Trust me, you’ll definitely want to bookmark these fantastic Mexican ground beef recipes.
Mexican food is so vibrant and flavorful, it’s basically made for the richness only beef can offer.
Not only will using ground beef save you a few pennies, but it will also save you time.
So, no more worrying about cooking a large cut of meat for hours on end.
Instead, you can whip most of these Mexican ground beef recipes up in under 30 minutes.
Mexican Ground Beef Recipes We Adore
You could say this is like a quick chili recipe, using beans, meat, tomatoes, and peppers. Plus a nice helping of melted cheese on the top.
But I like to use this to make extra-indulgent nachos. Spoon it over pre-baked nacho chips with melted cheese for the ultimate Tex-Mex meal.
Picadillo is a ground meat dish that often includes raisins, olives, and tomatoes. It’s pretty popular in Latin America, and this Mexican version is sure to be a hit.
With the addition of potatoes, this version of the classic meal will be more filling and should last longer, too.
Of course, that means you can all have some for lunch the next day!
As you can see from the picture, this recipe is a lot lighter than some of those above, but it still does have added cheese.
It gives this a much creamier finish and balances out the spice, so even the kids will be reaching for more.
Carnitas are fantastic if you have the time, and shrimp are juicy and tender if a little expensive.
But if you’re looking for a quick and easy Taco Tuesday menu, you can’t go wrong with this classic.
Ground beef tacos come together in minutes, and they’re beloved by kids and grown-ups alike.
Just keep the main filling mild and then offer plenty of crunchy, tasty, and spicy topping so everyone can make their own.
Casseroles are a lifesaver when it comes to feeding a crowd, and it doesn’t get much better than this Mexican ground beef meal.
Loaded with corn, onions, and green chilis, you can make this as mild or spicy as you like.
I’m a big fan of heat, so I always go for spicy salsa and add jalapeños on top. But with mild salsa and a sprinkling of cheese, this will be just as tasty.
Empanadas are little pockets of pastry perfection. Filled with everything from chicken and beef to guava jelly, they’re great for snacks or served with salad for a light lunch.
If you can find empanada pastry in your local store, these will be more authentic in taste and texture. But any flaky pie crust will work.
Just don’t use pizza dough. That would make these cheesy ground beef calzones instead!
Burritos are terrific make-ahead meals you can prep and freeze for later. Just don’t put any fresh salsa or sour cream inside, as they don’t freeze well.
If you are eating these right away, be sure to warm the tortillas before wrapping.
That way, all the yummy filling will stay put instead of spilling out of a crack in the side.
Rice and corn work well in these, as do beans and cheese. Oh, and don’t forget a big spoonful of zesty guacamole.
Enchiladas are supposed to be messy. They’re smothered in tomato sauce and cheese, and the filling should be tender and gooey.
If you made that first recipe, you could use it in this recipe as a filling.
But if you want something even faster, just add seasoned ground beef and cheese to the tortillas.
I usually opt for chicken or shrimp in fajitas because I like the texture. With the soft veggies and tortillas, I want to have a bit of bite in the mix.
That said, these beef fajitas are a dream. Adding mushrooms to the mix gives this a lovely earthy taste and bulks it out a little too.
And if you miss that crunch, try adding a layer of crispy onions or crunchy and fresh slaw.
You won’t see chimichangas around as much as tacos and burritos, which is a real shame.
The added texture makes an already delicious meal pretty close to perfect.
Chimichangas are, more or less, fried burritos.
So, once you’ve stuffed a tortilla with spicy beef, fresh tomatoes, cheese, and beans, you’ll then roll it and fry it until golden and crisp.
Tostadas are basically open-faced tacos. It starts with a tortilla (corn or flour) which is fried until crisp. Then, onto that, you’ll pile all your favorite fillings.
I always start with a spoonful of refried beans. They’re super tasty and loaded with fiber, plus they help keep everything else in place.
I have a confession: I’ve never made tamales entirely from scratch. Don’t get me wrong, as much as I love the taste and texture, I just don’t have the patience.
I want them now!
Tamales take a while to make, as you’ll have to cook the filling, make the masa, and also clean the corn husks.
But if you have a free afternoon and want something unique and delicious, I highly recommend you give it a try!
If you’re anything like me, you don’t like a salad that only consists of leaves and tomatoes.
I need protein and fiber and other yummy extras; otherwise, I’m starving again within an hour!
This recipe is the perfect blend of hot and cold, giving lovely crunch in the lettuce and just the right amount of heat from the taco seasoned beef.
For many, tacos are already the kind of food you can eat on the go.
But when you add the fillings into a bag of Fritos, you’re on a whole new level of on-the-go meals.
This casserole version brings those same flavors but makes serving a family a little easier.
The key ingredient is, of course, Frito chips, which get scattered over the top for a cheesy and crunchy finish.
Is it still freezing where you are? Me too!
Of course, I’m very jealous of those sitting in sunny climates right now, but then, if it was hot out, we wouldn’t be able to enjoy this yummy and warming soup.
For this, all you need to do is set your Crockpot going. In fact, you don’t even need to brown the beef if you don’t want that texture.
The soup cooks for 6-8 hours, so the meat will cook perfectly in that time.
If you’re looking for a lightning-fast meal that you can whip up in minutes, you have to try this tasty Frito pie.
Cook everything in the same skillet, and you can even serve it from the pan. Use cast iron to keep the meal hot.
This is the kind of naughty dish I make when I get late-night cravings.
Between the tortillas, you’ll find a layer of refried beans and beef, and then the cheese melts right on top.
Modify it to your liking with everything from onions and peppers to a big dollop of sour cream.
It won’t come as a surprise to hear that these meatballs are made much like any other.
The only real difference is the blend of spices and the sauces they’re served in.
Chipotles in Adobo are a must for this recipe because they add such a depth of smoky and spicy flavor. You can’t get that with anything else.
Burrito bowls are typically healthier than regular burritos, and they’re great for a make-ahead lunch.
Try serving the beef and veggies over quinoa instead if you want something even healthier. It cooks faster and is jam-packed with protein.
These taco egg rolls are exactly what you think. Half chimichanga, half taquito, they’re bite-sized in size only.
Trust me, between the beef, pico de gallo, and cilantro dip; they do not lack in flavor one bit.
Queso is a hugely popular hot-dip full of creamy and cheesy goodness.
It’s a sure-fire crowd-pleaser, and you won’t need to worry about what you’ll do with the leftovers.
But when you add seasoned beef to the mix, you might have to worry that you haven’t made enough!
I usually make quesadillas with leftovers from Taco Tuesday. That often means it’s full of peppers, rice, and usually chicken.
However, this beef recipe is something you’ll be happy to make from scratch. For the next texture, be sure to cook in a skillet over medium heat.
Beans, rice, and corn are three very inexpensive ingredients, making many of these recipes super budget-friendly.
This soup is no exception, and you can feed a whole family with this for just a couple of dollars each.
For some reason, I could never match Mexican flavors with pasta. In my head, it’s always rice (or quinoa) or tortillas.
But this recipe changes my mind. I love how the Tex-Mex flavors soak into the pasta and how filling it is, too.
Chili is the first thing I make when the slow cooker comes out, and I’ll make it multiple times a year.
It’s the kind of dish you can throw together with just a few cans and packs, and then come home to a bubbling pot of deliciousness.
Modify the heat to your liking and serve it with rice.
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