This Caldillo de Carne Molida is a traditional Mexican ground beef stew that simmers with jalapeños, potatoes and simple seasonings. Quick, budget-friendly, and full of warm, comforting flavor, it’s also compatible with paleo and Whole30 when appropriate ingredients are used. A perfect weeknight meal.
Like picadillo or caldo de albóndigas, this ground beef stew is a classic in many Mexican homes. I have fond memories of my mom waiting in the school breakfast line for a scoop and of my grandmother making it when we visited. At home we still make a large pot for dinner on busy evenings. There are many regional variations; the version here is the way I grew up enjoying this one-pot favorite.
Why You’ll Love This Recipe
- Fast and easy: Uses simple techniques and cooks in one pot, minimizing cleanup.
- Hearty and satisfying: Ground beef, potatoes, and a flavorful broth make it filling and comforting.
- Affordable: Uses readily available, budget-friendly ingredients.
- Nourishing: Can be made paleo and Whole30 friendly with the right broth and no added dairy.
For another nourishing stew, try Pork Green Chile Stew.
Ingredients & Substitutions
- Ground beef: 80–85% lean works best for flavor and moisture. If using leaner meat, add a tablespoon of oil when browning.
- Onion and garlic: Build savory depth.
- Tomato: Roma tomatoes add brightness and a touch of sweetness.
- Potatoes: Cubed potatoes add texture and soak up the broth. Russets, Yukon or red potatoes work fine.
- Jalapeño: Choose firm, blemish-free chiles. Swap one or two for serranos for more heat.
- Water and broth: Use chicken or beef broth (or bone broth) with additional hot water as the base. Check labels for Whole30 compliance.
- Salt and pepper: Basic seasoning. A pinch (¼ tsp) of ground cumin is optional for a subtle smoky note.
See the recipe card below for exact quantities.
How to Make Mexican Stew with Ground Beef
1. Cook the beef: In a Dutch oven or large pot, heat a tablespoon of oil if your ground beef is leaner than 85% fat. Season with salt, pepper and cumin (if using). Brown the meat, breaking it into small pieces until nearly cooked through.
2. Add aromatics: Stir in diced onion and garlic and cook until fragrant.
3. Add tomato and jalapeño: Mix in the diced tomato and chopped jalapeño and cook for about a minute.
4. Add liquids: Pour in the broth and hot water so the ingredients are submerged.
5. Add potatoes and simmer: Add diced potatoes, bring to a simmer, and cook until the potatoes are fork-tender, about 10–15 minutes. Taste and adjust seasoning.
How to Serve
Ladle into bowls with plenty of broth. You can serve it with less broth in a shallow bowl alongside arroz rojo, Mexican white rice with corn, refried beans, or with tortillas. It also pairs nicely with eggs for a hearty breakfast.
How to Store and Reheat
Refrigerate leftovers in an airtight container for 3–4 days or freeze for up to 2 months. Reheat on the stovetop over medium heat, adding a splash of water or broth if the stew has thickened, or reheat in the microwave for 1–2 minutes in a microwave-safe bowl.
Tips and Variations
- Add ¼ teaspoon of cumin for a gentle smoky note.
- Toss in 2–3 sprigs of cilantro while simmering for a bright, herby finish.
- Swap jalapeños for roasted green chiles (Anaheim, Pueblo, or Hatch) for a different chile flavor.
- Use ground pork or turkey instead of beef if you prefer.
- Double the recipe to have leftovers for the next day.
- For a milder, kid-friendly version, add the jalapeños at the end and remove portions for children before the chiles are mixed in.
If you make this, please leave a comment and rating below. I hope you enjoy this comforting stew!
Recipe
Caldillo de Carne Molida (Ground Beef Stew with Jalapeño)
by Gemma Aguayo-Murphy
Equipment
- 1 Dutch oven or large pot
- Knife
- Cutting board
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil (only if using lean beef)
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cumin (optional)
- ¼ cup diced onion
- 1 diced garlic clove
- 1 diced Roma tomato
- 1 diced jalapeño (*see notes)
- 2 medium potatoes (or 1 large), diced into ½” pieces
- 3 cups hot water
- 3 cups chicken or beef broth (check ingredients for Whole30)
Instructions
- In a Dutch oven or large pot, add a tablespoon of oil if the meat is leaner than 85% fat. Season with salt, pepper, and cumin if using.
- Brown the meat, breaking it up with a spoon, until almost fully cooked.
- Add the onion and garlic and cook until fragrant.
- Add the diced tomato and jalapeño and cook for another minute.
- Pour in 3 cups of broth and 3 cups of hot water.
- Add the diced potatoes and stir.
- Bring to a simmer and cook until the potatoes are fork tender, about 10–15 minutes.
- Taste and adjust salt and pepper as needed.
- Serve in bowls with broth, or with less broth alongside rice, refried beans, and tortillas.
Notes
- For extra heat, substitute one or two jalapeños with serrano peppers.
- Roasted green chiles (Anaheim, Pueblo, or Hatch) are a delicious alternative to fresh jalapeños.
Nutrition
Leave a comment and rating below or mention @everydaylatina on social media.
Originally published March 4, 2019. Updated post and photos January 2024.