17 Mexican Beef Recipes for Dinner

You know that feeling when you’re staring at a package of ground beef or a chuck roast, trying to figure out what to make for dinner? Maybe you’re tired of the same old tacos and burgers, or perhaps you’re looking for something that feels a little more special without being complicated.

I’ve been there too. Mexican beef dishes have a way of turning simple ingredients into something extraordinary. A few chiles, some garlic and cumin, a little time—and suddenly you have rich, deeply flavored stews, sizzling fajitas, or tender shredded beef that fills your kitchen with the most amazing aroma.

Whether you need a quick weeknight meal or something slow-simmered for a weekend gathering, these 17 Mexican beef recipes deliver real flavor with minimal fuss. Let’s get cooking.

1. Carne Guisada

This comforting beef stew is a Texas Mexican classic—tender chunks of beef simmered in a rich, savory gravy with tomatoes, peppers, and warm spices. Serve it with rice and tortillas.

Recipe Metadata:

Time to Make: 2 hours

Servings: 6

Ingredients:

1. 2 lbs beef chuck, cut into 1-inch cubes
2. 2 tablespoons oil
3. 1 onion, diced
4. 1 bell pepper, diced
5. 3 cloves garlic, minced
6. 2 Roma tomatoes, diced
7. 1 jalapeño, minced
8. 2 cups beef broth
9. 1 teaspoon cumin
10. 1 teaspoon chili powder
11. ½ teaspoon oregano
12. 2 bay leaves
13. Salt and pepper to taste
14. 2 tablespoons flour mixed with ¼ cup water (optional, for thickening)

Recipe Steps:

1. Season beef with salt and pepper. Heat oil in a Dutch oven over medium-high heat and brown beef in batches. Remove and set aside.
2. Add onion and bell pepper to the pot, cook until soft, about 5 minutes. Add garlic and cook for 1 minute.
3. Add tomatoes and jalapeño, cook for 3 minutes.
4. Return beef to pot, add broth, cumin, chili powder, oregano, and bay leaves. Bring to a boil, then reduce heat, cover, and simmer for 1½ hours until beef is tender.
5. If you want a thicker gravy, stir in flour slurry and simmer for 5 more minutes. Serve with rice and tortillas.

2. Carne Asada

Simple, perfect grilled steak. The marinade is minimal so the meat flavor shines through. This is the foundation of so many great meals.

Recipe Metadata:

Time to Make: 30 minutes (plus marinating)

Servings: 6

Ingredients:

1. 2 lbs flank steak or skirt steak
2. ¼ cup olive oil
3. ¼ cup orange juice
4. Juice of 2 limes
5. 3 cloves garlic, minced
6. ½ cup chopped cilantro
7. 1 teaspoon cumin
8. 1 teaspoon salt
9. ½ teaspoon black pepper

Recipe Steps:

1. In a bowl, combine olive oil, orange juice, lime juice, garlic, cilantro, cumin, salt, and pepper.
2. Place steak in a dish and pour marinade over. Cover and refrigerate for at least 2 hours, up to 8 hours.
3. Remove steak from marinade and let come to room temperature.
4. Preheat grill to high heat. Grill steak for 4-6 minutes per side for medium-rare.
5. Let rest for 10 minutes, then slice thinly against the grain.
6. Serve with warm tortillas, salsa, guacamole, and grilled onions.

3. Picadillo

A classic Mexican hash of ground beef with potatoes, carrots, and a light tomato sauce. It’s comfort food that comes together quickly.

Recipe Metadata:

Time to Make: 40 minutes

Servings: 6

Ingredients:

1. 1½ lbs ground beef
2. 1 tablespoon oil
3. 1 onion, diced
4. 2 cloves garlic, minced
5. 2 potatoes, peeled and diced small
6. 2 carrots, diced small
7. 2 Roma tomatoes, blended with ¼ cup water
8. ½ cup beef broth
9. 1 teaspoon cumin
10. ½ teaspoon cinnamon
11. Salt and pepper to taste
12. ¼ cup raisins (optional)
13. ¼ cup sliced almonds or olives (optional)

Recipe Steps:

1. In a large skillet, brown ground beef over medium-high heat, breaking it up. Drain excess fat and set beef aside.
2. In the same skillet, heat oil. Add onion and cook until soft, about 3 minutes. Add garlic and cook for 1 minute.
3. Add potatoes and carrots, cook for 5 minutes.
4. Stir in blended tomatoes, broth, cumin, cinnamon, and salt. Bring to a simmer, cover, and cook for 10-15 minutes until vegetables are tender.
5. Return beef to skillet, add raisins and almonds if using. Simmer for 5 more minutes.
6. Serve with rice, beans, and warm tortillas.

4. Birria de Res

This rich, chile-infused beef stew has become famous for good reason. The meat becomes fall-apart tender, and the consommé is pure magic.

Recipe Metadata:

Time to Make: 4 hours

Servings: 8

Ingredients:

1. 3 lbs beef chuck or brisket, cut into large chunks
2. 4 dried guajillo chiles, stems and seeds removed
3. 2 dried ancho chiles, stems and seeds removed
4. 2 dried chiles de árbol
5. 1 onion, quartered
6. 4 cloves garlic
7. 2 Roma tomatoes
8. 1 teaspoon cumin
9. 1 teaspoon oregano
10. ½ teaspoon cloves
11. 1 cinnamon stick
12. 2 bay leaves
13. 6 cups beef broth
14. Salt to taste
15. Corn tortillas, onion, cilantro, lime for serving

Recipe Steps:

1. Toast chiles in a dry skillet until fragrant. Cover with hot water and soak for 20 minutes.
2. Roast onion, garlic, and tomatoes until soft.
3. In a blender, combine soaked chiles, roasted vegetables, cumin, oregano, cloves, and 1 cup broth. Blend until smooth.
4. Season beef with salt. Place in a Dutch oven, add chile sauce, cinnamon stick, bay leaves, and remaining broth.
5. Bring to a boil, then reduce heat, cover, and simmer for 3 hours until beef is very tender.
6. Remove beef, shred or chop, and strain broth if desired. Serve beef in bowls with broth on the side, along with tortillas, onion, cilantro, and lime.

5. Tacos de Bistec

Simple steak tacos with a quick marinade and grilled onions. Sometimes the simplest things are the best.

Recipe Metadata:

Time to Make: 25 minutes (plus marinating)

Servings: 4

Ingredients:

1. 1½ lbs beef sirloin or flank steak, thinly sliced
2. ¼ cup orange juice
3. Juice of 2 limes
4. 3 cloves garlic, minced
5. 1 teaspoon cumin
6. 1 teaspoon chili powder
7. Salt to taste
8. 1 onion, sliced
9. 2 tablespoons oil
10. Corn tortillas
11. Toppings: cilantro, onion, salsa, lime

Recipe Steps:

1. In a bowl, combine orange juice, lime juice, garlic, cumin, chili powder, and salt. Add sliced beef and marinate for 30 minutes.
2. Heat oil in a large skillet over high heat. Add beef in a single layer and cook until browned, about 2-3 minutes per side. Remove and set aside.
3. In the same skillet, add onion and cook until softened and charred, about 3-4 minutes.
4. Warm tortillas. Serve beef and onions on tortillas with toppings.

6. Albondigas (Mexican Meatball Soup)

Comforting meatball soup with a flavorful broth. The meatballs are traditionally made with rice, but this version is just as good.

Recipe Metadata:

Time to Make: 50 minutes

Servings: 6

Ingredients:

1. For meatballs: 1 lb ground beef, ¼ cup uncooked rice (or almond flour for low-carb), 1 egg, ¼ cup finely chopped onion, 2 cloves garlic minced, ¼ cup chopped mint or cilantro, 1 teaspoon cumin, 1 teaspoon oregano, ½ teaspoon salt, ¼ teaspoon pepper
2. For soup: 1 tablespoon oil, 1 onion diced, 2 carrots diced, 2 celery stalks diced, 3 cloves garlic minced, 8 cups beef broth, 1 (14.5-ounce) can diced tomatoes, 1 teaspoon cumin, 1 zucchini diced, Salt to taste, Lime wedges and cilantro for serving

Recipe Steps:

1. In a bowl, combine all meatball ingredients and mix gently. Form into 1-inch meatballs.
2. Heat oil in a large pot over medium heat. Brown meatballs on all sides, about 5-7 minutes. Remove and set aside.
3. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes.
4. Add garlic and cook for 1 minute.
5. Add broth, tomatoes, and cumin. Bring to a simmer.
6. Return meatballs to pot and simmer for 20 minutes.
7. Add zucchini and cook for 5 more minutes.
8. Season with salt. Serve with lime wedges and fresh cilantro.

7. Machaca con Huevos

This classic northern Mexican dish features dried, shredded beef rehydrated and scrambled with eggs. It’s a hearty breakfast or dinner.

Recipe Metadata:

Time to Make: 30 minutes

Servings: 4

Ingredients:

1. 2 cups shredded cooked beef (leftover roast or brisket works great)
2. 8 eggs
3. 1 tablespoon oil or butter
4. ½ onion, diced
5. 1 jalapeño or serrano, minced
6. 2 Roma tomatoes, diced
7. Salt to taste
8. Warm tortillas for serving

Recipe Steps:

1. If using leftover beef, shred it finely. If it’s dry, simmer in a little broth for 10 minutes.
2. Heat oil in a skillet over medium heat. Add onion and jalapeño, cook until soft, about 3 minutes.
3. Add tomatoes and cook for 3 minutes until they soften.
4. Add shredded beef and cook until heated through.
5. In a bowl, beat eggs with salt. Pour over beef mixture and scramble until eggs are cooked to your liking.
6. Serve immediately with warm tortillas and salsa.

8. Steak Fajitas

Sizzling strips of marinated steak with bell peppers and onions. This is a crowd-pleaser that’s easier to make at home than you might think.

Recipe Metadata:

Time to Make: 30 minutes (plus marinating)

Servings: 4

Ingredients:

1. 1½ lbs flank steak, thinly sliced
2. 2 bell peppers, sliced
3. 1 onion, sliced
4. 3 tablespoons oil, divided
5. 3 cloves garlic, minced
6. 1 teaspoon cumin
7. 1 teaspoon chili powder
8. ½ teaspoon paprika
9. Juice of 2 limes
10. ¼ cup chopped cilantro
11. Salt and pepper to taste
12. Flour or corn tortillas
13. Toppings: guacamole, salsa, sour cream, cheese

Recipe Steps:

1. In a bowl, combine 2 tablespoons oil, garlic, cumin, chili powder, paprika, lime juice, cilantro, salt, and pepper. Add sliced steak and marinate for 30 minutes.
2. Heat remaining oil in a large skillet or cast-iron pan over high heat. Add steak in a single layer and cook until browned, about 2-3 minutes per side. Remove and set aside.
3. In the same skillet, add bell peppers and onion. Cook until tender-crisp and lightly charred, about 4-5 minutes.
4. Return steak to skillet, toss to combine.
5. Serve immediately with warm tortillas and toppings.

9. Ropa Vieja

Though Cuban in origin, this shredded beef dish is beloved throughout Mexico. The name means “old clothes,” referring to the shredded meat.

Recipe Metadata:

Time to Make: 3 hours

Servings: 6

Ingredients:

1. 2 lbs flank steak or brisket
2. 1 onion, quartered
3. 3 cloves garlic
4. 2 bay leaves
5. 1 tablespoon oil
6. 1 onion, sliced
7. 1 bell pepper, sliced
8. 3 cloves garlic, minced
9. 1 (14.5-ounce) can crushed tomatoes
10. 1 teaspoon cumin
11. 1 teaspoon oregano
12. ½ cup beef broth
13. Salt and pepper to taste
14. ¼ cup chopped olives or capers (optional)

Recipe Steps:

1. Place beef in a pot with quartered onion, garlic cloves, and bay leaves. Cover with water and simmer for 2 hours until very tender. Remove beef, shred, and reserve 1 cup broth.
2. Heat oil in a large skillet over medium heat. Add sliced onion and bell pepper, cook until soft, about 5 minutes. Add minced garlic and cook for 1 minute.
3. Add tomatoes, cumin, oregano, and reserved broth. Simmer for 10 minutes.
4. Add shredded beef and olives if using. Simmer for 15 more minutes until flavors meld.
5. Serve with rice, black beans, and tortillas.

10. Tampiqueña

This classic dish from Tampico features a grilled beef steak served with an enchilada, cheese, beans, and rajas. It’s a complete meal on one plate.

Recipe Metadata:

Time to Make: 45 minutes

Servings: 4

Ingredients:

1. 4 beef tenderloin or sirloin steaks
2. Salt and pepper to taste
3. 1 tablespoon oil
4. 4 corn tortillas
5. 1 cup shredded cheese (Oaxaca or Monterey Jack)
6. 1 cup refried beans
7. 1 cup rajas con crema (roasted poblano strips in cream)
8. 1 avocado, sliced
9. Salsa for serving

Recipe Steps:

1. Season steaks with salt and pepper. Heat oil in a skillet over medium-high heat and cook steaks to your liking, about 3-4 minutes per side for medium-rare. Remove and let rest.
2. In the same skillet, warm tortillas briefly. Fill each with cheese, fold in half, and cook until cheese melts, flipping once.
3. Warm refried beans and rajas.
4. Serve each steak with an enchilada, a scoop of beans, rajas, avocado slices, and salsa.

11. Chile Colorado

Tender chunks of beef simmered in a rich, mild red chile sauce. It’s like comfort food in a bowl.

Recipe Metadata:

Time to Make: 2½ hours

Servings: 6

Ingredients:

1. 2 lbs beef chuck, cut into 1-inch cubes
2. 6 dried guajillo chiles, stems and seeds removed
3. 3 dried ancho chiles, stems and seeds removed
4. ½ onion
5. 3 cloves garlic
6. 1 teaspoon cumin
7. 1 teaspoon oregano
8. 2 cups beef broth
9. 2 tablespoons oil
10. Salt to taste

Recipe Steps:

1. Toast chiles in a dry skillet until fragrant. Cover with hot water and soak for 20 minutes.
2. In a blender, combine soaked chiles, onion, garlic, cumin, oregano, and 1 cup broth. Blend until smooth.
3. Season beef with salt. Heat oil in a Dutch oven over medium-high heat and brown beef in batches. Remove and set aside.
4. Pour chile sauce into the pot and cook for 5 minutes, stirring.
5. Return beef to pot, add remaining broth, and bring to a simmer.
6. Cover and cook over low heat for 2 hours until beef is tender.
7. Serve with rice, beans, and tortillas.

12. Picadillo Empanadas

These savory hand pies are filled with picadillo and baked or fried until golden. They’re perfect for parties or a fun dinner.

Recipe Metadata:

Time to Make: 1 hour

Servings: 8 empanadas

Ingredients:

1. For dough: 3 cups all-purpose flour, ½ teaspoon salt, 1 teaspoon baking powder, ½ cup cold butter, 1 egg, ½ cup cold water
2. For filling: 2 cups prepared picadillo (see recipe above)
3. 1 egg beaten for egg wash

Recipe Steps:

1. Make dough: In a bowl, mix flour, salt, and baking powder. Cut in butter until mixture resembles coarse crumbs. Add egg and water, mix until dough forms. Wrap and refrigerate for 30 minutes.
2. Preheat oven to 375°F. Line a baking sheet with parchment.
3. Roll out dough on a floured surface to ⅛-inch thickness. Cut into 6-inch circles.
4. Place about ¼ cup picadillo on one half of each circle. Fold over and press edges with a fork to seal.
5. Place on baking sheet, brush with egg wash, and cut small slits for steam.
6. Bake for 25-30 minutes until golden brown.
7. Serve warm with salsa.

13. Beef Tinga

Smoky, chipotle-spiced shredded beef that’s incredibly versatile. Use it for tacos, tostadas, or quesadillas.

Recipe Metadata:

Time to Make: 1½ hours

Servings: 6

Ingredients:

1. 2 lbs beef chuck or brisket
2. 1 onion, quartered
3. 3 cloves garlic
4. 2 bay leaves
5. 2 tablespoons oil
6. 1 onion, sliced
7. 3 cloves garlic, minced
8. 2 Roma tomatoes, blended
9. 3-4 chipotle peppers in adobo, minced
10. 1 teaspoon oregano
11. 1 teaspoon thyme
12. Salt to taste

Recipe Steps:

1. Place beef in a pot with quartered onion, garlic cloves, and bay leaves. Cover with water and simmer for 1½ hours until tender. Remove beef, shred, and reserve 1 cup broth.
2. Heat oil in a large skillet over medium heat. Add sliced onion and cook until soft, about 5 minutes. Add minced garlic and cook for 1 minute.
3. Add blended tomatoes, chipotle peppers, oregano, thyme, and salt. Simmer for 10 minutes.
4. Add shredded beef and reserved broth. Simmer for 15-20 minutes until flavors meld.
5. Serve on tostadas with crema, queso fresco, and avocado.

14. Sopa de Res

This hearty beef soup is a Mexican classic—chunks of beef simmered with vegetables until everything is tender and flavorful.

Recipe Metadata:

Time to Make: 2 hours

Servings: 8

Ingredients:

1. 2 lbs beef shank or chuck, bone-in
2. 1 onion, quartered
3. 4 cloves garlic
4. 2 bay leaves
5. 8 cups water
6. 2 carrots, peeled and cut into chunks
7. 2 potatoes, peeled and cut into chunks
8. 2 chayotes, peeled and cut into chunks (optional)
9. 1 corn on the cob, cut into pieces
10. 1 zucchini, cut into chunks
11. ½ cabbage, cut into wedges
12. Salt to taste
13. For serving: lime wedges, cilantro, diced onion, oregano

Recipe Steps:

1. Place beef, onion, garlic, and bay leaves in a large pot. Cover with water and bring to a boil. Skim foam, reduce heat, and simmer for 1½ hours.
2. Remove beef, shred meat from bone, and return meat to pot.
3. Add carrots, potatoes, chayotes, and corn. Simmer for 15 minutes.
4. Add zucchini and cabbage, simmer for 10 more minutes until all vegetables are tender.
5. Season with salt. Serve in bowls with lime, cilantro, onion, and oregano.

15. Empanadas de Carne

Baked or fried turnovers filled with savory ground beef, potatoes, and spices. They’re a meal in themselves.

Recipe Metadata:

Time to Make: 1 hour

Servings: 8 empanadas

Ingredients:

1. For dough: 3 cups all-purpose flour, ½ teaspoon salt, 1 teaspoon baking powder, ½ cup cold butter, 1 egg, ½ cup cold water
2. For filling: 1 lb ground beef, 1 tablespoon oil, ½ onion diced, 2 cloves garlic minced, 1 potato diced small, 1 teaspoon cumin, 1 teaspoon chili powder, ¼ cup raisins, 2 tablespoons chopped olives, Salt to taste
3. 1 egg beaten for egg wash

Recipe Steps:

1. Make filling: In a skillet, brown ground beef with onion. Add garlic and cook for 1 minute. Add potato and ¼ cup water, cover and cook until potato is tender. Stir in cumin, chili powder, raisins, olives, and salt. Let cool.
2. Make dough as directed in picadillo empanadas recipe. Roll out and cut circles.
3. Fill and seal empanadas. Brush with egg wash.
4. Bake at 375°F for 25-30 minutes until golden, or fry in oil until golden.
5. Serve with salsa.

16. Deshebrada en Salsa Verde

Shredded beef simmered in a bright, tangy tomatillo sauce. It’s simple, fresh, and delicious.

Recipe Metadata:

Time to Make: 1½ hours

Servings: 6

Ingredients:

1. 2 lbs beef chuck
2. 1 onion, quartered
3. 3 cloves garlic
4. 2 bay leaves
5. 2 lbs tomatillos, husked
6. 2 serrano peppers
7. ½ onion
8. 2 cloves garlic
9. ½ cup cilantro
10. 1 tablespoon oil
11. Salt to taste

Recipe Steps:

1. Place beef in a pot with quartered onion, garlic cloves, and bay leaves. Cover with water and simmer for 1½ hours until tender. Remove beef, shred, and reserve 1 cup broth.
2. Boil or roast tomatillos and serranos until soft. In a blender, combine with onion, garlic, and cilantro. Blend until smooth.
3. Heat oil in a skillet, pour in salsa, and simmer for 10 minutes. Season with salt.
4. Add shredded beef and enough reserved broth to achieve desired consistency. Simmer for 15 minutes.
5. Serve with rice, beans, and tortillas.

17. Arrachera con Queso

Skirt steak is the star here, grilled to perfection and topped with melted cheese. It’s simple, indulgent, and always a hit.

Recipe Metadata:

Time to Make: 30 minutes (plus marinating)

Servings: 4

Ingredients:

1. 2 lbs skirt steak
2. ¼ cup olive oil
3. ¼ cup orange juice
4. Juice of 2 limes
5. 3 cloves garlic, minced
6. 1 teaspoon cumin
7. 1 teaspoon salt
8. ½ teaspoon pepper
9. 1 cup shredded Chihuahua or Monterey Jack cheese
10. Warm tortillas and toppings for serving

Recipe Steps:

1. In a bowl, combine olive oil, orange juice, lime juice, garlic, cumin, salt, and pepper. Marinate steak for at least 2 hours.
2. Preheat grill to high heat. Grill steak for 3-4 minutes per side for medium-rare.
3. In the last minute of grilling, sprinkle cheese over the steak and let melt.
4. Let rest for 10 minutes, then slice thinly against the grain.
5. Serve with warm tortillas, salsa, guacamole, and grilled onions.