This Caldillo de Carne Molida is a traditional Mexican ground beef stew that simmers with fiery jalapeños, potatoes and other tasty ingredients. It is fast, easy, and budget-friendly, yet bursting with warm, satisfying spice and flavor. This hearty and healthy dish is also paleo and Whole30 friendly and makes a perfect weeknight meal.

Caldillo de Carne Molida in a bowl with a jalapeño beside it

Like picadillo or caldo de albondigas, today's recipe is a typical and popular ground beef dish found in many Mexican households.

My mom once told me she remembered being in kindergarten and waiting anxiously in the breakfast line at school for a scoop of this delicious stew.

I also have early memories of eating this dish at my grandmother's house. It was often her menu of choice as a quick and easy meal.

Now in my own home, it is not uncommon for a big pot of this Mexican hamburger soup to be simmering away on the stove just in time for dinner.

There are many variations of this dish, but the one that I am sharing with you today is the way I grew up eating this tasty one pot wonder.

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Why You'll Love This Recipe
Ingredients & Substitutions
How to Make Mexican Stew with Ground Beef
Tips and Variations
Recipe

Why You'll Love This Recipe

Fast and Easy to Make: This recipe requires straightforward cooking techniques and comes together in one pot, saving you on cleaning and cooking time.
Hearty and Satisfying: Meat, potatoes and a rich broth makes this stew filling with an incredible depth of flavor.
Simple and Budget-Friendly: Made with readily available and affordable ingredients that you may already have in your kitchen.
Nourishing and Whole30: The use of quality ingredients ensures a nutritious and wholesome meal and also aligns with dairy-free, paleo, and Whole30 diets.

For another hearty and nourishing stew, be sure to try Pork Green Chile Stew.

Ingredients & Substitutions

Measuring cup with water, another with chicken broth, an onion, a small bowl with salt, another with pepper, a garlic bulb, a pound of ground beef, a potato, a tomato, and a jalapeño

Ground Beef: I like to buy ground beef that is 80% or 85% lean for the best flavor and it doesn't get dried out while cooking. If you use something with less fat, then I suggest adding a tablespoon of oil to your pan when cooking the beef.
Onion and Garlic add depth and enhance the overall seasoning.
Tomato: I like to use ripe Roma tomatoes that are firm with a little give when squeezed gently. Tomatoes add acidity and sweetness.
Potatoes: Cubed potatoes provide texture and make the dish heartier. They also absorb the flavors of the broth and other ingredients. I use russet potatoes, but red or Yukon can also work.
Jalapeño: Choose ripe jalapeños that are firm, smooth, shiny, and without any blemishes. For extra spice, replace one or two of the jalapeños with serrano peppers.
Water: Water and broth serve as the liquid base.
Broth: You can use either chicken broth or beef broth. Use bone broth for added protein and nutrients. Be sure to check the ingredient label for Whole30.
Salt and Pepper: These basic seasonings highlight the flavors of this dish. Ground cumin is an optional seasoning that can also be added, and just a pinch is needed to add a subtle smokiness.

See recipe card for quantities.

How to Make Mexican Stew with Ground Beef

Diced tomato and jalapeño on browned ground beef in a pot

Mexican ground beef stew simmering in a pot

1. Cook ground beef: In a large D utch oven or pot, brown the meat and break it up as it cooks using a wooden spoon. Season with salt and pepper.

2. Add aromatics: Add garlic and onion and cook until fragrant.

3. Mix in tomatoes and jalapeño: Stir in the diced tomato and chopped jalapeño, and cook for another minute.

4. Add liquids: Pour in the water and broth, ensuring that all ingredients are well submerged.

A ladle scooping ground beef stew with jalapeño

5. Add potatoes and simmer: Add the diced potatoes to the pot. Bring to a simmer. Let the stew simmer until the potatoes are fork tender, about 10-15 minutes.

How to Serve

Serve in a soup bowl with the broth. You can also serve it with less broth in a shallow bowl with a side of arroz rojo, Mexican white rice, refried beans, or with eggs for breakfast.

And you'll definitely want to pair it with some tortillas.

How to Store and Reheat

Store any leftovers in an air-tight container in the refrigerator for 3-4 days or freeze for up to 2 months.

Reheat the stew on the stovetop in a pot over medium heat until heated through. Add a splash of water or broth if the stew has thickened during refrigeration.

You can also reheat in the microwave in a microwave-safe bowl for 1-2 minutes.

Tips and Variations

Add ¼ teaspoon of cumin if you desire a smoky flavor.
Add a 2-3 sprigs of cilantro while the soup simmers for a citrusy, herby flavor.
Instead of jalapeños, you can substitute 5-6 diced roasted green chiles (like Anaheim, Pueblo or Hatch). Green chiles add a whole other taste to the stew and it's also great. Click here to learn how to roast chiles at home.
Use ground pork or ground turkey for a variation.
Easily double the ingredients for more servings, which I often do to save myself from making lunch or dinner the next day.
For a kid-friendly version, I like to make the stew as directed but I add the jalapeños at the very end. This way I can take some stew out for my kids before adding the chiles in case the jalapeños are too spicy for them.

I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.

Caldillo de Carne Molida in a bowl with a jalapeño beside it and another bowl behind it

Recipe

Caldillo de Carne Molida (Ground Beef Stew with Jalapeño)

by Gemma Aguayo-Murphy

Print Recipe Pin Recipe

Prep Time 10

Cook Time 40

Course Soup

Cuisine Mexican

Servings

Calories 630 kcal

Equipment

1 Dutch oven or large pot
Knife
cutting board

Ingredients

1 pound ground beef
1 tablespoon olive oil
1 teaspoon salt (plus more to taste)
½ teaspoon ground black pepper
¼ teaspoon ground cumin (optional)
¼ diced onion
1 diced garlic clove
1 diced Roma tomato
1 diced jalapeño (*see notes)
2 medium potatoes (or 1 large potato)
3 cups hot water
3 cups chicken or beef broth (check ingredients for Whole30)

Instructions

In a large Dutch oven or pot, add a tablespoon of oil if meat is more than 85% lean. This is not necessary if the meat is 80% or 85% lean.
Season with salt, pepper and cumin (if desired).
Brown the meat and break it up as it cooks using a wooden spoon. Continue to cook until the meat is almost completely cooked through.
Add the onion and garlic. Cook until fragrant.
Next, add the tomato and jalapeño. Cook for another minute.
Add 3 cups of chicken or beef broth and 3 cups of hot water.
Dice two medium potatoes (or 1 large potato) into ½" pieces. Add to the stew and stir.
Bring to a simmer and let the stew simmer until the potatoes are fork tender, about 10-15 minutes.
Taste for salt and adjust seasoning as necessary.
Serve in a soup bowl with the broth. You can also serve it with less broth in a shallow bowl with a side of red rice, Mexican white rice or refried beans and tortillas.

Notes

For extra spice, replace one or two of the jalapeños with serrano peppers.
Instead of jalapeños or serranos, you can substitute 5-6 diced roasted green chiles (like Anaheim, Pueblo or Hatch). Green chiles add a whole other flavor to the stew and it's also great.

Nutrition

Serving: 1 servingCalories: 630kcalCarbohydrates: 13.5gProtein: 65.5gFat: 39.3gSaturated Fat: 12.6gCholesterol: 213mgSodium: 324mgPotassium: 374mgFiber: 2.3gSugar: 1.9gCalcium: 66mgIron: 8mg

Did you try this recipe?Leave me a comment and star rating below or mention @everydaylatina on Instagram!

Originally published March 4, 2019. Updated post and photos January 2024.

Caldillo de Carne Molida (Ground Beef Stew with Jalapeño)

Why You'll Love This Recipe

Ingredients & Substitutions