Carne Guisada Con Carne Molida Y Papas

Carne guisada con carne molida y papas is a cornerstone of Tex-Mex and Mexican home cooking, the kind of hearty, humble stew that has fed families for generations.

In Spanish, guisada means “stewed,” and while traditional carne guisada often uses chunks of beef, this ground beef and potato version, sometimes called picadillo con papas, is a beloved everyday shortcut that’s quicker, more affordable, and just as comforting. In countless South Texas and New Mexico kitchens, it’s a recipe made by feel rather than measurement, seasoned by taste and passed down from mothers and grandmothers.

This version brings a Southwestern twist with smoky roasted Hatch green chiles. Lean ground beef is browned with onion and seasoned simply with cumin, granulated garlic, kosher salt, and coarse black pepper. Golden pan-fried russet potatoes are folded in, a sprinkle of flour creates a light gravy, and diced tomatoes, fresh tomato, and green chiles simmer together with a splash of water into a thick, savory, gently spicy stew. Scooped into warm flour tortillas, it’s simple, satisfying comfort food: rich, homey, and full of the flavors of the borderlands.

Why People Will Love Carne Guisada Con Carne Molida Y Papas Recipe

Classic Tex-Mex comfort food: A homestyle favorite that tastes like family cooking.

Hearty and filling: Ground beef and potatoes make it a satisfying meal.

Smoky Hatch green chile: Adds earthy, smoky flavor and gentle heat.

Golden fried potatoes: Crispy-edged potatoes add texture and flavor.

Thick, savory gravy: A little flour turns the juices into a rich, stew-like sauce.

Simple seasonings: Cumin, garlic, salt, and pepper keep it classic and comforting.

Budget-friendly: Affordable ingredients feed the whole family.

Quick to make: Ready in about 40 minutes.

Perfect for tortillas: Made for scooping into warm flour tortillas.

Flexible and forgiving: Easy to adjust to your taste without exact measurements.

Kid-friendly: Mild, familiar flavors that kids love.

Great for leftovers: Perfect for burritos, tacos, and breakfast.

Key Ingredients

Lean ground beef: The hearty, savory base. Lean beef keeps the stew from becoming greasy. Chunks of steak can be used for a more traditional carne guisada.

Russet potatoes: Starchy and fluffy, they soak up the flavorful gravy. Frying them first gives them golden edges and holds their shape.

Smoked Hatch green chiles: Roasted New Mexico chiles bring smoky, earthy, slightly sweet heat, giving the stew a Southwestern character.

Onion: Adds sweetness and savory depth.

Canned diced tomatoes: Add body, acidity, and rich tomato flavor.

Fresh tomato: Adds brightness and a fresh, juicy flavor.

Ground cumin: Brings warm, earthy, slightly smoky notes, a staple of Tex-Mex cooking.

Granulated garlic: Adds savory garlic flavor that blends easily into the stew.

Kosher salt and coarse black pepper: Simple seasonings that enhance the beef.

Flour: Creates a light roux that thickens the stew into a gravy.

Flour tortillas: The classic companion for scooping up every bite.

@Expert Tips

Brown the beef well: Let it develop a deep brown crust for richer flavor.

Season in layers: Season the beef while browning, then taste and adjust at the end.

Fry the potatoes separately: This gives them golden edges and keeps them from falling apart.

Cut potatoes evenly: Small, uniform cubes (about ½ inch) cook quickly and evenly.

Par-boil for speed: Boil the potato cubes for 3–4 minutes before frying to speed up cooking.

Drain the fat: Spoon off excess grease so the gravy isn’t oily.

Toast the flour: Let the flour cook with the meat for a minute or two to remove the raw taste.

Add water slowly: Add a little at a time until the stew reaches your desired thickness.

Use roasted Hatch chiles: Fresh or frozen roasted Hatch chiles give the best smoky flavor.

Simmer to meld flavors: Let the stew simmer for 10–15 minutes so the flavors come together.

Add a bay leaf or oregano: A pinch of Mexican oregano or a bay leaf adds extra depth.

Add a bouillon boost: A spoonful of beef or tomato bouillon deepens the savory flavor.

Carne Guisada con Carne Molida y Papas (Ground Beef and Potato Stew) with Flour Tortillas

Ingredients

Lean ground beef: 1–1½ pounds (or bite-sized chunks of steak)

Russet potatoes: 2–3 medium, peeled and diced

Smoked Hatch green chiles: about ½–1 cup, chopped

Onion: 1, chopped

Diced tomatoes: 1 can (14.5 oz)

Fresh tomato: 1, chopped

Ground cumin: to taste (start with about 1 teaspoon)

Granulated garlic: to taste (start with about 1 teaspoon)

Kosher salt: to taste

Coarse black pepper: to taste

All-purpose flour: about 2 tablespoons

Cooking oil: for frying the potatoes

Water: as needed

Flour tortillas: warmed, for serving

Instructions

1. Brown the beef and onion.

In a large skillet over medium heat, sauté the chopped onion until it starts to soften.

Add the ground beef, season with cumin, granulated garlic, salt, and pepper, and cook, breaking up the meat, until browned.

2. Fry the potatoes.

Meanwhile, heat a little oil in a separate skillet and fry the diced potatoes, stirring occasionally, until golden and tender.

3. Drain the beef.

When the meat is cooked, spoon off most of the grease, if there is any.

4. Add the flour.

Sprinkle about 2 tablespoons of flour over the beef and stir until it’s evenly coated.

Let it cook for a minute or two so the flour browns slightly.

5. Add the potatoes.

Gently fold the fried potatoes into the beef.

6. Make it a stew.

Stir in the green chiles, canned tomatoes, and fresh tomato.

Add water a little at a time, stirring, until the mixture turns into a thick, saucy stew.

Let it simmer for 10–15 minutes so the flavors come together.

7. Taste and adjust.

Taste the stew and add more salt, pepper, cumin, or garlic as needed.

8. Serve.

Spoon the carne guisada into bowls or onto plates and serve with warm flour tortillas, or with whatever sides you like.

Important Notes When Making Carne Guisada Con Carne Molida Y Papas

No exact measurements: This is a homestyle, taste-as-you-go recipe. Start with small amounts of seasoning and adjust.

Cook beef thoroughly: Ground beef should reach 160°F (71°C).

Steak option: If using steak chunks, brown them well and simmer longer, 45–60 minutes, until tender.

Heat level: Hatch chiles range from mild to hot. Taste and adjust the amount.

Watch the salt: Canned tomatoes and smoked chiles can add salt. Taste before seasoning further.

Thickness: The stew thickens as it sits. Add water when reheating.

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Freezing: Freezes well for up to 3 months, though potatoes may soften slightly.

Gluten-free option: Use cornstarch or masa harina instead of flour, and serve with corn tortillas.

Allergens: Contains wheat (flour and flour tortillas).

How to Enjoy Carne Guisada Con Carne Molida Y Papas After Cooking

Serve it hot. Spoon the stew onto plates or into bowls while it’s hot and saucy.

Serve with warm flour tortillas.

Tear off pieces and scoop up the stew.
Fill tortillas to make quick tacos or burritos.
Warm tortillas on a comal or skillet until soft and lightly toasted.

Add toppings.

Shredded cheddar or Monterey Jack cheese
A dollop of sour cream
Chopped fresh cilantro
Diced onion
Sliced jalapeños
Salsa or pico de gallo
Diced avocado

Serve with classic sides.

Mexican rice: A classic, comforting pairing.
Refried or charro beans: Hearty and traditional.
Fresh salad: Shredded lettuce and tomato with lime.

Turn it into other meals.

Burritos: Wrap in flour tortillas with cheese and beans.
Breakfast tacos: Add scrambled eggs and cheese.
Gorditas or sopes: Use as a hearty filling.
Stuffed peppers: Fill bell peppers and bake.
Nachos: Spoon over tortilla chips with cheese.

Pair with drinks. Mexican lager, iced tea, horchata, agua fresca, or sweet tea.

Store and reheat.

Refrigerate: Store in an airtight container for up to 4 days.
Stovetop: Reheat over medium heat, adding a splash of water.
Microwave: Heat in 1–2 minute intervals, stirring between each.
Freeze: Portion into freezer-safe containers for up to 3 months.

Nutrition Information

Estimated per serving (about 1 cup), based on 6 servings, made with 1¼ pounds of 90% lean ground beef (lightly drained), 2–3 russet potatoes fried in about 2 tablespoons of oil, ¾ cup of Hatch green chile, canned and fresh tomatoes, 2 tablespoons of flour, and about 1 teaspoon of salt. Tortillas and toppings not included.

Note: Since this recipe isn’t measured, values are estimates and will vary with the amounts you use. Each flour tortilla adds about 90–140 calories. Boiling the potatoes instead of frying them saves about 40 calories and 4.5 g of fat per serving.

Smart FAQs About This Recipe

What’s the difference between carne guisada and picadillo?
Traditional carne guisada uses chunks of beef stewed in a savory gravy. Picadillo uses ground beef, often with potatoes and tomatoes. This recipe blends the two, using ground beef in a carne guisada-style gravy.

Can I use steak instead of ground beef?
Yes. Use bite-sized chunks of chuck or sirloin, brown them well, and simmer for 45–60 minutes until tender.

Is this dish spicy?
It depends on your green chile. Mild Hatch chiles keep it gentle, while hot chiles or added jalapeños make it spicier.

Can I use canned green chiles?
Yes. Use one or two 4-oz cans of diced green chiles, drained. They’re milder and less smoky than roasted Hatch chiles.

Can I make it with ground turkey?
Absolutely. Ground turkey makes a lighter version. Add a little extra seasoning since turkey is milder than beef.

Why fry the potatoes separately?
Frying them separately gives them golden, crispy edges and keeps them from turning mushy in the stew.

How do I make the stew thicker?
Add a little more flour, simmer uncovered for a few extra minutes, or mash a few potato pieces into the gravy.

How do I make it saucier?
Add more water or broth a little at a time, or add an extra can of diced tomatoes or tomato sauce.

Can I make it in one pan?
Yes. Brown the beef, push it to one side, add the potatoes with a little oil, and cook until tender, then continue with the recipe. It may take a few extra minutes.

Can I make it ahead of time?
Yes. It tastes even better the next day. Make it up to 2 days ahead, refrigerate, and reheat gently with a splash of water.