Carne Molida
Ground beef, cooked the way it's meant to be — picadillo, ground beef enchiladas, albondigas en caldo, easy beef empanadas — for busy weeknight suppers.
★ dinner
dinnerIngredients
- 1 pound Lean Ground Beef
- to taste Salt
- to taste Pepper
- to taste Onion powder
- to taste Garlic powder
- 1 oz pack Taco Seasoning
- 3/4 cup Water
- to taste Taco Sauce (optional)
- 8 Taco Size Flour Tortillas
- 19 oz can Enchilada Sauce
- 16 oz Colby Jack Cheese, Shredded
Instructions
- 1Cook ground beef over medium-high heat and season with salt, pepper, onion powder, and garlic powder.
- 2When the beef is fully cooked, add the taco seasoning and water. Bring the mixture to a boil, then reduce heat and simmer for a few minutes until thickened. If desired, mix in a little taco sauce to the meat.
- 3While preparing the enchiladas, preheat your oven to 375° F. Each tortilla should get a scoop of taco meat and sprinkle of cheese. Also, in your baking dish, pour just enough enchilada sauce in to coat the bottom.
- 4Place each prepared enchilada into your baking dish. Pour the remaining enchilada sauce on top and top with cheese. Bake for 20 minutes.
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Open in Pepper →A Pound Of Ground Beef Goes Far
One pound of ground beef, an onion, and a couple of potatoes can feed a whole table. That's why carne molida shows up on so many weeknights — it stretches, it reheats, and everybody eats it without complaining.
Cooks on Pepper reach for this collection on the nights when the fridge is thin and dinner still has to happen by six, or when there's leftover picadillo and it needs a second life as something new.
Every recipe here starts with ground beef and goes somewhere different: Mexican Picadillo with beef and potato, Ground Beef Enchiladas, Albondigas en Caldo, easy beef empanadas, picadillo stuffed poblano peppers, and a Ground Beef Taco Rice Bake for the nights you want one pan.
Quick Tips
- 1
Brown the beef hard
Spread the meat in a hot skillet and leave it alone for 3 to 4 minutes before breaking it up, so it browns instead of steams.
- 2
Dice potatoes small
Cut potatoes and carrots into 1/2-inch pieces for picadillo so they cook through in the same 15 to 20 minutes as the beef.
- 3
Drain but save fat
Pour off most of the grease and keep a tablespoon in the pan to cook your onion and cumin — that's where the flavor lives.
- 4
Chill filling for empanadas
Cool picadillo at least 30 minutes before spooning it into empanada disks; warm filling makes the dough soggy and hard to seal.
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