20 Flavorful Carne Guisada Recipes Authentic

Hungry for a taste of home-cooked comfort? Carne guisada—the rich, slow-simmered Latin beef stew—is the ultimate cozy meal, blending tender meat, bold spices, and hearty veggies in every bite. Whether you crave a classic version or a creative twist, we’ve rounded up 20 flavorful recipes that’ll make your kitchen smell like heaven. Grab your pot and let’s get stewing!

Classic Beef Carne Guisada with Potatoes

You know those dishes that just hug your soul? That’s exactly how I feel about Classic Beef Carne Guisada with Potatoes—it’s cozy, hearty, and packed with flavor. I love making this on lazy Sundays when the aroma fills the whole house, and my family starts hovering around the kitchen, asking when it’ll be ready.

Ingredients

• Beef stew meat – 2 lbs
• Olive oil – 2 tbsp
• Flour – ¼ cup
• Garlic – 4 cloves, minced
• Onion – 1 medium, diced
• Beef broth – 2 cups
• Tomato sauce – 1 cup
• Potatoes – 3 medium, cubed
• Cumin – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Toss beef stew meat with flour, salt, and black pepper until evenly coated.
3. Sear the beef in the pot for 5 minutes, turning to brown all sides. Tip: Don’t overcrowd the pot—work in batches if needed for a better sear.
4. Add minced garlic and diced onion, sautéing for 3 minutes until fragrant and softened.
5. Pour in beef broth and tomato sauce, scraping the bottom of the pot to release any browned bits.
6. Stir in cumin, then reduce heat to low, cover, and simmer for 1 hour. Tip: Check occasionally and stir to prevent sticking.
7. Add cubed potatoes, cover again, and simmer for another 30 minutes until potatoes are tender. Tip: Test a potato with a fork—it should slide in easily.
8. Adjust salt and pepper if needed, then remove from heat.

So rich and tender, the beef practically melts in your mouth, while the potatoes soak up all that savory sauce. Serve it over warm tortillas or with a side of rice for the ultimate comfort meal.

Spicy Carne Guisada with Jalapeños

Deliciously tender and packed with heat, this Spicy Carne Guisada with Jalapeños is my go-to comfort dish when I’m craving something hearty yet easy to whip up. I love how the jalapeños add just the right kick without overpowering the rich, savory flavors of the beef—perfect for a cozy weeknight dinner or a weekend gathering with friends.

Ingredients

– Beef chuck – 2 lbs, cubed
– Vegetable oil – 2 tbsp
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Jalapeños – 2, sliced
– Beef broth – 2 cups
– Tomato paste – 2 tbsp
– Cumin – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Flour – 2 tbsp

Instructions

1. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering.
2. Add beef cubes in a single layer, searing for 3-4 minutes per side until deeply browned. Work in batches to avoid overcrowding.
3. Transfer seared beef to a plate and set aside.
4. In the same pot, add diced onion and cook for 3 minutes until translucent.
5. Stir in minced garlic and sliced jalapeños, cooking for 1 minute until fragrant.
6. Sprinkle flour over the vegetables and stir to coat evenly, cooking for 1 minute to remove the raw flour taste.
7. Whisk in beef broth and tomato paste until smooth, scraping up any browned bits from the bottom of the pot.
8. Return the seared beef to the pot, along with cumin, salt, and black pepper.
9. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1.5 hours until the beef is fork-tender.
10. Uncover and simmer for an additional 15 minutes to thicken the sauce slightly.
Every bite of this Spicy Carne Guisada melts in your mouth, with the jalapeños adding a bright, fiery contrast to the rich beef. Serve it over warm tortillas or with a side of cilantro-lime rice for a meal that’s as vibrant as it is satisfying.

Slow-Cooked Carne Guisada with Bell Peppers

Last night, I found myself craving something hearty and comforting—something that would fill the house with warmth and aroma. That’s when I decided to whip up my favorite Slow-Cooked Carne Guisada with Bell Peppers, a dish that’s as forgiving as it is flavorful. Trust me, even on busy days, this recipe feels like a hug in a bowl.

Ingredients

• Beef chuck – 2 lbs, cubed
• Bell peppers – 2, sliced
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Tomato paste – 2 tbsp
• Beef broth – 2 cups
• Cumin – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add beef cubes in a single layer, searing for 3 minutes per side until deeply browned. Work in batches to avoid overcrowding.
3. Transfer beef to a slow cooker, scraping any browned bits from the skillet—those add incredible flavor.
4. In the same skillet, sauté onions and bell peppers over medium heat for 5 minutes until softened.
5. Add garlic and tomato paste, stirring constantly for 1 minute until fragrant.
6. Pour in beef broth, using a wooden spoon to dissolve any stuck-on bits—this builds the base of your sauce.
7. Transfer the skillet contents to the slow cooker, adding cumin, salt, and black pepper.
8. Cover and cook on LOW for 8 hours or HIGH for 4 hours, until the beef shreds easily with a fork.

Buttery-soft beef mingles with sweet bell peppers in a rich, aromatic broth that’s perfect over rice or tucked into warm tortillas. I love topping mine with fresh cilantro and a squeeze of lime for a bright finish.

Carne Guisada Tacos with Fresh Cilantro

How many times have I craved something hearty, flavorful, and just a little bit messy? These Carne Guisada Tacos hit the spot—tender beef simmered in a rich, savory sauce, topped with fresh cilantro for that bright, herby kick. Trust me, one bite, and you’ll be hooked.

Ingredients

– Beef stew meat – 1.5 lbs
– Olive oil – 2 tbsp
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Tomato sauce – 1 cup
– Beef broth – 1 cup
– Cumin – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Corn tortillas – 8
– Fresh cilantro – ¼ cup, chopped

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add beef stew meat and sear for 4-5 minutes per side until browned. (Tip: Don’t overcrowd the pot—work in batches if needed for even browning.)
3. Reduce heat to medium, add diced onion, and cook for 3 minutes until softened.
4. Stir in minced garlic and cook for 30 seconds until fragrant.
5. Pour in tomato sauce, beef broth, cumin, salt, and black pepper, scraping the bottom of the pot to release any browned bits.
6. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours, stirring occasionally, until the beef is fork-tender. (Tip: If the sauce thickens too much, add a splash of broth.)
7. Warm corn tortillas in a dry skillet over medium heat for 20-30 seconds per side.
8. Spoon the carne guisada onto tortillas and top with fresh cilantro. (Tip: For extra flavor, lightly toast the tortillas until slightly charred.)

Let these tacos shine with their melt-in-your-mouth beef and vibrant cilantro finish. Serve them with a squeeze of lime or a drizzle of hot sauce for an extra punch—perfect for a cozy weeknight or a weekend feast.

Carne Guisada Stew with Carrots and Peas

Last weekend, I found myself craving something hearty and comforting—something that would fill the house with warmth and nostalgia. That’s when I decided to whip up this Carne Guisada Stew, a dish that always reminds me of slow Sunday dinners with my family.

Ingredients

• Beef chuck – 2 lbs, cubed
• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Tomato paste – 2 tbsp
• Beef broth – 2 cups
• Carrots – 2, sliced
• Peas – 1 cup
• Salt – 1 tsp
• Black pepper – ½ tsp
• Cumin – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add beef cubes and sear until browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pot—work in batches if needed for even browning.
3. Reduce heat to medium, add diced onion, and sauté until translucent, about 3 minutes.
4. Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant.
5. Pour in beef broth, scraping the bottom of the pot to release any browned bits. Tip: This adds depth to the stew’s flavor.
6. Add salt, black pepper, and cumin, stirring to combine.
7. Bring the mixture to a simmer, then cover and cook on low heat for 1 hour.
8. Add sliced carrots and peas, then cover and cook for another 30 minutes until the beef is tender and the vegetables are soft. Tip: If the stew seems too thick, add a splash of broth or water.

After simmering, the carne guisada turns luxuriously tender, with the carrots and peas adding a sweet contrast to the rich, savory broth. Serve it over fluffy rice or with warm tortillas for a meal that feels like a hug in a bowl.

Tex-Mex Carne Guisada with Corn Tortillas

Remember that time I tried to make carne guisada for the first time and ended up with something closer to beef stew? Yeah, me neither—because this Tex-Mex version is foolproof and packed with flavor. It’s my go-weeknight dinner when I want something hearty but don’t feel like fussing over the stove for hours.

Ingredients

• Beef chuck – 2 lbs, cubed
• Vegetable oil – 2 tbsp
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Tomato paste – 2 tbsp
• Beef broth – 2 cups
• Cumin – 1 tsp
• Chili powder – 1 tsp
• Salt – 1 tsp
• Corn tortillas – 8

Instructions

1. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add beef chuck in a single layer, working in batches if needed, and sear until browned on all sides, about 4 minutes per batch. Tip: Don’t overcrowd the pot, or the meat will steam instead of sear.
3. Reduce heat to medium, add onion, and cook until translucent, about 5 minutes.
4. Stir in garlic and tomato paste, cooking until fragrant, 1 minute.
5. Pour in beef broth, scraping the bottom to release any browned bits—this adds depth of flavor.
6. Add cumin, chili powder, and salt, stirring to combine.
7. Bring to a simmer, then reduce heat to low, cover, and cook until beef is tender, about 1.5 hours. Tip: Check occasionally and add a splash of broth if it looks dry.
8. While the meat cooks, warm corn tortillas in a dry skillet over medium heat for 30 seconds per side. Tip: Keep them wrapped in a towel to stay soft.
9. Shred the beef slightly with a fork to thicken the sauce, then serve over warm tortillas.

The carne guisada is melt-in-your-mouth tender with a rich, slightly spicy gravy that soaks into the tortillas perfectly. I love topping mine with pickled jalapeños for a tangy crunch.

Carne Guisada Burritos with Refried Beans

Nothing beats the comforting aroma of slow-cooked beef filling your kitchen, especially when it’s destined for these Carne Guisada Burritos. I remember the first time I made this dish—my husband couldn’t resist sneaking bites straight from the pot! It’s become our go-weekend meal, and I love how the refried beans add that creamy, hearty touch.

Ingredients

• Beef chuck – 2 lbs, cubed
• Flour – 2 tbsp
• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Beef broth – 2 cups
• Cumin – 1 tsp
• Oregano – ½ tsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Refried beans – 1 can (16 oz)
• Flour tortillas – 6 large

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Toss beef cubes with flour, then brown in the pot for 5 minutes per side. Tip: Don’t overcrowd the pot—work in batches for even browning.
3. Add diced onion and minced garlic, sautéing for 3 minutes until fragrant.
4. Pour in beef broth, scraping the bottom to release any browned bits.
5. Stir in cumin, oregano, salt, and black pepper.
6. Reduce heat to low, cover, and simmer for 2 hours until beef is fork-tender. Tip: Stir occasionally to prevent sticking.
7. Warm refried beans in a small saucepan over low heat for 5 minutes, stirring often.
8. Heat tortillas on a dry skillet for 30 seconds per side until pliable.
9. Spread 2 tbsp refried beans onto each tortilla, then top with a generous scoop of carne guisada. Tip: Fold the sides first, then roll tightly to prevent spills.

These burritos are a dream—the tender beef melts into the creamy beans, and the warm tortilla holds everything together perfectly. Try drizzling with salsa verde or topping with pickled jalapeños for an extra kick!

Creamy Carne Guisada with Coconut Milk

Nothing beats the comfort of a rich, slow-cooked stew, especially when it’s as creamy and flavorful as this Carne Guisada with coconut milk. I first stumbled upon this twist during a rainy weekend when I was craving something hearty but didn’t want to rely on heavy cream—turns out, coconut milk adds the perfect velvety touch without overpowering the spices. Now, it’s my go-weekend dish, especially when I’m feeding a crowd (or just treating myself to leftovers all week).

Ingredients

• Beef stew meat – 2 lbs
• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 4 cloves, minced
• Tomato paste – 2 tbsp
• Cumin – 1 tsp
• Oregano – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Beef broth – 2 cups
• Coconut milk – 1 cup
• Flour – 2 tbsp

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add beef stew meat and sear until browned on all sides, 5–6 minutes total. Tip: Don’t overcrowd the pot—work in batches if needed for even browning.
3. Add diced onion and sauté until translucent, 3–4 minutes.
4. Stir in minced garlic, tomato paste, cumin, oregano, salt, and black pepper. Cook for 1 minute until fragrant.
5. Pour in beef broth, scraping the bottom of the pot to release any browned bits. Tip: This adds depth to the sauce!
6. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, stirring occasionally.
7. Whisk flour into coconut milk until smooth, then stir into the stew. Tip: This prevents lumps and thickens the sauce evenly.
8. Simmer uncovered for another 15 minutes until the sauce is creamy and coats the back of a spoon.

Deliciously tender beef swims in a luxuriously creamy sauce with just a hint of coconut sweetness—it’s a dream over fluffy jasmine rice or stuffed into warm tortillas with pickled onions. The coconut milk keeps it light but indulgent, and leftovers taste even better the next day (if they last that long).

Carne Guisada Enchiladas with Red Sauce

Kicking off this recipe feels like a warm hug from my abuela’s kitchen—comforting, flavorful, and just a little nostalgic. These Carne Guisada Enchiladas with Red Sauce are my go-to when I crave something hearty but don’t want to spend hours cooking. The tender beef, smoky red sauce, and melty cheese? Pure magic.

Ingredients

• Flour tortillas – 8
• Beef stew meat – 1.5 lbs
• Red enchilada sauce – 2 cups
• Shredded cheese – 2 cups
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Garlic powder – 1 tsp

Instructions

1. Preheat oven to 350°F.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add beef stew meat, salt, black pepper, and garlic powder to the skillet. Sear until browned, about 5 minutes per side. Tip: Don’t overcrowd the pan—browning in batches ensures a better crust.
4. Reduce heat to low, pour in 1 cup of red enchilada sauce, and simmer covered for 45 minutes until beef is fork-tender.
5. Warm flour tortillas in a dry skillet for 10 seconds per side to make them pliable. Tip: Stack them under a clean towel to keep warm.
6. Fill each tortilla with ¼ cup of beef mixture and a sprinkle of cheese, then roll tightly.
7. Arrange enchiladas seam-side down in a greased 9×13 baking dish.
8. Pour remaining 1 cup of red sauce over the top and sprinkle with remaining cheese.
9. Bake for 20 minutes until cheese is bubbly and slightly golden. Tip: Let them rest for 5 minutes before serving—they’ll hold their shape better.

Just like that, you’ve got enchiladas with melt-in-your-mouth beef and a sauce that’s rich without being heavy. Serve them with a crisp cabbage slaw or a drizzle of crema for extra tang. Trust me, leftovers won’t last long.

Carne Guisada Quesadillas with Melted Cheese

Remember those lazy Sunday afternoons when you crave something hearty but don’t want to spend hours in the kitchen? That’s exactly how I landed on these Carne Guisada Quesadillas—packed with tender stewed beef and gooey melted cheese, they’re a shortcut to comfort food heaven. I love making these when I’m short on time but still want a meal that feels indulgent.

Ingredients

– Flour tortillas – 4 large
– Cooked carne guisada – 2 cups
– Shredded Monterey Jack cheese – 1 ½ cups
– Olive oil – 1 tbsp

Instructions

1. Heat a large skillet over medium heat (350°F) and add ½ tbsp olive oil, swirling to coat the pan.
2. Place one flour tortilla in the skillet and sprinkle ½ cup shredded Monterey Jack cheese evenly over it.
3. Spread ½ cup carne guisada over half of the tortilla, leaving a small border to prevent spillage.
4. Fold the tortilla in half, pressing gently with a spatula to seal. Cook for 2–3 minutes until the bottom is golden brown and crispy.
5. Flip the quesadilla carefully and cook for another 2–3 minutes until the cheese is fully melted and the other side is golden.
6. Repeat steps 1–5 with the remaining tortillas, cheese, and carne guisada.
7. Let the quesadillas rest for 1 minute before slicing to keep the filling from oozing out.

**Tip:** For extra crispiness, brush the tortillas lightly with oil before cooking.
**Tip:** If your carne guisada is too wet, drain excess liquid to prevent soggy quesadillas.
**Tip:** Use a lid to trap heat and melt the cheese faster without burning the tortilla.

Velvety melted cheese clings to every bite of the savory carne guisada, while the crispy tortilla adds the perfect crunch. Serve these with a dollop of cool sour cream or a tangy salsa verde for a bright contrast.

Carne Guisada Stuffed Peppers with Rice

My love for stuffed peppers runs deep—there’s something magical about tender veggies cradling a hearty filling. This Carne Guisada Stuffed Peppers with Rice recipe is my latest obsession, blending smoky stewed beef with fluffy rice for a meal that’s as comforting as it is vibrant. Bonus? It’s a one-pan wonder on busy weeknights.

Ingredients

• Bell peppers – 4 large
• Ground beef – 1 lb
• Long-grain white rice – 1 cup
• Beef broth – 2 cups
• Tomato sauce – ½ cup
• Chili powder – 1 tbsp
• Cumin – 1 tsp
• Garlic powder – ½ tsp
• Salt – 1 tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat oven to 375°F. Slice bell peppers in half lengthwise, remove seeds, and arrange cut-side up in a baking dish.
2. Heat olive oil in a skillet over medium-high. Add ground beef, breaking it into crumbles with a spatula. Cook until no pink remains, about 6 minutes.
3. Stir in rice, beef broth, tomato sauce, chili powder, cumin, garlic powder, and salt. Bring to a boil, then reduce heat to low. Cover, simmering for 15 minutes until rice is tender (tip: Don’t peek—steam escape slows cooking).
4. Spoon the beef-rice mixture evenly into pepper halves. Pour ¼ cup water into the baking dish around the peppers (tip: This keeps them moist).
5. Bake for 25 minutes until peppers are tender with slight charred edges (tip: For extra flavor, broil 2 minutes at the end).

Perfectly tender peppers give way to a rich, spiced filling with just the right chew from the rice. Serve them topped with avocado slices or a drizzle of crema for a creamy contrast.

Carne Guisada Nachos with Guacamole

There’s something magical about turning a humble batch of nachos into a showstopper, and my Carne Guisada Nachos with Guacamole do just that. I first made these for a game night, and let’s just say the chips disappeared faster than the touchdowns!

Ingredients

– Tortilla chips – 1 bag (12 oz)
– Carne guisada – 2 cups
– Shredded cheddar cheese – 1 cup
– Ripe avocado – 1
– Lime juice – 1 tbsp
– Salt – ½ tsp
– Diced tomato – ¼ cup
– Chopped cilantro – 2 tbsp

Instructions

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper for easy cleanup.
2. Spread the tortilla chips in a single layer on the baking sheet.
3. Spoon the carne guisada evenly over the chips. (Tip: Warm the carne guisada slightly beforehand so it spreads easily.)
4. Sprinkle the shredded cheddar cheese over the carne guisada.
5. Bake for 8–10 minutes, or until the cheese is fully melted and bubbly.
6. While the nachos bake, mash the avocado in a bowl with lime juice and salt to make the guacamole. (Tip: Use a fork for a slightly chunky texture.)
7. Remove the nachos from the oven and top with diced tomato, chopped cilantro, and dollops of guacamole.
8. Serve immediately. (Tip: For extra crunch, broil the nachos for 1–2 minutes before adding the fresh toppings.)

Fresh out of the oven, these nachos are a dream—creamy guacamole balances the rich, savory carne guisada, while the cheese pulls everything together. Try serving them with pickled jalapeños for a tangy kick!

Carne Guisada Soup with Chunks of Beef

Sometimes, you just need a hearty, comforting bowl of soup that feels like a warm hug—and that’s exactly what this Carne Guisada Soup delivers. I first had a version of this at a tiny diner in Texas, and after tweaking it at home (and maybe burning a batch or two), I’ve landed on this foolproof recipe. It’s packed with tender beef chunks and a rich, savory broth that’s perfect for lazy Sundays or meal prep.

Ingredients

• Beef chuck – 1.5 lbs, cubed
• Olive oil – 2 tbsp
• Onion – 1 medium, diced
• Garlic – 3 cloves, minced
• Beef broth – 4 cups
• Tomato paste – 2 tbsp
• Cumin – 1 tsp
• Oregano – ½ tsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Flour – 2 tbsp

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering, about 1 minute.
2. Add beef cubes in a single layer, searing for 3 minutes per side until deeply browned. (Tip: Don’t overcrowd the pot—work in batches if needed.)
3. Transfer beef to a plate, then add onion to the pot. Sauté for 4 minutes until translucent.
4. Stir in garlic, cumin, oregano, salt, and pepper, cooking for 30 seconds until fragrant.
5. Sprinkle flour over the onions, stirring constantly for 1 minute to coat.
6. Whisk in beef broth and tomato paste, scraping up any browned bits from the pot.
7. Return beef to the pot, bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, stirring occasionally, until beef is fork-tender. (Tip: Skim off excess fat during cooking for a cleaner broth.)
8. Uncover and simmer for 15 more minutes to slightly thicken the soup. (Tip: For extra depth, add a splash of Worcestershire sauce here.)

What you’ll love most is how the beef melts in your mouth while the broth clings to every spoonful. Serve it over steamed rice or with warm tortillas for scooping—it’s a meal that’ll have everyone asking for seconds.

Carne Guisada Empanadas with Flaky Crust

You know those days when you crave something hearty, flavorful, and just a little bit indulgent? That’s exactly how I felt when I first whipped up these Carne Guisada Empanadas with Flaky Crust. They’re the perfect blend of tender, spiced beef and buttery, golden pastry—comfort food at its finest.

Ingredients

• Flour – 2 cups
• Butter – ½ cup, cold
• Salt – 1 tsp
• Water – ¼ cup, ice cold
• Ground beef – 1 lb
• Cumin – 1 tsp
• Garlic powder – ½ tsp
• Tomato paste – 2 tbsp
• Beef broth – ½ cup

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, mix flour and salt. Grate cold butter into the flour and mix until crumbly.
3. Add ice-cold water, 1 tbsp at a time, until dough comes together. Tip: Don’t overwork the dough to keep it flaky.
4. Wrap dough in plastic and chill for 30 minutes.
5. While dough chills, brown ground beef in a skillet over medium heat for 5 minutes.
6. Add cumin, garlic powder, tomato paste, and beef broth. Simmer for 10 minutes until thickened. Tip: Let the filling cool slightly to avoid soggy empanadas.
7. Roll out dough to ⅛-inch thickness and cut into 6-inch circles.
8. Spoon 2 tbsp of filling onto each circle, fold over, and crimp edges with a fork.
9. Bake for 20 minutes or until golden brown. Tip: Brush with egg wash for extra shine.

Unbelievably flaky and packed with savory beef, these empanadas are a hit every time. Serve them with a tangy salsa verde or a cooling crema for the perfect bite.

Carne Guisada Casserole with Cornbread Topping

Haven’t we all had those nights where we crave something hearty but don’t want to spend hours in the kitchen? That’s exactly why I love this Carne Guisada Casserole with Cornbread Topping—it’s comfort food at its easiest, with layers of savory beef and fluffy cornbread that come together in one dish. Plus, it’s a crowd-pleaser, whether you’re feeding family or meal-prepping for the week.

Ingredients

– Ground beef – 1 lb
– Taco seasoning – 1 packet
– Diced tomatoes – 1 can (14.5 oz)
– Cornbread mix – 1 box (8.5 oz)
– Egg – 1
– Milk – ⅓ cup
– Shredded cheddar cheese – 1 cup

Instructions

1. Preheat oven to 375°F. Grease a 9×9-inch baking dish with cooking spray.
2. In a skillet over medium-high heat, brown the ground beef, breaking it into small pieces, until no pink remains, about 5-7 minutes.
3. Drain excess fat from the skillet, then stir in the taco seasoning and diced tomatoes. Simmer for 5 minutes to let the flavors meld.
4. Transfer the beef mixture to the prepared baking dish and spread evenly. Sprinkle shredded cheddar cheese on top.
5. In a bowl, whisk together the cornbread mix, egg, and milk until just combined—don’t overmix, or the topping will be dense.
6. Pour the cornbread batter over the beef layer, spreading it gently to cover completely.
7. Bake for 20-25 minutes, or until the cornbread is golden and a toothpick inserted in the center comes out clean.
8. Let the casserole cool for 5 minutes before serving.
Flaky, buttery cornbread meets saucy, spiced beef in every bite—this casserole is pure comfort. Try serving it with a dollop of sour cream or a side of pickled jalapeños for an extra kick.

Carne Guisada Sliders with Mini Buns

Weeknights call for something hearty yet fuss-free, and these Carne Guisada Sliders hit the spot. I love how the tender beef stew melts into those soft mini buns—perfect for feeding a crowd or just treating yourself after a long day.

Ingredients

• Beef stew meat – 1 lb
• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Tomato sauce – ½ cup
• Beef broth – 1 cup
• Cumin – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Mini slider buns – 12

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add beef stew meat and sear until browned on all sides, 5–6 minutes total. (Don’t overcrowd the pan—work in batches if needed for even browning.)
3. Add diced onion and sauté until translucent, 3–4 minutes.
4. Stir in minced garlic and cook until fragrant, 30 seconds.
5. Pour in tomato sauce and beef broth, scraping the bottom of the skillet to release any browned bits.
6. Season with cumin, salt, and black pepper, then reduce heat to low.
7. Simmer uncovered for 45 minutes, stirring occasionally, until the beef is fork-tender and the sauce thickens slightly. (If the sauce reduces too much, add a splash of broth.)
8. Toast mini slider buns in a dry skillet over medium heat for 1–2 minutes per side until lightly crisp.
9. Spoon carne guisada onto each bun and serve immediately.

Key to this dish is the rich, velvety texture of the beef against the slight crunch of the toasted buns. Try topping with pickled jalapeños for a tangy kick, or serve with a side of lime crema for extra brightness.

Carne Guisada Rice Bowl with Black Beans

Kicking off this recipe feels like a warm hug from my abuela—simple, comforting, and packed with flavor. Carne guisada over rice with black beans is my go-to when I crave something hearty but don’t want to fuss over complicated steps.

Ingredients

• Beef stew meat – 1 lb
• Olive oil – 2 tbsp
• Garlic – 3 cloves, minced
• Tomato sauce – 1 cup
• Beef broth – 1 cup
• Cumin – 1 tsp
• Salt – ½ tsp
• Black beans – 1 can (15 oz), drained
• Cooked white rice – 2 cups

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add beef stew meat, searing until browned on all sides, 5–6 minutes total. Tip: Don’t overcrowd the pan—this ensures a good crust.
3. Stir in minced garlic and cook until fragrant, 30 seconds.
4. Pour in tomato sauce and beef broth, scraping the bottom of the skillet to release any browned bits.
5. Add cumin and salt, stirring to combine.
6. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally. Tip: If the sauce thickens too much, add a splash of broth.
7. While the meat simmers, heat black beans in a small saucepan over low heat for 5 minutes, stirring occasionally.
8. Divide cooked rice between two bowls, topping each with carne guisada and black beans. Tip: For extra brightness, garnish with fresh cilantro or a squeeze of lime.

Zesty and rich, the tender beef melts into the savory sauce, while the beans add a creamy contrast. I love serving this with warm tortillas or a crisp slaw for crunch.

Carne Guisada Chimichangas with Sour Cream

Over the years, I’ve tried countless ways to spice up taco night, but these Carne Guisada Chimichangas with Sour Cream are the ultimate game-changer. Trust me, the crispy exterior paired with tender, flavorful beef is worth every minute of prep—plus, they’re a hit with my picky nephew!

Ingredients

• Flour tortillas – 4 large
• Carne guisada – 2 cups
• Shredded cheese – 1 cup
• Vegetable oil – ½ cup
• Sour cream – ¼ cup

Instructions

1. Heat the carne guisada in a skillet over medium heat for 5 minutes, stirring occasionally, until warmed through.
2. Lay a flour tortilla flat and spoon ½ cup of carne guisada onto the center, leaving a 1-inch border.
3. Sprinkle ¼ cup of shredded cheese over the carne guisada.
4. Fold the sides of the tortilla inward, then roll it tightly from the bottom to form a burrito shape. Tip: Use a toothpick to secure the seam if needed.
5. Heat vegetable oil in a deep skillet to 350°F, checking with a thermometer for accuracy.
6. Carefully place the chimichanga seam-side down into the hot oil and fry for 2–3 minutes per side, until golden brown and crispy. Tip: Don’t overcrowd the skillet—fry one at a time for even cooking.
7. Transfer the chimichanga to a paper towel-lined plate to drain excess oil.
8. Repeat steps 2–7 for the remaining tortillas and filling.
9. Drizzle sour cream over the top of each chimichanga before serving. Tip: For extra flavor, mix a squeeze of lime juice into the sour cream.

Nothing beats the crunch of these chimichangas giving way to the rich, savory carne guisada inside. Serve them with a side of pickled jalapeños or a fresh avocado salad for a meal that’ll have everyone asking for seconds.

Carne Guisada Tamales with Masa Dough

After years of experimenting with tamale fillings, I finally landed on this rich, savory carne guisada version that’s become a family favorite—especially when wrapped in tender masa dough. There’s something magical about the way the slow-cooked beef melds with the spices, all tucked into a cozy corn husk.

Ingredients

• Beef chuck – 2 lbs, cubed
• Chicken broth – 2 cups
• Tomato paste – 2 tbsp
• Garlic – 4 cloves, minced
• Cumin – 1 tsp
• Masa harina – 3 cups
• Lard – 1 cup
• Salt – 1 tsp
• Corn husks – 20, soaked

Instructions

1. In a Dutch oven, brown beef chuck over medium-high heat for 5 minutes, stirring occasionally.
2. Add garlic, cumin, and tomato paste, stirring for 1 minute until fragrant.
3. Pour in chicken broth, reduce heat to low, cover, and simmer for 2 hours until beef is fork-tender. (Tip: Stir occasionally to prevent sticking.)
4. While beef cooks, beat lard with salt in a stand mixer for 3 minutes until fluffy.
5. Gradually add masa harina and 2 cups of warm water, mixing for 5 minutes until dough is smooth. (Tip: Dough should cling to a spoon but drop slowly.)
6. Drain corn husks and pat dry. Spread ¼ cup masa dough onto each husk, leaving a 1-inch border.
7. Spoon 2 tbsp carne guisada onto the center of the dough.
8. Fold husk sides inward, then tie ends with kitchen string or strip of husk. (Tip: Don’t overfill—
9. Steam tamales upright in a steamer basket over boiling water for 1 hour. Check water level halfway to avoid burning.

Let these tamales rest 10 minutes before unwrapping—the masa will firm up slightly, hugging the juicy filling. Serve with a drizzle of crema or extra broth for dipping, and watch them disappear.

Carne Guisada Fajitas with Sautéed Onions

There’s something about the sizzle of carne guisada hitting a hot skillet that instantly transports me to my abuela’s kitchen. This Carne Guisada Fajitas with Sautéed Onions recipe is my weeknight hero—tender, flavorful, and ready in under an hour. I love doubling the batch because leftovers make the best next-day tacos.

Ingredients

– Flank steak – 1.5 lbs
– Olive oil – 2 tbsp
– Garlic – 3 cloves, minced
– Cumin – 1 tsp
– Paprika – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Beef broth – ½ cup
– Yellow onion – 1 large, sliced
– Flour tortillas – 6

Instructions

1. Slice flank steak against the grain into ¼-inch strips. (Tip: Freeze the steak for 15 minutes for easier slicing.)
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Add steak strips in a single layer; sear undisturbed for 2 minutes to develop a crust.
4. Flip steak, then add minced garlic, cumin, paprika, salt, and black pepper. Stir to coat evenly.
5. Pour in beef broth, scraping the skillet to deglaze. Reduce heat to low, cover, and simmer for 20 minutes.
6. Meanwhile, heat remaining 1 tbsp olive oil in a separate skillet over medium heat. Add sliced onions; cook for 10 minutes, stirring occasionally, until caramelized.
7. Warm tortillas in a dry skillet for 30 seconds per side or wrap in a damp towel and microwave for 20 seconds.
8. Serve steak and onions on tortillas, drizzled with skillet juices. (Tip: For extra flavor, char tortillas directly over a gas flame for 5 seconds.)

Keep those tortillas warm—the juicy carne guisada soaks right in, and the caramelized onions add a sweet contrast. I love topping mine with a squeeze of lime and a handful of fresh cilantro for brightness.

Summary

Ready to spice up your dinner routine? This roundup of 20 flavorful Carne Guisada recipes offers something for every taste, from traditional to creative twists. Whether you’re a seasoned cook or just starting, these dishes promise rich, comforting flavors. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share the love—pin this article on Pinterest for your next cooking adventure!