18 Spicy Puerto Rican Ground Beef Delicious Recipes

Just when you thought ground beef couldn’t get any more exciting, Puerto Rican cuisine steps in to spice things up! Our roundup of 18 Spicy Puerto Rican Ground Beef Delicious Recipes is your ticket to transforming simple ingredients into vibrant, flavor-packed meals. Perfect for busy weeknights or when you’re craving something bold, these dishes promise to delight your taste buds. Ready to turn up the heat? Let’s dive in!

Puerto Rican Picadillo

Dusk settles softly outside, and the kitchen fills with the warm, inviting aromas of a dish that feels like home. Puerto Rican Picadillo, a comforting blend of savory and sweet, is a testament to the island’s rich culinary tapestry.

Ingredients

• 1 lb ground beef, preferably 80/20 for richness
• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 1 green bell pepper, finely diced
• 3 cloves garlic, minced
• 1/2 cup pimento-stuffed green olives, sliced
• 1/4 cup capers, drained
• 1/2 cup tomato sauce
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/4 tsp ground cinnamon
• 1/4 cup raisins
• 1/2 cup water
• Salt to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering.
2. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Stir in the onion and bell pepper, cooking until softened, about 3 minutes.
4. Add the garlic, cumin, oregano, and cinnamon, stirring constantly for 1 minute until fragrant.
5. Mix in the tomato sauce, olives, capers, raisins, and water, bringing the mixture to a simmer.
6. Reduce heat to low, cover, and let simmer for 15 minutes, stirring occasionally.
7. Uncover and cook for an additional 5 minutes to slightly thicken the sauce.
8. Season with salt to taste, then remove from heat.

Now, the picadillo is a harmonious blend of textures—tender beef, soft raisins, and briny olives—with a flavor profile that’s deeply savory with hints of sweetness and spice. Serve it over fluffy white rice or stuff it into empanadas for a delightful twist.

Ground Beef Alcapurrias

Now, as the early morning light filters through the kitchen window, there’s something deeply comforting about the thought of Ground Beef Alcapurrias. This dish, with its roots in Puerto Rican cuisine, is a tender embrace of flavors and textures, perfect for those moments when you crave something hearty yet nuanced.

Ingredients

• 1 cup of finely grated green bananas, sticky and slightly sweet
• 1 cup of grated yautia, earthy and starchy
• 1 lb of ground beef, lean and richly flavored
• 2 tbsp of rich extra virgin olive oil
• 1 small onion, finely diced and aromatic
• 2 cloves of garlic, minced and pungent
• 1/2 cup of tomato sauce, vibrant and tangy
• 1 tsp of ground cumin, warm and earthy
• 1 tsp of dried oregano, fragrant and slightly bitter
• Salt to taste, for balancing flavors
• Freshly ground black pepper, for a subtle heat
• Oil for frying, enough to submerge the alcapurrias

Instructions

1. In a large bowl, combine the grated green bananas and yautia, mixing until they form a cohesive dough. Cover and set aside to rest for 30 minutes, allowing the starches to meld.
2. Heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until translucent and fragrant, about 3 minutes.
3. Add the ground beef to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes.
4. Stir in the tomato sauce, cumin, oregano, salt, and black pepper. Simmer the mixture for 10 minutes, until the flavors are well combined and the beef is richly seasoned. Remove from heat and let cool slightly.
5. Take a portion of the dough and flatten it in your hand. Place a spoonful of the beef mixture in the center, then fold the dough over to encase the filling, forming a torpedo shape.
6. Heat the frying oil in a deep pan to 350°F. Carefully add the alcapurrias, frying in batches to avoid overcrowding. Cook until golden brown and crispy, about 4-5 minutes per side.
7. Remove the alcapurrias with a slotted spoon and drain on paper towels to remove excess oil.

Just out of the fryer, the alcapurrias are a marvel of contrasts—crispy on the outside, tender and flavorful within. Serve them with a side of tangy mayo-ketchup sauce for dipping, or enjoy them as they are, a perfect bite of comfort and tradition.

Bistec Encebollado

Wandering through the flavors of Latin cuisine, one finds comfort in the simplicity and depth of Bistec Encebollado, a dish where tender steak and caramelized onions dance in harmony.

Ingredients

• 1.5 lbs thinly sliced sirloin steak, tender and marbled
• 3 large yellow onions, thinly sliced into half-moons
• 4 cloves garlic, minced to a fragrant paste
• 1/4 cup rich extra virgin olive oil
• 1/2 cup fresh orange juice, bright and tangy
• 1/4 cup white vinegar, crisp and clean
• 1 tsp ground cumin, warm and earthy
• 1 tsp dried oregano, aromatic and slightly bitter
• 1 bay leaf, leathery and fragrant
• Salt and freshly ground black pepper, to season

Instructions

1. In a large bowl, combine the sirloin steak with orange juice, white vinegar, minced garlic, cumin, oregano, salt, and pepper. Let it marinate for at least 30 minutes at room temperature, allowing the flavors to meld.
2. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes. Add the onions and bay leaf, sautéing until the onions are translucent and beginning to caramelize, about 10 minutes.
3. Increase the heat to medium-high and add the marinated steak to the skillet, reserving the marinade. Cook the steak for 3 minutes on each side, ensuring a golden crust forms.
4. Pour the reserved marinade over the steak and onions, reducing the heat to low. Simmer for 5 minutes, allowing the sauce to thicken slightly and the steak to absorb the flavors.
5. Remove the bay leaf and adjust seasoning with salt and pepper if necessary. Serve hot, garnished with fresh cilantro if desired.

Delight in the tender bite of the steak, perfectly complemented by the sweetness of the onions and the tangy marinade. For a vibrant twist, serve atop a bed of fluffy white rice or with a side of creamy avocado slices.

Carne Molida con Papas

Dusk settles softly outside, and the kitchen fills with the comforting aroma of spices mingling in the air, a perfect moment to share this humble yet deeply satisfying dish. Carne Molida con Papas, a simple blend of ground beef and potatoes, speaks to the soul with its warmth and simplicity, a reminder of home-cooked meals that nourish both body and spirit.

Ingredients

• 1 lb ground beef, preferably 80/20 for richness
• 2 large russet potatoes, peeled and diced into 1/2-inch cubes
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp rich extra virgin olive oil
• 1 tsp ground cumin, freshly toasted for depth
• 1/2 tsp smoked paprika, for a hint of warmth
• Salt, to properly season
• 1/4 cup fresh cilantro, chopped for brightness

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the finely chopped onion, sautéing until translucent and slightly golden, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and ground cumin, cooking for 1 minute until fragrant, a tip to unlock the spices’ full aroma.
4. Increase the heat to medium-high, add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 6 minutes. Tip: Avoid overcrowding the pan to ensure proper browning.
5. Mix in the diced potatoes and smoked paprika, coating them evenly with the beef and spices.
6. Reduce the heat to medium-low, cover, and simmer for 20 minutes, stirring occasionally, until the potatoes are tender. Tip: A fork should easily pierce the potatoes when done.
7. Season with salt to taste and sprinkle with fresh cilantro before serving. Tip: Let the dish rest for 5 minutes off the heat to allow flavors to meld.

Layers of tender potatoes and savory beef come together in this dish, offering a comforting texture and a melody of flavors that deepen with each bite. Serve it alongside warm tortillas or over a bed of steamed rice for a meal that feels like a hug from the inside out.

Ground Beef Empanadas

Kindly, as the morning light filters through the kitchen window, there’s something deeply comforting about the thought of preparing Ground Beef Empanadas. This dish, with its flaky crust and savory filling, is a testament to the simple joys of cooking and sharing food with loved ones.

Ingredients

– 1 lb lean ground beef, browned and crumbled
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced to a fragrant paste
– 1 tsp ground cumin, warmly aromatic
– 1/2 tsp smoked paprika, for a subtle depth
– 1/4 cup tomato sauce, rich and tangy
– 1/4 cup green olives, pitted and roughly chopped
– 2 tbsp fresh cilantro, finely chopped for brightness
– 1 package (14 oz) pre-made empanada dough, thawed to room temperature
– 1 large egg, beaten with a splash of water for egg wash
– 2 tbsp vegetable oil, for frying

Instructions

1. In a large skillet over medium heat, warm the vegetable oil until shimmering. Add the finely diced yellow onion, cooking until translucent, about 5 minutes.
2. Stir in the minced garlic, ground cumin, and smoked paprika, cooking until fragrant, about 1 minute. Tip: Toasting the spices releases their full flavor.
3. Add the browned ground beef to the skillet, breaking it apart with a spoon. Mix well with the onion and spice mixture.
4. Pour in the rich tomato sauce and add the chopped green olives. Simmer the mixture on low heat for 10 minutes, allowing the flavors to meld. Tip: A splash of water can loosen the mixture if it’s too thick.
5. Remove the skillet from heat and stir in the fresh cilantro. Let the filling cool slightly before assembling the empanadas.
6. On a lightly floured surface, roll out the empanada dough to 1/8-inch thickness. Cut into 6-inch circles.
7. Spoon 2 tablespoons of the beef filling onto one half of each dough circle. Fold the dough over the filling, sealing the edges by pressing with a fork. Tip: Ensure the edges are well-sealed to prevent filling from leaking during cooking.
8. Brush each empanada with the beaten egg wash for a golden finish.
9. Preheat your oven to 375°F. Bake the empanadas on a parchment-lined baking sheet for 20-25 minutes, until golden and crispy.
Delightfully, these empanadas emerge from the oven with a crisp exterior giving way to a juicy, flavorful filling. Serve them with a side of creamy avocado dip or a simple salad for a meal that feels both indulgent and wholesome.

Puerto Rican Meatballs

Amidst the quiet hum of the kitchen, the thought of crafting something deeply flavorful yet comforting comes to mind, much like the Puerto Rican meatballs that blend spices and tenderness into every bite.

Ingredients

• 1 lb ground beef, preferably 80/20 for juiciness
• 1/2 cup breadcrumbs, finely ground for a tender texture
• 1/4 cup milk, whole for richness
• 1 large egg, farm-fresh for binding
• 2 cloves garlic, minced to release aromatic oils
• 1 tsp ground cumin, freshly toasted for depth
• 1/2 tsp smoked paprika, for a hint of warmth
• 1/4 cup fresh cilantro, finely chopped for brightness
• 1 tbsp olive oil, rich extra virgin for sautéing
• 1 cup tomato sauce, homemade or high-quality for the base

Instructions

1. In a large mixing bowl, gently combine the ground beef, breadcrumbs, milk, egg, minced garlic, cumin, smoked paprika, and cilantro until just mixed to avoid tough meatballs.
2. Shape the mixture into 1-inch balls, rolling them lightly between your palms for even cooking.
3. Heat the olive oil in a large skillet over medium heat until shimmering, then add the meatballs in a single layer, ensuring they have space to brown.
4. Cook the meatballs for about 4 minutes per side, turning them carefully with a spoon to achieve a golden crust all around.
5. Pour the tomato sauce over the meatballs, reduce the heat to low, and simmer covered for 15 minutes, allowing the flavors to meld beautifully.
6. Uncover and simmer for an additional 5 minutes to slightly thicken the sauce, checking that the meatballs are cooked through but remain juicy inside.

Perfectly tender, these meatballs carry the warmth of cumin and the smokiness of paprika, enveloped in a vibrant tomato sauce. Serve them over a bed of fluffy rice or with crusty bread to soak up every last drop of sauce.

Sofrito Ground Beef Rice

Comfort comes in many forms, and today, it arrives as a warm, aromatic dish that fills the kitchen with the promise of a satisfying meal. This recipe, a humble yet flavorful combination, is a testament to the beauty of simple ingredients coming together to create something truly special.

Ingredients

• 1 cup long-grain white rice, rinsed until the water runs clear
• 1 lb ground beef, preferably 80/20 for richness
• 2 tbsp rich extra virgin olive oil
• 1 medium onion, finely diced
• 1 green bell pepper, seeds removed and finely diced
• 3 cloves garlic, minced to a fragrant paste
• 1 tsp ground cumin, for warmth
• 1 tsp smoked paprika, for depth
• 1/2 tsp finely ground black pepper
• 1 3/4 cups chicken stock, homemade if possible for the best flavor
• Salt, to season

Instructions

1. In a large skillet, heat the olive oil over medium heat until shimmering but not smoking.
2. Add the diced onion and green bell pepper, cooking until they soften and the onion becomes translucent, about 5 minutes.
3. Stir in the minced garlic, ground cumin, smoked paprika, and black pepper, cooking for another minute until the spices are fragrant.
4. Increase the heat to medium-high and add the ground beef, breaking it apart with a spoon. Cook until no pink remains, about 6-8 minutes.
5. Tip: For extra flavor, let the beef develop a slight crust before stirring.
6. Add the rinsed rice to the skillet, stirring to coat the grains in the oil and spices.
7. Pour in the chicken stock, bring to a boil, then reduce the heat to low. Cover and simmer for 18 minutes, or until the rice is tender and the liquid is absorbed.
8. Tip: Resist the urge to stir the rice as it cooks to prevent it from becoming mushy.
9. Remove the skillet from the heat and let it sit, covered, for 5 minutes. This allows the rice to steam and become fluffy.
10. Tip: Fluff the rice with a fork before serving to separate the grains.

Aromatic and hearty, this dish offers a delightful contrast between the tender rice and the savory ground beef, with the sofrito lending a sweet and smoky undertone. Serve it topped with a fried egg for a breakfast twist or alongside a crisp green salad for a lighter meal.

Ground Beef Pastelon

Just like the layers of our lives, some dishes are built with care, each stratum telling its own story. Ground Beef Pastelon is one such dish, a comforting casserole that marries the heartiness of beef with the sweetness of ripe plantains, creating a melody of flavors that resonate with home.

Ingredients

• 1.5 lbs of lean ground beef, browned and crumbled
• 3 large, ripe plantains, sliced lengthwise into 1/4-inch thick pieces
• 2 cups of shredded mozzarella cheese, melty and mild
• 1/2 cup of rich tomato sauce, simmered with aromatics
• 2 farm-fresh eggs, lightly beaten
• 1/4 cup of whole milk, creamy and rich
• 1 tbsp of extra virgin olive oil, golden and fragrant
• 1 tsp of ground cumin, warm and earthy
• 1/2 tsp of kosher salt, coarse and clean
• 1/4 tsp of finely ground black pepper, sharp and pungent

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking.
2. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
3. Add the sliced plantains in batches, frying each side for 3-4 minutes until golden brown, then set aside on paper towels to drain. Tip: Keep the heat steady to avoid burning.
4. In the same skillet, add the ground beef, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes. Stir in the cumin, salt, and black pepper.
5. Pour the tomato sauce over the beef, stirring to combine, and simmer for 5 minutes to meld the flavors. Tip: Letting the sauce reduce slightly will intensify the taste.
6. In a small bowl, whisk together the eggs and milk until smooth. This will be your custard layer.
7. In a greased 9×13 inch baking dish, layer half of the fried plantains, followed by the beef mixture, then the remaining plantains. Pour the egg mixture evenly over the top.
8. Sprinkle the shredded mozzarella cheese over the top, covering the dish completely.
9. Bake for 25 minutes, or until the cheese is bubbly and slightly golden. Tip: For a crispier top, broil for the last 2 minutes.

The Pastelon emerges from the oven with a golden crust, the cheese stretching with each serving. The plantains offer a sweet contrast to the savory beef, while the custard binds the layers into a cohesive, comforting whole. Try serving it with a side of avocado salad for a refreshing contrast.

Puerto Rican Beef Tacos

Lately, I’ve found myself drawn to the vibrant flavors of Puerto Rican cuisine, especially these beef tacos that blend simplicity with depth in every bite.

Ingredients

• 1 lb ground beef, preferably 80/20 for juiciness
• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely diced for sweetness
• 2 cloves garlic, minced to release their pungent aroma
• 1 tsp ground cumin, for earthy warmth
• 1 tsp smoked paprika, adding a subtle smokiness
• 1/2 tsp dried oregano, for a hint of bitterness
• Salt, to properly season the beef
• 8 small corn tortillas, warmed for flexibility
• Fresh cilantro leaves, for a burst of color and freshness
• Lime wedges, for a tangy finish

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion to the skillet, sautéing until translucent and slightly golden, about 5 minutes.
3. Stir in the minced garlic, cumin, smoked paprika, and oregano, cooking until fragrant, about 1 minute.
4. Increase the heat to medium-high and add the ground beef, breaking it apart with a spoon. Cook until no longer pink, about 6-8 minutes.
5. Season the beef mixture with salt, adjusting to your preference but starting with 1/2 tsp.
6. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable.
7. Assemble the tacos by spooning the beef mixture onto the tortillas, garnishing with cilantro leaves and a squeeze of lime juice.

Often, the first bite reveals the perfect harmony of textures—the crispness of the tortilla against the tender beef, all brightened by the lime. Try serving these tacos with a side of black beans or a simple avocado salad for a complete meal.

Ground Beef Stuffed Peppers

Yesterday, as the golden hues of dusk painted the kitchen, the idea of crafting something comforting yet vibrant took hold. Ground beef stuffed peppers, with their hearty filling and sweet, tender shells, seemed like the perfect canvas for a quiet evening’s creation.

Ingredients

• 4 large bell peppers, vibrant and firm
• 1 lb lean ground beef, rich and savory
• 1 cup cooked white rice, fluffy and tender
• 1 small onion, finely diced and aromatic
• 2 cloves garlic, minced and pungent
• 1 cup tomato sauce, smooth and tangy
• 1 tsp dried oregano, earthy and fragrant
• 1/2 tsp salt, fine and dissolving
• 1/4 tsp black pepper, freshly ground
• 1 cup shredded mozzarella cheese, creamy and melting
• 2 tbsp olive oil, rich extra virgin

Instructions

1. Preheat your oven to 375°F, allowing it to reach the perfect temperature for baking.
2. Slice the tops off the bell peppers and remove the seeds and membranes, creating hollow vessels for the filling.
3. In a large skillet over medium heat, warm the olive oil until it shimmers, then sauté the onion until translucent, about 5 minutes.
4. Add the garlic and ground beef to the skillet, breaking the meat apart with a spoon, and cook until the beef is no longer pink, approximately 7 minutes.
5. Stir in the cooked rice, tomato sauce, oregano, salt, and black pepper, combining everything evenly for a flavorful mixture.
6. Carefully fill each bell pepper with the beef and rice mixture, packing it gently to ensure each pepper is generously stuffed.
7. Place the stuffed peppers in a baking dish, cover with foil, and bake for 25 minutes to soften the peppers and meld the flavors.
8. Remove the foil, sprinkle the mozzarella cheese over the tops of the peppers, and bake uncovered for an additional 10 minutes, or until the cheese is bubbly and golden.
9. Let the peppers rest for 5 minutes before serving to allow the flavors to settle and the filling to firm up slightly.

Gently, the peppers yield to the fork, their sweetness a perfect counterpoint to the savory, cheesy filling. Serve them atop a bed of greens for a contrast in textures, or alongside a crusty loaf to soak up the juices.

Puerto Rican Beef and Bean Stew

Dusk settles softly outside, casting a golden hue that seems to whisper of comfort and warmth, much like the simmering pot of Puerto Rican Beef and Bean Stew on the stove. This dish, with its hearty embrace of flavors, feels like a gentle nod to the simple joys of home cooking, where every ingredient tells a story of tradition and love.

Ingredients

• 1.5 lbs of tender beef chuck, cut into 1-inch cubes
• 2 tablespoons of rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves of garlic, minced to a fragrant paste
• 1 green bell pepper, seeded and chopped into bright, crisp pieces
• 1 teaspoon of ground cumin, warm and earthy
• 1 teaspoon of dried oregano, slightly floral
• 1/2 teaspoon of finely ground black pepper
• 1 tablespoon of tomato paste, deep and concentrated
• 2 cups of low-sodium beef broth, rich and savory
• 1 (15 oz) can of red kidney beans, drained and rinsed until the water runs clear
• 1/2 cup of fresh cilantro, leaves roughly chopped for a burst of freshness

Instructions

1. Heat the olive oil in a large, heavy-bottomed pot over medium heat until it shimmers, about 2 minutes.
2. Add the beef cubes in a single layer, searing until deeply browned on all sides, approximately 4 minutes per side. Tip: Avoid overcrowding the pot to ensure a proper sear.
3. Stir in the onion, garlic, and bell pepper, cooking until the vegetables soften and the onions turn translucent, about 5 minutes.
4. Sprinkle the cumin, oregano, and black pepper over the mixture, stirring to coat the beef and vegetables evenly with the spices.
5. Add the tomato paste, stirring constantly for 1 minute to caramelize slightly and deepen the flavor.
6. Pour in the beef broth, scraping the bottom of the pot to release any browned bits. Tip: These bits are packed with flavor, so don’t skip this step.
7. Bring the stew to a gentle boil, then reduce the heat to low, covering the pot. Simmer for 1.5 hours, or until the beef is fork-tender.
8. Gently fold in the kidney beans and cilantro, simmering uncovered for an additional 10 minutes to warm through. Tip: Adding the beans at the end preserves their texture and color.

Before you know it, the stew transforms into a harmonious blend of tender beef and creamy beans, enveloped in a broth that’s both robust and nuanced. Serve it over a mound of fluffy white rice, or with a side of crusty bread to soak up every last drop of its savory goodness.

Ground Beef and Plantain Lasagna

Gently, the aroma of simmering spices and sweet plantains fills the kitchen, a comforting reminder of the fusion dish that brings together the heartiness of ground beef with the tropical sweetness of ripe plantains. This lasagna, layered with care, is a testament to the beauty of blending flavors and textures, creating a meal that feels both familiar and excitingly new.

Ingredients

• 1 lb lean ground beef, browned and drained
• 2 large ripe plantains, peeled and sliced into 1/4-inch thick rounds
• 3 cups rich marinara sauce, homemade or store-bought
• 12 lasagna noodles, cooked al dente
• 2 cups whole milk ricotta cheese, creamy and smooth
• 1 large egg, farm-fresh and lightly beaten
• 1/4 cup fresh basil leaves, finely chopped
• 2 cups shredded mozzarella cheese, mild and melty
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1 tbsp extra virgin olive oil, for greasing
• 1 tsp kosher salt, for seasoning
• 1/2 tsp freshly ground black pepper, for a subtle kick

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with extra virgin olive oil.
2. In a medium bowl, combine the ricotta cheese, beaten egg, chopped basil, salt, and pepper, mixing until smooth.
3. Spread 1 cup of marinara sauce at the bottom of the prepared baking dish, creating a thin, even layer.
4. Arrange 4 lasagna noodles over the sauce, slightly overlapping, then spread half of the ricotta mixture over the noodles.
5. Layer half of the browned ground beef and half of the plantain slices over the ricotta, then sprinkle with 1 cup of mozzarella cheese.
6. Repeat the layers: sauce, noodles, remaining ricotta mixture, remaining beef and plantains, and another cup of mozzarella.
7. Top with the remaining 4 noodles, the rest of the marinara sauce, and sprinkle with Parmesan cheese.
8. Cover with aluminum foil and bake for 25 minutes, then remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden.
9. Let the lasagna rest for 10 minutes before slicing, allowing the layers to set beautifully.

Now, the lasagna emerges from the oven, its layers distinct yet harmoniously blended, the plantains caramelized to perfection amidst the savory beef and creamy cheeses. Serve it with a crisp green salad or a glass of robust red wine to complement its rich, multifaceted flavors.

Puerto Rican Beef and Rice Skillet

Mornings like these, when the light filters softly through the kitchen window, call for dishes that warm the soul as much as they fill the belly. This Puerto Rican Beef and Rice Skillet is one such dish, a comforting blend of flavors that speaks of home and heart.

Ingredients

• 1 lb ground beef, preferably 80/20 for richness
• 1 cup long-grain white rice, rinsed until the water runs clear
• 2 cups chicken broth, simmering and fragrant
• 1 large yellow onion, diced into small, even pieces
• 1 red bell pepper, finely chopped for a sweet crunch
• 3 cloves garlic, minced to release their pungent aroma
• 2 tbsp rich extra virgin olive oil
• 1 tsp ground cumin, for a warm, earthy note
• 1/2 tsp smoked paprika, adding a subtle depth
• Salt, to layer the flavors properly

Instructions

1. Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add the diced onion and red bell pepper, sautéing until they soften and the onion turns translucent, roughly 5 minutes.
3. Stir in the minced garlic and ground cumin, cooking for another minute until the fragrance fills the kitchen.
4. Increase the heat to medium-high and add the ground beef, breaking it apart with a spoon. Cook until no pink remains, about 6 minutes.
5. Sprinkle the smoked paprika and a pinch of salt over the beef, stirring to evenly distribute the spices.
6. Add the rinsed rice to the skillet, stirring to coat the grains in the flavorful oil and spices.
7. Pour in the simmering chicken broth, bringing the mixture to a boil. Then, reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is tender and has absorbed all the liquid.
8. Remove from heat and let it sit, covered, for 5 minutes to allow the flavors to meld beautifully.

You’ll find the rice perfectly fluffy, each grain separate yet infused with the savory beef and sweet peppers. Serve it straight from the skillet for a rustic touch, or garnish with fresh cilantro for a burst of color and freshness.

Ground Beef and Cheese Arepas

Just as the morning light gently fills the kitchen, there’s something profoundly comforting about the process of making Ground Beef and Cheese Arepas. This dish, with its crispy exterior and soft, cheesy center, is a testament to the beauty of simple ingredients coming together to create something truly special.

Ingredients

• 2 cups pre-cooked white cornmeal (fine, golden-yellow)
• 1 1/2 cups warm water (just above body temperature)
• 1 tsp salt (fine, sea salt)
• 1 cup shredded mozzarella cheese (mild, creamy)
• 1/2 lb ground beef (80/20, richly marbled)
• 1 tbsp vegetable oil (neutral, for frying)
• 1/2 tsp ground cumin (aromatic, freshly ground)
• 1/4 cup diced onions (crisp, sweet)
• 1 clove garlic (minced, pungent)

Instructions

1. In a large mixing bowl, combine the pre-cooked white cornmeal, warm water, and salt, stirring until a soft dough forms. Let it rest for 5 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, minced garlic, and ground cumin to the beef, cooking for an additional 2 minutes until the onions are translucent. Remove from heat and set aside.
4. Divide the rested dough into 4 equal portions. Flatten each portion into a disk about 1/2 inch thick.
5. Place a quarter of the beef mixture and a sprinkle of mozzarella cheese in the center of each disk. Fold the edges over the filling, sealing tightly to form a stuffed ball.
6. Gently flatten each stuffed ball back into a disk, about 3/4 inch thick, ensuring the filling is evenly distributed.
7. Heat the vegetable oil in a clean skillet over medium heat. Cook each arepa for 4-5 minutes per side, until golden brown and crispy.
8. Transfer the cooked arepas to a paper towel-lined plate to drain any excess oil.

Best enjoyed warm, the arepas offer a delightful contrast between the crispy crust and the molten, cheesy interior. For an extra touch, serve with a side of creamy avocado slices or a dollop of sour cream to complement the rich flavors.

Puerto Rican Beef and Potato Pie

Moments like these call for comfort food that warms the soul and brings a sense of home. This Puerto Rican Beef and Potato Pie is a hearty, flavorful dish that combines tender beef, creamy potatoes, and a blend of spices, all encased in a golden, flaky crust.

Ingredients

• 1 lb ground beef, preferably 80/20 for richness
• 2 large russet potatoes, peeled and diced into 1/2-inch cubes
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup rich extra virgin olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/4 cup fresh cilantro, chopped
• 1 package (14 oz) pre-made pie crust, thawed if frozen
• 1 large farm-fresh egg, beaten for egg wash

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. In a large skillet over medium heat, warm the olive oil. Add the onions and garlic, sautéing until translucent, about 3 minutes.
3. Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned, about 5 minutes. Tip: Drain excess fat for a lighter pie.
4. Stir in the diced potatoes, cumin, smoked paprika, black pepper, and salt. Cook for another 5 minutes, stirring occasionally, until the potatoes begin to soften.
5. Remove from heat and fold in the chopped cilantro. Let the mixture cool slightly.
6. Roll out one pie crust and place it in the prepared pie dish. Spoon the beef and potato mixture into the crust, spreading it evenly.
7. Cover with the second pie crust, sealing the edges by crimping with a fork or your fingers. Cut a few slits in the top crust to allow steam to escape.
8. Brush the top crust with the beaten egg for a golden finish. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
9. Let the pie rest for 10 minutes before slicing. Tip: This allows the filling to set for cleaner slices.

Vibrant with spices and hearty textures, this pie is a celebration of flavors. Serve it with a side of crisp green salad or a dollop of cooling sour cream to balance the richness.

Ground Beef and Corn Casserole

Lately, I’ve found myself drawn to the comforting embrace of home-cooked meals, especially those that blend simplicity with heartiness. This ground beef and corn casserole is one such dish, a humble yet satisfying combination that speaks to the soul.

Ingredients

• 1 pound of lean ground beef, preferably grass-fed for its rich flavor
• 1 cup of sweet corn kernels, fresh or frozen for that burst of summer sweetness
• 1 cup of shredded sharp cheddar cheese, for a gooey, tangy finish
• 1/2 cup of sour cream, to add a creamy, velvety texture
• 1/4 cup of finely diced onions, for a subtle crunch and aroma
• 1 tablespoon of rich extra virgin olive oil, to sauté the onions to perfection
• 1 teaspoon of finely ground black pepper, for a gentle kick
• 1/2 teaspoon of sea salt, to enhance all the flavors

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s perfectly heated for even cooking.
2. In a large skillet over medium heat, warm the extra virgin olive oil until it shimmers, then add the finely diced onions, sautéing until they turn translucent, about 3 minutes.
3. Add the lean ground beef to the skillet, breaking it apart with a wooden spoon, and cook until it’s no longer pink, approximately 5 minutes. Tip: Draining excess fat at this stage ensures a lighter casserole.
4. Stir in the sweet corn kernels, sea salt, and finely ground black pepper, cooking for an additional 2 minutes to meld the flavors.
5. Remove the skillet from heat and gently fold in the sour cream and half of the shredded sharp cheddar cheese, creating a creamy, cohesive mixture.
6. Transfer the mixture to a greased baking dish, spreading it evenly, then sprinkle the remaining cheddar cheese on top for a golden, bubbly crust.
7. Bake in the preheated oven for 20 minutes, or until the cheese is melted and slightly golden. Tip: Letting it rest for 5 minutes before serving allows the flavors to settle.

So, when you pull this casserole from the oven, you’ll be greeted by a dish that’s wonderfully creamy beneath its cheesy crust, with the sweet corn offering little bursts of joy. Serve it alongside a crisp green salad for a contrast in textures, or enjoy it as is for the ultimate comfort food experience.

Puerto Rican Beef and Vegetable Stir Fry

Kindly imagine the warmth of a bustling Puerto Rican kitchen, where the aroma of sizzling beef mingles with the vibrant colors of fresh vegetables. This dish, a harmonious blend of cultures and flavors, invites you to savor each bite slowly, appreciating the simple joys of cooking and eating.

Ingredients

• 1 lb thinly sliced beef sirloin, marbled for tenderness
• 2 tbsp rich extra virgin olive oil
• 1 large red bell pepper, julienned into crisp, sweet strips
• 1 medium yellow onion, thinly sliced for a subtle sharpness
• 2 cloves garlic, minced to release their pungent aroma
• 1 cup fresh green beans, trimmed and halved for a crunchy texture
• 1 tsp finely ground black pepper, for a gentle heat
• 1 tsp sea salt, to enhance the natural flavors
• 1 tbsp soy sauce, for a deep umami kick
• 1 tsp ground cumin, to add a warm, earthy note

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Add the beef slices in a single layer, searing for 3 minutes on each side until a golden crust forms. Tip: Avoid overcrowding the pan to ensure each piece browns properly.
3. Remove the beef from the skillet and set aside on a plate, covering lightly to keep warm.
4. In the same skillet, add the onion and garlic, sautéing for 2 minutes until translucent and fragrant.
5. Stir in the bell pepper and green beans, cooking for another 4 minutes until the vegetables are just tender but still vibrant. Tip: A slight crunch in the vegetables adds a delightful texture contrast.
6. Return the beef to the skillet, sprinkling with black pepper, salt, soy sauce, and cumin. Toss everything together and cook for 1 minute to meld the flavors. Tip: The soy sauce should coat the ingredients evenly for a balanced taste.
7. Remove from heat and let the stir fry rest for 2 minutes before serving.

Best enjoyed when the beef is succulent and the vegetables retain their brightness, this stir fry pairs wonderfully with a side of fluffy white rice or wrapped in warm tortillas for a handheld feast. The cumin and soy sauce create a melody of flavors that dance on the palate, making each forkful a discovery.

Ground Beef and Avocado Salad

On a quiet afternoon, when the light slants just so through the kitchen window, there’s something deeply satisfying about preparing a meal that’s both nourishing and uncomplicated. This ground beef and avocado salad is a testament to the beauty of simple ingredients coming together to create something unexpectedly delightful.

Ingredients

• 1 lb lean ground beef, freshly browned
• 2 ripe avocados, creamy and slightly firm
• 1 cup cherry tomatoes, sweet and bursting
• 1/2 cup red onion, finely diced for a sharp bite
• 2 tbsp fresh lime juice, bright and tangy
• 1/4 cup cilantro, roughly chopped for a fresh aroma
• 1 tsp ground cumin, warm and earthy
• Salt, to enhance all flavors
• 1 tbsp extra virgin olive oil, rich and smooth

Instructions

1. In a large skillet over medium heat, warm the extra virgin olive oil until it shimmers, about 1 minute.
2. Add the ground beef to the skillet, breaking it apart with a spoon. Cook until no pink remains, about 5-7 minutes, stirring occasionally for even browning.
3. Sprinkle the ground cumin and a pinch of salt over the beef, stirring to coat evenly. Cook for another minute to let the spices bloom.
4. While the beef cooks, halve the cherry tomatoes and dice the red onion. Combine them in a large bowl.
5. Cut the avocados into chunks, gently folding them into the tomato and onion mixture to avoid mashing.
6. Once the beef is cooked, let it cool slightly before adding it to the bowl. This keeps the avocados from becoming too soft.
7. Drizzle the fresh lime juice over the salad and sprinkle with chopped cilantro. Toss lightly to combine all ingredients.

Here, the creamy avocados melt into the warm beef, while the lime juice cuts through with a zesty brightness. Serve this salad atop a toasted tortilla for a crunch that contrasts beautifully with the soft textures.

Conclusion

Kickstart your culinary adventure with these 18 Spicy Puerto Rican Ground Beef recipes that promise to delight your taste buds and spice up your mealtime. Whether you’re craving something bold or subtly seasoned, there’s a dish here for every palate. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest to spread the flavor love!

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