal—they soak up the rich sauce perfectly. But corn tortillas work too!
Can I use canned green chiles?
Yes. Canned fire-roasted green chiles are a great substitute when Hatch chiles aren’t in season.
How do I reheat leftovers?
Reheat in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in short intervals, stirring in between.
🌟 Bring This Homey Classic to Your Table
There’s something magical about Carne Guisada con Carne Molida y Papas—it’s nostalgic, hearty, and full of love in every bite. Whether you’re enjoying it wrapped in a tortilla, served over rice, or scooped up with a spoon, this simple yet flavorful dish is sure to become a family favorite.
Give it a try tonight and don’t forget the warm tortillas—because the best way to eat it is with your hands! 🌮💚