20 Spicy Mexican Beef Recipes Delicious

Are you ready to turn up the heat in your kitchen with some mouthwatering Mexican flavors? Our roundup of 20 Spicy Mexican Beef Recipes is here to spice up your mealtime routine. From sizzling fajitas to hearty burritos, these dishes promise a fiesta of flavors that’ll have everyone asking for seconds. Dive in and discover your next favorite beef recipe that’s sure to delight!

Beef Enchiladas

Waking up to the aroma of spices simmering on the stove is one of my favorite ways to start the day, especially when it’s for a batch of Beef Enchiladas. There’s something about the combination of tender beef, melted cheese, and that smoky enchilada sauce that feels like a warm hug. I remember the first time I made these for a friend’s potluck, and they were gone in minutes—proof that good food brings people together.

Ingredients

• 1 pound ground beef, preferably 80/20 for juiciness
• 1 tablespoon rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced to a paste
• 1 teaspoon ground cumin, freshly toasted for depth
• 1 teaspoon smoked paprika, for a hint of warmth
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon finely ground black pepper
• 2 cups red enchilada sauce, homemade or store-bought, but always robust
• 8 medium flour tortillas, soft and pliable
• 2 cups shredded Monterey Jack cheese, for that perfect melt
• 1/4 cup fresh cilantro, roughly chopped for a bright finish

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. Heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute.
3. Add the finely diced onion, cooking until translucent, about 5 minutes, stirring occasionally.
4. Stir in the minced garlic, ground cumin, smoked paprika, salt, and black pepper, cooking for 1 minute until fragrant.
5. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 6 minutes. Tip: Draining excess fat ensures your enchiladas aren’t greasy.
6. Pour in 1/2 cup of the enchilada sauce, stirring to combine, then remove from heat.
7. Spread 1/2 cup of enchilada sauce evenly over the bottom of a 9×13 inch baking dish.
8. Divide the beef mixture among the tortillas, rolling each tightly and placing seam side down in the dish. Tip: Warming tortillas for 10 seconds in the microwave makes them easier to roll without cracking.
9. Pour the remaining enchilada sauce over the rolled tortillas, ensuring they’re fully covered.
10. Sprinkle the shredded Monterey Jack cheese evenly over the top.
11. Bake for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: Letting the enchiladas sit for 5 minutes before serving helps them hold their shape.
12. Garnish with fresh cilantro before serving.

Kicking back with these Beef Enchiladas, you’ll notice how the cheese pulls apart in strings, the beef is perfectly seasoned, and the sauce has just the right amount of kick. Serve them with a side of cool sour cream or a crisp green salad to balance the richness.

Carne Asada Tacos

Vivid memories of summer BBQs and the irresistible aroma of grilled meat inspired me to perfect my Carne Asada Tacos recipe. It’s a dish that brings friends and family together, and today, I’m sharing my go-to version that never fails to impress.

Ingredients

• 2 lbs of flank steak, thinly sliced against the grain
• 1/4 cup of fresh lime juice, squeezed from ripe, juicy limes
• 1/3 cup of chopped fresh cilantro, vibrant and fragrant
• 1/2 cup of diced white onion, crisp and slightly pungent
• 3 cloves of garlic, minced to release their aromatic oils
• 1 tsp of ground cumin, warm and earthy
• 1 tsp of smoked paprika, for a subtle smokiness
• 1/2 tsp of salt, to enhance all the flavors
• 1/4 tsp of freshly ground black pepper, for a slight kick
• 2 tbsp of olive oil, rich and smooth
• 8 small corn tortillas, warm and pliable
• 1 avocado, sliced, creamy and buttery
• 1/2 cup of crumbled queso fresco, soft and slightly salty

Instructions

1. In a large bowl, combine the lime juice, cilantro, white onion, garlic, cumin, smoked paprika, salt, and black pepper to create the marinade.
2. Add the thinly sliced flank steak to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
3. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Remove the steak from the marinade, letting excess drip off, and cook in the skillet for 3-4 minutes per side, until beautifully charred and cooked to your liking.
5. While the steak rests for 5 minutes, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, until they’re soft and slightly toasted.
6. Thinly slice the rested steak against the grain for tender bites.
7. Assemble the tacos by placing slices of steak on each tortilla, then topping with avocado slices and a sprinkle of queso fresco.

Carne Asada Tacos are all about the contrast of textures and flavors—the juicy, charred steak against the creamy avocado and the soft tortillas. Serve them with a side of pickled jalapeños for an extra kick that’ll have everyone reaching for seconds.

Mexican Beef Stew

Remember those chilly evenings when all you crave is something hearty and flavorful to warm you up? That’s exactly what this Mexican Beef Stew does for me every time. It’s a dish that brings together the vibrant flavors of Mexico in a comforting bowl, perfect for sharing with loved ones or enjoying solo on a quiet night.

Ingredients

• 2 lbs of chuck beef, cut into 1-inch cubes
• 2 tbsp of rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 cloves of garlic, minced
• 2 cups of beef broth, low-sodium
• 1 can (14.5 oz) of fire-roasted diced tomatoes
• 2 tbsp of tomato paste
• 1 tbsp of ground cumin
• 1 tsp of smoked paprika
• 1 tsp of dried oregano
• 1/2 tsp of finely ground black pepper
• 1/4 tsp of cayenne pepper
• 2 medium carrots, sliced into 1/2-inch pieces
• 2 medium potatoes, diced into 1-inch cubes
• 1/4 cup of fresh cilantro, chopped
• Salt to taste

Instructions

1. Heat the olive oil in a large pot over medium-high heat until shimmering.
2. Add the beef cubes in a single layer, working in batches if necessary, and sear until browned on all sides, about 3-4 minutes per batch. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove the beef and set aside. In the same pot, add the onion and garlic, sautéing until soft and fragrant, about 2 minutes.
4. Stir in the beef broth, diced tomatoes, tomato paste, cumin, smoked paprika, oregano, black pepper, and cayenne pepper, bringing the mixture to a simmer.
5. Return the beef to the pot, cover, and reduce heat to low. Let it simmer for 1.5 hours, stirring occasionally. Tip: The low and slow cooking makes the beef incredibly tender.
6. Add the carrots and potatoes, continuing to simmer uncovered for another 30 minutes, or until the vegetables are tender. Tip: The stew should thicken slightly during this time.
7. Stir in the fresh cilantro and adjust salt to taste before serving.

You’ll love how the beef melts in your mouth, and the spices create a depth of flavor that’s both bold and comforting. Serve it with a side of warm cornbread or over a bed of fluffy rice for a complete meal.

Beef Birria

First off, let me tell you, Beef Birria has been a game-changer in my kitchen. It’s the kind of dish that fills your home with an aroma so enticing, it’s impossible not to fall in love with the process of making it. I remember the first time I tried it; the rich, complex flavors instantly made it a staple in my recipe rotation.

Ingredients

• 2 lbs of tender beef chuck, cut into chunks
• 4 cups of rich beef broth
• 3 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 1 large white onion, roughly chopped
• 4 cloves of garlic, minced
• 1 tbsp of ground cumin
• 1 tbsp of smoked paprika
• 1 tsp of dried oregano
• 2 bay leaves
• Salt to taste
• Freshly squeezed lime juice from 2 limes
• A handful of fresh cilantro, chopped
• Corn tortillas, warmed

Instructions

1. In a large pot, heat a splash of oil over medium heat. Add the beef chunks and brown them on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure each piece gets a good sear.
2. While the beef is browning, toast the dried chiles in a dry skillet over medium heat for about 2 minutes per side, until fragrant. Tip: This step enhances the chiles’ flavors, adding depth to your birria.
3. Transfer the toasted chiles to a blender, add the beef broth, onion, garlic, cumin, smoked paprika, and oregano. Blend until smooth.
4. Pour the blended mixture over the browned beef in the pot. Add the bay leaves and bring to a simmer. Cover and cook on low heat for 3 hours, or until the beef is fork-tender. Tip: The low and slow cooking is key to developing the birria’s signature tenderness and flavor.
5. Once cooked, remove the bay leaves. Stir in the lime juice and adjust the salt to taste.
6. Serve the birria in bowls, garnished with fresh cilantro, alongside warm corn tortillas for dipping.

Unbelievably tender and packed with layers of smoky, spicy, and slightly tangy flavors, this Beef Birria is a masterpiece. For an extra touch, serve it with a side of consommé for dipping, turning each bite into a flavor explosion.

Spicy Beef Quesadillas

After a long day of work, there’s nothing I crave more than something spicy, cheesy, and utterly satisfying. That’s when these Spicy Beef Quesadillas come into play, a dish that’s become a staple in my kitchen for its bold flavors and comforting warmth.

Ingredients

• 1 lb ground beef, preferably 80/20 for juiciness
• 1 tbsp olive oil, rich extra virgin
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 jalapeño, seeds removed and finely chopped
• 1 tsp ground cumin, freshly ground
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 cup shredded cheddar cheese, sharp for extra flavor
• 1 cup shredded Monterey Jack cheese
• 4 large flour tortillas, burrito-size
• 1/4 cup fresh cilantro, chopped
• 1 tbsp butter, unsalted

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering.
2. Add the finely diced onion and cook until translucent, about 3 minutes, stirring occasionally.
3. Stir in the minced garlic and chopped jalapeño, cooking for another minute until fragrant.
4. Add the ground beef to the skillet, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
5. Sprinkle the cumin, chili powder, smoked paprika, and salt over the beef, stirring well to combine. Cook for an additional 2 minutes to let the spices bloom.
6. Remove the skillet from heat and stir in the chopped cilantro. Set aside.
7. Lay out the flour tortillas on a clean surface. Divide the beef mixture evenly among the tortillas, spreading it on one half of each. Top with equal amounts of cheddar and Monterey Jack cheeses.
8. Fold the tortillas over the filling, pressing gently to seal.
9. Melt the butter in a clean skillet over medium heat. Cook each quesadilla for 2-3 minutes per side, or until golden brown and the cheese is melted.
10. Transfer the quesadillas to a cutting board, let them sit for a minute, then slice into wedges.

Spicy Beef Quesadillas are all about the contrast between the crispy, buttery tortilla and the molten, spicy beef and cheese inside. Serve them with a dollop of sour cream or a side of guacamole to balance the heat, and watch them disappear in no time.

Beef Tamales

Ah, there’s nothing quite like the aroma of beef tamales steaming in the kitchen to bring back memories of family gatherings. I remember my abuela teaching me the art of spreading masa just right, a skill I’ve honed over years of practice. Today, I’m sharing my tried-and-true recipe that’s perfect for any occasion, from cozy dinners to festive celebrations.

Ingredients

• 2 cups masa harina (fine, golden corn flour)
• 1 cup rich, savory beef broth (homemade or high-quality store-bought)
• 1/2 cup creamy lard (for that authentic, melt-in-your-mouth texture)
• 1 tsp baking powder (to lighten the masa)
• 1/2 tsp salt (fine, sea salt for even seasoning)
• 2 cups tender, shredded beef (slow-cooked with spices until fork-tender)
• 1/2 cup vibrant red salsa (homemade or your favorite brand)
• 12 large, soft corn husks (soaked until pliable)

Instructions

1. In a large mixing bowl, combine the masa harina, beef broth, lard, baking powder, and salt. Mix until the dough is smooth and holds together when pressed. Tip: The dough should be moist but not sticky; adjust with more broth or masa as needed.
2. Spread a thin, even layer of the masa dough onto the center of each soaked corn husk, leaving a 2-inch border at the top and bottom. Tip: Use the back of a spoon for an even spread.
3. Place a tablespoon of shredded beef and a teaspoon of salsa in the center of the masa on each husk.
4. Fold the sides of the husk towards the center, enclosing the filling, then fold the bottom up. Secure with a strip of corn husk if necessary.
5. Arrange the tamales upright in a steamer basket. Steam over boiling water for 1 hour, ensuring the water doesn’t run dry. Tip: Check after 45 minutes; the tamales are done when the masa pulls away from the husk easily.

Great for sharing, these beef tamales boast a tender, fluffy masa with a savory, spicy filling that’s utterly irresistible. Serve them with extra salsa and a sprinkle of fresh cilantro for a burst of color and flavor.

Mexican Beef Barbacoa

Kicking off our culinary adventure today, I’m thrilled to share my take on Mexican Beef Barbacoa, a dish that’s become a weekend staple in my household. There’s something magical about the way the spices meld together, creating a flavor that’s both bold and comforting.

Ingredients

• 3 lbs of chuck roast, trimmed and cut into large chunks
• 4 cloves of garlic, freshly minced
• 2 tbsp of ground cumin, aromatic and earthy
• 1 tbsp of dried oregano, fragrant and slightly bitter
• 1/2 cup of fresh lime juice, bright and tangy
• 1/4 cup of apple cider vinegar, with a sharp, fruity acidity
• 2 chipotle peppers in adobo sauce, smoky and spicy
• 1 large white onion, thinly sliced for sweetness
• 1/2 cup of beef broth, rich and savory
• 2 bay leaves, for a subtle depth
• Salt, to enhance all the flavors

Instructions

1. Preheat your oven to 325°F, ensuring a low and slow cooking environment perfect for tenderizing the beef.
2. In a large bowl, combine the minced garlic, ground cumin, dried oregano, lime juice, apple cider vinegar, and chipotle peppers. Mix well to create a vibrant marinade.
3. Add the beef chunks to the marinade, turning to coat each piece thoroughly. Let it sit for at least 30 minutes to absorb the flavors.
4. Heat a large Dutch oven over medium-high heat. Sear the marinated beef in batches until each piece is beautifully browned on all sides, about 3-4 minutes per batch.
5. Once all the beef is seared, return it to the Dutch oven along with the sliced onion, beef broth, and bay leaves. Cover and transfer to the oven.
6. Bake for 3-4 hours, or until the beef is fork-tender and easily shreds. Tip: Check the beef at the 3-hour mark to prevent overcooking.
7. Remove the bay leaves and shred the beef directly in the pot, mixing it with the cooking juices for extra moisture and flavor.
8. Season with salt to taste, and let it sit for 10 minutes to allow the flavors to meld even further. Tip: For an extra kick, add a splash of lime juice before serving.

Zesty and succulent, this Mexican Beef Barbacoa is a celebration of flavors and textures. Serve it atop warm corn tortillas with a sprinkle of fresh cilantro and a side of pickled red onions for a meal that’s as vibrant as it is delicious.

Beef Fajitas

How many times have I found myself staring into the fridge, wondering what to make for dinner, only to settle on beef fajitas? It’s a dish that never fails to bring a little excitement to the table, with its sizzling sounds and vibrant colors. Plus, it’s a fantastic way to use up those veggies lurking in the crisper.

Ingredients

• 1.5 lbs of skirt steak, thinly sliced against the grain
• 2 tbsp of freshly squeezed lime juice
• 3 cloves of garlic, minced
• 1 tsp of ground cumin
• 1 tsp of smoked paprika
• 1/2 tsp of chili powder
• 2 tbsp of rich extra virgin olive oil
• 1 large red bell pepper, thinly sliced
• 1 large green bell pepper, thinly sliced
• 1 medium yellow onion, thinly sliced
• 8 small flour tortillas, warmed
• Fresh cilantro leaves, for garnish
• Salt, to taste

Instructions

1. In a large bowl, combine the skirt steak, lime juice, minced garlic, cumin, smoked paprika, chili powder, and a pinch of salt. Let it marinate for at least 30 minutes in the fridge for maximum flavor.
2. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the marinated steak and cook for 3-4 minutes per side, or until nicely browned and cooked to your liking. Remove from the skillet and set aside.
3. In the same skillet, add the remaining olive oil, bell peppers, and onion. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender and slightly charred.
4. Return the steak to the skillet with the vegetables, tossing everything together for about 1 minute to combine the flavors.
5. Serve the beef and vegetable mixture on warmed flour tortillas, garnished with fresh cilantro leaves.

One bite of these beef fajitas and you’ll be hooked by the perfect balance of smoky, spicy, and tangy flavors. The tender steak paired with the crisp-tender veggies makes every mouthful a delight. Try serving them with a side of creamy guacamole for an extra layer of flavor.

Picadillo

How many times have I found myself staring into the fridge, wondering what to make with the ground beef that’s about to turn? Too many to count. That’s when picadillo comes to the rescue—a savory, comforting dish that’s as versatile as it is delicious. I love how it brings together simple ingredients into something truly special, perfect for tacos, over rice, or even stuffed into peppers.

Ingredients

• 1 lb ground beef (preferably 80/20 for juiciness)
• 1 medium onion, finely diced (for a sweet, aromatic base)
• 2 cloves garlic, minced (fresh and pungent)
• 1/2 cup green olives, sliced (for a briny pop)
• 1/4 cup raisins (plump and sweet)
• 1 can (14.5 oz) diced tomatoes, undrained (rich and tangy)
• 2 tbsp tomato paste (for depth)
• 1 tsp ground cumin (warm and earthy)
• 1/2 tsp cinnamon (a hint of sweetness)
• 1/4 cup chicken stock (homemade if possible, for richness)
• 2 tbsp olive oil (extra virgin, for sautéing)
• Salt and pepper to taste (fine sea salt and freshly ground black pepper)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes. Tip: Don’t rush this step—the sweetness of the onion is key.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Increase heat to medium-high and add the ground beef, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes. Tip: For extra flavor, let the beef get a slight crust before stirring.
5. Mix in the cumin, cinnamon, salt, and pepper, coating the beef evenly.
6. Add the diced tomatoes, tomato paste, and chicken stock. Bring to a simmer, then reduce heat to low. Cook uncovered for 20 minutes, stirring occasionally. Tip: The sauce should thicken but not dry out—add a splash of water if needed.
7. Fold in the olives and raisins, cooking for an additional 5 minutes to let the flavors meld.

Vibrant and hearty, this picadillo is a symphony of flavors—savory, sweet, and slightly spicy. Serve it over a bed of fluffy white rice or scoop it into warm corn tortillas for a meal that’s sure to comfort and satisfy.

Beef Chile Rellenos

Growing up in a household where Mexican cuisine was a staple, I’ve always had a soft spot for dishes that pack a punch of flavor and comfort. Beef Chile Rellenos is one of those dishes that never fails to bring back memories of family dinners, with its hearty filling and smoky, slightly spicy sauce. Today, I’m sharing my take on this classic, perfect for a cozy weekend meal.

Ingredients

• 4 large poblano peppers, charred and peeled
• 1 lb ground beef, preferably 80/20 for juiciness
• 1 cup shredded Monterey Jack cheese, melty and mild
• 1/2 cup finely chopped white onion, for a bit of crunch
• 2 cloves garlic, minced for aromatic depth
• 1 tsp ground cumin, for earthy warmth
• 1/2 tsp smoked paprika, for a hint of smokiness
• 1/4 cup all-purpose flour, for a light coating
• 2 large eggs, farm-fresh and beaten
• 1/2 cup vegetable oil, for frying to golden perfection
• Salt to taste, but be generous

Instructions

1. Preheat your oven to 350°F to keep the rellenos warm after frying.
2. In a skillet over medium heat, cook the ground beef until no longer pink, about 5 minutes. Drain excess fat.
3. Add the chopped onion, minced garlic, cumin, smoked paprika, and salt to the beef. Cook for another 3 minutes until the onions are translucent. Remove from heat and stir in the shredded cheese.
4. Carefully slit each charred poblano pepper lengthwise, remove the seeds, and stuff with the beef mixture. Close with toothpicks if necessary.
5. Dredge each stuffed pepper in flour, then dip into the beaten eggs, ensuring they’re fully coated.
6. Heat vegetable oil in a large skillet over medium-high heat. Fry the peppers until golden brown on all sides, about 3-4 minutes per side. Drain on paper towels.
7. Transfer the fried peppers to the preheated oven for 5 minutes to ensure the cheese is perfectly melted.

You’ll love the contrast between the crispy exterior and the gooey, flavorful filling inside these Beef Chile Rellenos. Serve them with a side of tangy salsa verde or a dollop of cool sour cream to balance the heat. Yum, just thinking about it makes my mouth water!

Mexican Beef Meatballs

Perfect for a cozy dinner or a lively gathering, these Mexican Beef Meatballs are a twist on a classic that never fails to delight. I remember the first time I made them; the aroma filled my kitchen, promising a meal that was as comforting as it was exciting.

Ingredients

• 1 lb ground beef (preferably 80/20 for juiciness)
• 1/2 cup breadcrumbs (freshly made for a lighter texture)
• 1/4 cup whole milk (to moisten the breadcrumbs)
• 1 large egg (farm-fresh for better binding)
• 2 cloves garlic (minced for a pungent kick)
• 1 tsp ground cumin (toasted for depth)
• 1 tsp smoked paprika (for a hint of warmth)
• 1/2 tsp salt (fine sea salt for even seasoning)
• 1/4 tsp finely ground black pepper (freshly cracked)
• 2 tbsp rich extra virgin olive oil (for frying)
• 1 cup tomato sauce (homemade or high-quality store-bought)
• 1/4 cup chopped fresh cilantro (for garnish)

Instructions

1. In a large bowl, soak the breadcrumbs in milk for 5 minutes until fully absorbed.
2. Add the ground beef, egg, minced garlic, cumin, smoked paprika, salt, and black pepper to the bowl. Mix gently with your hands until just combined; overmixing can make the meatballs tough.
3. Shape the mixture into 1-inch balls, ensuring they’re compact enough to hold together but not too tight.
4. Heat the olive oil in a large skillet over medium heat. Once shimmering, add the meatballs in batches, browning them on all sides for about 3-4 minutes total. Tip: Don’t overcrowd the skillet to ensure even browning.
5. Pour the tomato sauce over the meatballs, reduce the heat to low, and simmer covered for 15 minutes, or until the meatballs are cooked through. Tip: A meat thermometer should read 160°F.
6. Garnish with chopped cilantro before serving. Tip: Let the meatballs rest for 5 minutes after cooking to allow the flavors to meld.

Unbelievably tender and packed with flavor, these meatballs are a testament to the magic of simple ingredients. Serve them over a bed of cilantro lime rice or tucked into warm tortillas for a meal that’s as versatile as it is delicious.

Beef Pozole

Just last weekend, I found myself craving something hearty and comforting, a dish that could warm the soul on a lazy Sunday afternoon. That’s when I decided to whip up a pot of Beef Pozole, a traditional Mexican stew that’s as flavorful as it is colorful. It’s the kind of meal that brings everyone to the table, eager for a taste.

Ingredients

• 2 lbs of tender, well-marbled beef chuck, cut into 1-inch cubes
• 1 large white onion, finely chopped
• 4 cloves of garlic, minced to release their aromatic oils
• 2 tbsp of vibrant, ground cumin
• 1 tbsp of smoky, sweet paprika
• 6 cups of rich, homemade beef broth
• 2 cups of hearty, canned hominy, drained and rinsed
• 1 can (14.5 oz) of fire-roasted diced tomatoes, with their juices
• 2 dried ancho chiles, stems and seeds removed, for a deep, complex heat
• Fresh cilantro, chopped, for a burst of freshness
• 1 lime, cut into wedges, for a tangy finish

Instructions

1. In a large Dutch oven over medium-high heat, brown the beef cubes in batches to ensure a deep, caramelized crust, about 5 minutes per batch.
2. Reduce the heat to medium, add the chopped onion, and sauté until translucent, about 3 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic, ground cumin, and paprika, cooking for 1 minute until fragrant, to bloom the spices.
4. Pour in the beef broth, scraping the bottom of the pot to deglaze and incorporate all the flavorful bits.
5. Add the hominy, diced tomatoes, and ancho chiles, bringing the mixture to a gentle boil before reducing to a simmer.
6. Cover and simmer on low heat for 2 hours, or until the beef is fork-tender, skimming any excess fat from the surface occasionally.
7. Remove the ancho chiles and blend them with a cup of the broth until smooth, then return this mixture to the pot for a richer color and flavor.
8. Season the pozole with salt to taste, then let it simmer uncovered for an additional 30 minutes to thicken slightly.

Now, the pozole is ready to serve. Ladle it into bowls and garnish with fresh cilantro and a squeeze of lime for that perfect balance of richness and brightness. The hominy adds a delightful chewiness, while the beef melts in your mouth, making each spoonful a comforting embrace. For an extra touch, serve with warm corn tortillas or a side of crisp radish slices for contrasting textures.

Spicy Beef Tostadas

My kitchen smells like a fiesta right now, and it’s all thanks to these Spicy Beef Tostadas I’ve been obsessing over. There’s something about the crunch of the tostada paired with the spicy, savory beef that just hits the spot every time.

Ingredients

• 1 lb ground beef (preferably 80/20 for juiciness)
• 1 tbsp olive oil (rich extra virgin)
• 1 medium onion, finely diced (for a sweet crunch)
• 2 cloves garlic, minced (fresh and pungent)
• 1 tbsp chili powder (for that kick)
• 1 tsp ground cumin (earthy and warm)
• 1/2 tsp smoked paprika (for a hint of smokiness)
• 1/2 cup tomato sauce (rich and tangy)
• 8 tostada shells (crispy and golden)
• 1 cup refried beans (creamy and smooth)
• 1 cup shredded lettuce (crisp and fresh)
• 1/2 cup diced tomatoes (juicy and bright)
• 1/2 cup shredded cheddar cheese (sharp and melty)
• 1/4 cup sour cream (cool and creamy)
• 1/4 cup chopped cilantro (fresh and fragrant)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the finely diced onion and cook until translucent, stirring occasionally, about 3 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
5. Sprinkle the chili powder, ground cumin, and smoked paprika over the beef, stirring to coat evenly.
6. Pour in the tomato sauce and simmer the mixture for 5 minutes, allowing the flavors to meld.
7. While the beef simmers, spread a thin layer of refried beans on each tostada shell.
8. Top the beans with the spicy beef mixture, then layer on the shredded lettuce, diced tomatoes, shredded cheddar cheese, a dollop of sour cream, and a sprinkle of chopped cilantro.
9. Serve immediately, ensuring each tostada is loaded with all the toppings for the ultimate bite.

The contrast between the crispy tostada and the tender, spicy beef is unreal. For an extra twist, try adding a squeeze of lime juice or a few slices of avocado on top. Trust me, it’s a game-changer.

Beef Empanadas

Perfect for any gathering or a cozy night in, these beef empanadas are a game-changer in my kitchen. I remember the first time I made them; the aroma filled the house, and everyone knew something special was baking. Now, they’re my go-to for impressing guests or treating myself.

Ingredients

• 1 lb ground beef, preferably 80/20 for juiciness
• 1 medium onion, finely diced for a sweet crunch
• 2 cloves garlic, minced to release their aromatic oils
• 1 tsp cumin, freshly ground for warmth
• 1 tsp smoked paprika, for a hint of smokiness
• 1/2 cup green olives, pitted and chopped for a briny pop
• 1 package (14 oz) pre-made empanada dough discs, thawed for easy handling
• 1 egg, beaten with a splash of water for a golden glaze
• 2 tbsp rich extra virgin olive oil, for sautéing

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and minced garlic, sautéing until translucent and fragrant, roughly 5 minutes.
3. Introduce the ground beef to the skillet, breaking it apart with a wooden spoon, and cook until no pink remains, about 7 minutes.
4. Sprinkle in the cumin and smoked paprika, stirring to evenly coat the beef, then fold in the chopped olives. Remove from heat and let cool slightly.
5. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. Lay out the empanada dough discs on a clean surface, spoon about 2 tbsp of the beef mixture onto one half of each disc.
7. Fold the dough over the filling to create a half-moon shape, pressing the edges firmly with a fork to seal.
8. Brush each empanada with the beaten egg wash for a glossy finish.
9. Bake for 20-25 minutes, or until the crusts are golden and flaky.

Unbelievably flaky and packed with flavor, these empanadas are a delight straight from the oven. Serve them with a side of chimichurri for an extra kick, or enjoy them as is for a perfectly portable meal.

Mexican Beef Stir Fry

Unbelievably easy and bursting with flavor, this Mexican Beef Stir Fry has become my go-to weeknight dinner. It’s the perfect blend of spicy, savory, and slightly sweet, reminding me of the bustling street food markets I visited in Mexico City last summer.

Ingredients

• 1 lb thinly sliced sirloin steak, marbled for tenderness
• 2 tbsp vibrant chili powder
• 1 tsp smoky cumin
• 1/2 tsp garlic powder, finely ground
• 1/4 cup fresh lime juice, tangy and bright
• 2 tbsp rich extra virgin olive oil
• 1 large red bell pepper, crisp and thinly sliced
• 1 medium onion, sweet and finely chopped
• 2 cloves garlic, minced to release its aromatic oils
• 1/2 cup fresh cilantro, roughly chopped for a burst of freshness
• Salt to taste, but I recommend starting with 1/2 tsp

Instructions

1. In a large bowl, combine the sirloin steak with chili powder, cumin, garlic powder, and lime juice. Let it marinate for at least 15 minutes to absorb all the flavors.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. This ensures your meat gets a perfect sear.
3. Add the marinated beef to the skillet, spreading it out in a single layer. Cook undisturbed for 2 minutes to get a nice crust, then stir and cook for another 2 minutes until just browned.
4. Toss in the red bell pepper, onion, and garlic. Stir frequently for about 4 minutes until the vegetables are just tender but still crisp.
5. Sprinkle with cilantro and salt, then give everything one final stir to combine. Tip: Letting the dish sit for a minute off the heat allows the flavors to meld beautifully.

Craving something with a bit of crunch? Serve this stir fry over a bed of crispy tortilla chips or alongside warm, fluffy rice. The contrast of textures and the depth of flavors make every bite a delightful experience.

Beef Molé

Just last weekend, I found myself craving something deeply flavorful and rich, a dish that could transport me straight to the heart of Mexico with every bite. That’s when I decided to whip up a batch of Beef Molé, a dish that’s as complex in flavor as it is in history. Here’s how I made it, with a few personal twists along the way.

Ingredients

• 2 lbs of tender, grass-fed beef chuck, cut into 2-inch cubes
• 3 tbsp of rich, dark cocoa powder
• 1/2 cup of smooth, creamy peanut butter
• 2 cups of homemade chicken stock, simmered to perfection
• 3 cloves of garlic, minced to a fine paste
• 1 large onion, diced into small, even pieces
• 2 tbsp of smoky, ground chipotle pepper
• 1 tsp of fragrant, ground cinnamon
• 1/2 tsp of freshly ground, aromatic cumin
• Salt to taste

Instructions

1. Heat a large, heavy-bottomed pot over medium-high heat and sear the beef cubes until they’re deeply browned on all sides, about 3-4 minutes per side.
2. Remove the beef and set aside. In the same pot, sauté the onion and garlic until they’re soft and translucent, about 5 minutes.
3. Stir in the cocoa powder, peanut butter, chipotle pepper, cinnamon, and cumin, cooking for another 2 minutes until the mixture is fragrant.
4. Pour in the chicken stock, scraping up any browned bits from the bottom of the pot, then return the beef to the pot.
5. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 2 hours, or until the beef is fork-tender.
6. Season with salt to taste, remembering that the flavors will concentrate as the sauce reduces.

Once the Beef Molé is ready, the meat should be incredibly tender, falling apart at the slightest touch, and the sauce thick and velvety, with layers of chocolate, spice, and nuttiness. Serve it over a bed of fluffy rice or with warm, handmade tortillas for a truly authentic experience.

Spicy Beef Nachos

Back when I first stumbled upon the magic of transforming simple ingredients into a mouthwatering plate of Spicy Beef Nachos, I knew I had found my go-to comfort food. There’s something incredibly satisfying about the crunch of the chips, the meltiness of the cheese, and the kick of the spices that makes it impossible to resist.

Ingredients

• 1 lb of lean ground beef, preferably grass-fed for richer flavor
• 1 tbsp of smoked paprika, for a deep, smoky undertone
• 1 tsp of cumin, freshly ground to release its aromatic oils
• 1/2 tsp of cayenne pepper, for that desired heat
• 1 cup of sharp cheddar cheese, shredded for even melting
• 1/2 cup of Monterey Jack cheese, shredded for a creamy texture
• 1/4 cup of fresh cilantro, finely chopped for a burst of freshness
• 1 jalapeño, thinly sliced for a crisp, spicy bite
• 1 bag of sturdy tortilla chips, to hold up under the toppings
• 1/2 cup of sour cream, for cooling down the spice
• 1/4 cup of green onions, sliced for a mild, oniony crunch

Instructions

1. Preheat your oven to 375°F to ensure it’s ready for baking the nachos to perfection.
2. In a skillet over medium heat, cook the lean ground beef until it’s no longer pink, about 5-7 minutes, breaking it apart with a spoon for even cooking.
3. Drain any excess fat from the beef, then stir in the smoked paprika, cumin, and cayenne pepper, cooking for another minute to let the spices bloom.
4. Arrange the tortilla chips in a single layer on a large baking sheet, slightly overlapping for full coverage.
5. Sprinkle the cooked spicy beef evenly over the chips, followed by the shredded cheddar and Monterey Jack cheeses.
6. Bake in the preheated oven for 10-12 minutes, or until the cheese is bubbly and slightly golden.
7. Remove from the oven and immediately top with fresh cilantro, jalapeño slices, and green onions for vibrant color and freshness.
8. Serve hot with dollops of sour cream on the side to balance the heat.

Finally, the first bite of these Spicy Beef Nachos is a symphony of textures and flavors—crunchy, cheesy, spicy, and fresh all at once. For an extra touch, serve them straight from the baking sheet for a fun, communal eating experience that’s sure to impress.

Beef Sopes

Oh, the joy of discovering a dish that’s as fun to make as it is to eat! That’s exactly how I felt when I first tried my hand at Beef Sopes, a traditional Mexican dish that’s perfect for a hearty dinner or a festive gathering. The combination of tender beef, crispy masa, and fresh toppings is simply irresistible.

Ingredients

• 1 lb ground beef, preferably 80/20 for juiciness
• 2 cups masa harina, finely ground for smooth dough
• 1 1/4 cups warm water, to bind the dough
• 1/2 cup refried beans, creamy and smooth
• 1/4 cup vegetable oil, for frying to golden perfection
• 1 tsp salt, to enhance flavors
• 1/2 tsp cumin, freshly ground for aroma
• 1/2 cup queso fresco, crumbled for a soft, salty finish
• 1/2 cup lettuce, shredded for crunch
• 1/4 cup sour cream, rich and tangy
• 1/4 cup salsa, homemade or store-bought, for a spicy kick

Instructions

1. In a large bowl, mix masa harina, warm water, and salt until a soft dough forms. Cover with a damp cloth and let rest for 5 minutes to hydrate fully.
2. Divide the dough into 8 equal portions. Roll each into a ball, then flatten into a 1/4-inch thick disc. Use your fingers to pinch up the edges, creating a small rim.
3. Heat vegetable oil in a skillet over medium heat (350°F). Fry each sope for 2-3 minutes per side, until golden and crispy. Drain on paper towels.
4. In the same skillet, cook ground beef over medium heat until no longer pink, about 5 minutes. Stir in cumin and cook for another minute to blend the flavors.
5. Spread a thin layer of refried beans on each sope. Top with cooked beef, crumbled queso fresco, shredded lettuce, a dollop of sour cream, and a spoonful of salsa.
6. Serve immediately while the sopes are still warm and crispy for the best texture and flavor.

Crunchy on the outside yet soft and flavorful inside, these Beef Sopes are a delightful contrast of textures. Try serving them with a side of guacamole for an extra layer of creaminess, or pair with a cold beer to balance the spices.

Mexican Beef Casserole

Waking up to the aroma of spices simmering in the kitchen is my kind of morning, especially when it’s for a dish as comforting as this Mexican Beef Casserole. It’s a recipe that holds a special place in my heart, reminding me of the bustling markets and vibrant flavors I experienced during my travels through Mexico.

Ingredients

• 1 lb ground beef, preferably 80/20 for juiciness
• 1 cup diced yellow onion, for a sweet and sharp flavor
• 2 cloves garlic, minced to release their aromatic oils
• 1 can (15 oz) black beans, drained and rinsed to remove excess sodium
• 1 can (10 oz) diced tomatoes with green chilies, for a spicy kick
• 1 cup corn kernels, fresh or frozen for sweetness
• 1 tbsp chili powder, for depth and warmth
• 1 tsp ground cumin, for earthy notes
• 1/2 tsp salt, to enhance all the flavors
• 2 cups shredded cheddar cheese, for gooey, melty goodness
• 1/4 cup chopped fresh cilantro, for a bright, herbal finish
• 6 corn tortillas, cut into quarters, for layers of texture

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet over medium heat, cook the ground beef until it’s no longer pink, about 5-7 minutes, breaking it apart with a spoon as it cooks.
3. Add the diced onion and minced garlic to the skillet, cooking until the onion is translucent, about 3 minutes. Tip: This is when your kitchen will start smelling amazing!
4. Stir in the black beans, diced tomatoes with green chilies, corn, chili powder, cumin, and salt. Let the mixture simmer for 5 minutes to blend the flavors. Tip: Taste and adjust the seasoning now, as the cheese will add saltiness later.
5. In a 9×13 inch baking dish, layer half of the tortilla pieces, half of the beef mixture, and half of the cheese. Repeat the layers once more.
6. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.
7. Garnish with chopped fresh cilantro before serving.

Unbelievably satisfying, this casserole boasts layers of spicy, cheesy, and hearty flavors with a perfect contrast of textures from the crispy tortillas and tender beef. Serve it with a dollop of sour cream or a side of avocado slices for an extra touch of creaminess.

Beef Gorditas

How many times have I found myself craving something hearty, flavorful, and just a bit messy? That’s exactly what these Beef Gorditas deliver, with their crispy exterior and tender, spicy beef filling. I remember the first time I tried making them at home, thinking they’d be complicated, but they’re surprisingly straightforward and utterly satisfying.

Ingredients

• 1 lb ground beef (preferably 80/20 for juiciness)
• 1 cup masa harina (fine, golden corn flour)
• 1/2 cup warm water (just enough to bring the dough together)
• 1/4 cup vegetable oil (for a crisp fry)
• 1 tbsp chili powder (smoky and vibrant)
• 1 tsp ground cumin (earthy and warm)
• 1/2 tsp salt (fine, to season perfectly)
• 1/4 cup diced onions (crisp and slightly sweet)
• 2 cloves garlic (minced, for a pungent kick)

Instructions

1. In a medium bowl, mix the masa harina with warm water until a soft dough forms. Cover with a damp cloth and let it rest for 10 minutes to hydrate fully.
2. While the dough rests, heat a skillet over medium heat and add the ground beef, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes.
3. Add the diced onions and minced garlic to the beef, cooking for another 2 minutes until the onions are translucent.
4. Stir in the chili powder, cumin, and salt, mixing well to coat the beef evenly. Cook for an additional minute to bloom the spices, then remove from heat.
5. Divide the rested dough into 8 equal portions. Roll each into a ball, then flatten into a 1/4-inch thick disc.
6. Heat vegetable oil in a clean skillet over medium-high heat. Fry each dough disc for 2-3 minutes per side, until golden and crisp.
7. Drain the gorditas on paper towels, then slice open the edges to form a pocket. Fill each with the spicy beef mixture.

Kick back and enjoy these Beef Gorditas with their contrasting textures—the crunch of the shell against the juicy, flavorful beef. They’re perfect for a casual dinner or to spice up your next gathering. Try serving them with a side of fresh salsa and a sprinkle of cilantro for an extra burst of flavor.

Conclusion

Looking for a way to spice up your dinner routine? Our roundup of 20 Spicy Mexican Beef Recipes offers a treasure trove of flavors to explore. From sizzling fajitas to hearty burritos, there’s something for every taste. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for fellow spice lovers to discover. Happy cooking!

Bella Bacinos