One-Pan Carne Picada – Tender, Spicy & Irresistible
Craving Tex-Mex but short on time? My 40-minute Carne Picada recipe nails it—tender beef bites seared then simmered in a smoky tomato-chile gravy with onions and peppers. Pile the saucy meat into tacos, rice bowls, or nachos and watch dinner disappear.
One pot, bold flavor, zero fuss. This comforting main meal is perfect alongside fluffy rice, beans, warm tortillas, and your favorite toppings!
Carne Picada is a one-pot Mexican beef stew dish that I can never get enough of! The beefy tomato-based sauce is rich in flavor, loaded with tender browned meat, onions, and bell peppers.
Adding this Carne Picada recipe to your Mexican-inspired repertoire of family meals is sure to be a win, especially on those chilly days!
Why You'll Love My Carne Picada
- It's an easy variation of classic beef stew – perfect for those Tex-Mex lovers out there or when you're just in the mood for something a little different.
- This recipe will feed a crowd! But don't worry, leftovers also store really well and can be reheated with ease for quick and convenient meals later on.
- Easily adjust the spices in this Mexican stew to suit your personal preferences. As it is, this recipe offers a lovely and subtle kick of heat without being overpowering.
- It pairs well with an array of sides and toppings, allowing you to swap and change according to your favorite foods. Rice, beans, warm tortillas, and Pico de Gallo are all great choices.
Ingredients & Substitutions
- Carne Picada – You'll need 3 pounds of Carne Picada for this recipe.
- Oil – Avocado oil is great for pan-searing the meat pieces, but you could also use olive oil.
- Spices and Seasonings – A combination of salt, black pepper, ground cumin, chili powder, cayenne pepper, garlic powder, ground coriander, ground oregano, and smoked paprika.
- Veggies – Sweet onion, red and green bell pepper, and a can of Ro-Tel fire-roasted diced tomatoes.
- Broth – Beef broth is used to make the Mexican-style gravy in this dish. You can use regular beef broth or low-sodium.
- Garlic – The freshly minced garlic elevates the rich flavor in this dish.
- Meat – If you can't source Carne Picada beef, use bottom round roast that is cut into small bite-sized pieces.
- Spice level – Adjust the heat in this dish as you like. For extra heat, add in more cayenne pepper, chili powder, and smoked paprika. This can also be reduced if desired.
- Add-ins – Consider including other types of vegetables, such as diced potato, for added bulk.
How to Make a Delicious Carne Picada with Tips
If you've made traditional beef stew before, this Carne Picada will feel very familiar. Once the preparation of ingredients is done, most of the recipe time is allocated to a gentle simmering of the stew, resulting in a thick gravy consistency that can easily be adjusted to suit your preferences.
You don't need to brown the meat pieces for too long. It only requires about 3-5 minutes per side. Any longer and you risk making the meat tough.
Brown the meat in batches to prevent overcrowding the Dutch oven. The meat has the potential to steam instead of brown when overcrowded.
Feel free to adjust the consistency of the sauce towards the end of the simmering time. Add more broth for a thinner consistency, if you like. It's also the perfect time to taste the dish and adjust the seasonings as needed.
Storage & Freezing
- FRIDGE: Once completely cool, store leftover Carne Picada in an airtight container in the fridge for 5-7 days.
- FREEZER: This Carne Picada will last in the freezer in an airtight container for up to 3 months. Thaw it overnight in the fridge to reuse.
- REHEAT: Reheat leftover Carne Picada in a pot over medium-high heat until heated through. Add a splash of beef broth at a time to the pot so that the bottom of the mixture doesn't burn and the picada doesn't dry out.
More Delicious Ground Beef Recipes
Carne Picada
Ingredients
- 3 pounds carne picada or bottom round roast cut into small bite-sized pieces
- 2-3 tablespoons avocado oil as needed for frying
- 1 tablespoon cornstarch
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoon garlic powder
- 1 1/2 teaspoon ground coriander
- 1 teaspoon ground oregano
- 1 teaspoon smoked paprika
- 1 large sweet onion chopped
- 6 garlic cloves minced
- 1 large red bell pepper chopped
- 1 large green bell pepper chopped
- 2 – 10 ounce cans Rotel fire roasted diced tomatoes and green chilies undrained
- 1 cup beef broth more as needed
- Fresh chopped cilantro for garnish
Instructions
- Heat 1 tablespoon of avocado oil in a large dutch oven over medium-high heat.
- In a small bowl, combine the cornstarch and seasonings and mix well.
Sprinkle over the meat and mix to evenly coat each piece. - Once the dutch oven is heated, work in batches and sear the beef until browned, about 3-5 minutes on both sides. Transfer the seared beef to a plate. Add more oil to the dutch oven as needed and finish searing the remaining batches.
- Once all the meat is browned and transferred to a plate, lower the heat to medium. In the same dutch oven, add the onions and garlic and saute for 2-3 minutes just until the onions begin to soften and the garlic is fragrant.
- Then mix in the chopped bell peppers and saute for an additional 1-2 minutes.
- Add the seared steak back to the dutch oven along with the canned diced tomatoes and the beef broth. Stir everything to combine, then bring the pot to a boil.
- Once boiling, reduce the heat to low, and simmer uncovered for 20 minutes, until the steak is tender and the sauce is reduced to the desired consistency. Check on it and stir occasionally to make sure there is still enough liquid in the pot and that the bottom does not burn.
- You can add a little more beef broth if you like your picada saucier, about 1/4-1/2 cup, as needed. Adjust the seasonings as needed.
- Garnish with fresh chopped cilantro and serve with a side of rice, warm tortillas, beans, and your favorite toppings. Enjoy!
This Carne Picada is hearty, flavorful, and so satisfying—whether you pile it into tacos, spoon it over rice, or enjoy it straight from the bowl! The spiced tomato gravy makes every bite irresistible.
Tried it? Tag me on social or leave a comment—I’d love to hear how yours turned out!
Recipe FAQs
Is Carne Picada the same as Fajita meat?
No. Carne Picada resembles minced meat, while fajita meat consists of thin strips of meat.
How Do I Make This Saucier?
Add extra broth or tomato sauce while simmering.
What Cut of Meat is used to make Carne Picada?
Skirt steak, chuck roast, and flank steak are popular cuts of meat used to make Carne Picada. You can also ask the butchery section of your local grocery store to make sure.
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