Carne Molida: The Powerfully Simple Recipe That Brings Everyone to the Table

Carne molida is more than just a weeknight dinner—it’s comfort, culture, and convenience in one skillet. This carne molida recipe is the kind of dish that feels like home no matter where you’re from, packed with flavor and ready in minutes.

I discovered carne molida during the early days of my low-carb journey. At a time when everything felt restricted, this dish gave me a sense of abundance. It was bold, juicy, and endlessly versatile—reminding me that healthy food doesn’t have to be boring or bland.

Carne Molida

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• Author: Maya Collins
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This carne molida recipe is bold, juicy, and done in one skillet. Packed with flavor and ready in 30 minutes, it’s low-carb and perfect for meal prep.

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Ingredients

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1 lb ground beef (85/15 or leaner)

1/2 small onion, diced

2 cloves garlic, minced

1/2 red bell pepper, chopped

2 tbsp tomato paste

1 tsp cumin

1 tsp oregano

1/2 tsp smoked paprika

1/2 tsp sea salt (to taste)

1/4 cup tomato sauce

1/2 cup water or broth

1 tbsp olive oil

1 tbsp apple cider vinegar

1/4 cup sliced green olives (optional)

Fresh cilantro for garnish

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Instructions

1. Heat olive oil in a skillet over medium heat.

2. Sauté diced onion, garlic, and red bell pepper until soft.

3. Add ground beef and cook until browned, breaking it up as it cooks.

4. Stir in cumin, oregano, paprika, and salt.

5. Mix in tomato paste and tomato sauce. Add water or broth to loosen the mixture.

6. Add vinegar and olives. Simmer uncovered for 10–15 minutes.

7. Taste and adjust seasoning. Garnish with fresh cilantro before serving.

Notes

You can substitute ground turkey for beef.

To make it spicier, add chipotle or a diced jalapeño.

Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Latin American

Nutrition

• Serving Size: 1 cup
• Calories: 290
• Sugar: 2g
• Sodium: 540mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1.5g
• Protein: 22g
• Cholesterol: 70mg

Why Carne Molida Changed My Kitchen Forever

Carne Molida and the Story Behind My Kitchen Revival

The first time I had carne molida, it wasn’t from a fancy cookbook or a Pinterest board—it was from a friend’s mom who grew up in San Juan. I was exhausted, recovering from chronic inflammation, and searching for meals that could heal without feeling like medicine. She handed me a warm plate of carne molida over sautéed cauliflower rice, and I’ll never forget how I felt after that first bite: grounded.

That night, something clicked. Carne molida was flavorful without being fussy. It was deeply satisfying but still nourishing and aligned with my new lifestyle. Over time, it became a weekly ritual. I started adding my own spin—sometimes using turkey instead of beef, skipping the potatoes for diced zucchini, and serving it in butter lettuce wraps. It was the first recipe that made me feel confident again in the kitchen, not just as a cook, but as someone rebuilding their health.

What Is Carne Molida, Really?

In Spanish, carne molida literally means “ground meat,” but depending on where you’re from, it might be known by another name—like picadillo. While the base is typically the same (ground meat cooked with seasonings and aromatics), every region adds its own flare. In Puerto Rico, you’ll find green olives and sofrito. In Mexico, it’s all about tomatoes and potatoes. Some Caribbean versions use capers or even raisins.

If you love dishes like this, you’ll find even more options in my carnivore ground beef recipes collection.

What ties them together? That unmistakable comfort in every bite. My version pulls inspiration from both cultures but keeps it clean and low-carb. It’s a one-pan wonder, ready in about 30 minutes, and perfect for busy weeknights—or soulful Sunday meals.

How to Make Carne Molida the Right Way?

Carne Molida That Hits Every Flavor Note Without the Fuss

When it comes to making carne molida the right way, it all starts with building layers of flavor. You don’t need a fancy pantry or complicated spices. What you do need is the right balance of aromatics, seasoning, and just the right cook time. Whether you’re channeling a Puerto Rican grandmother or giving it a modern low-carb twist, this recipe delivers every time.

The core ingredients include ground beef (or ground turkey if you prefer lighter meat), garlic, onions, bell peppers, tomato sauce, and warm spices like cumin and oregano. If you’re skipping potatoes, diced zucchini or cauliflower are great swaps that keep the dish hearty without raising carbs. I also love using sliced green olives to give it that tangy, salty kick—an homage to Caribbean-style carne molida.

Sometimes I enhance the tomato base using flavor combinations from my Hello Fresh Tex Mex Paste Recipe, which layers chipotle, cumin, and cocoa for deep richness.

Sofrito is another essential. You can make your own with garlic, cilantro, and onion, or grab a clean store-bought version. What matters most is letting these flavors simmer into the meat. That’s where the magic happens.

Ingredients You’ll Need

Here’s everything you’ll need to make this carne molida recipe come alive:

• 1 lb ground beef (85/15 or leaner)
• 1/2 small onion, diced
• 2 cloves garlic, minced
• 1/2 red bell pepper, chopped
• 2 tbsp tomato paste
• 1 tsp cumin
• 1 tsp oregano
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt (to taste)
• 1/4 cup tomato sauce
• 1/2 cup water or broth
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1/4 cup sliced green olives (optional)
• Fresh cilantro for garnish

Step-by-Step Carne Molida in Just One Skillet

Making carne molida is fast, easy, and forgiving. Here’s how I do it on a busy weeknight with zero stress:

1. Start with a deep skillet or sauté pan. Add a bit of olive oil and warm over medium heat.
2. Add diced onions, garlic, and bell peppers. Cook until soft and fragrant, about 3–4 minutes.
3. Stir in ground beef (or turkey), breaking it up as it browns. Cook until no longer pink.
4. Sprinkle in cumin, oregano, salt, black pepper, and paprika. Stir well to coat.
5. Add tomato sauce and a splash of broth or water. If you’re using vegetables like zucchini, add them now.
6. Toss in olives and a splash of vinegar for extra depth. Simmer gently, uncovered, for 10–15 minutes until thickened.

Taste and adjust salt before serving. I love finishing it with fresh cilantro right before turning off the heat—it adds freshness that brings everything together.

You can spoon this carne molida into lettuce cups, serve over cauliflower rice, or pair it with low-carb tortillas for taco night. It’s satisfying, protein-rich, and clean in every way.

Quick Tips

• Add a touch of cinnamon if you want subtle warmth in the background.
• Using turkey? Add 1 tbsp of beef broth concentrate to boost richness.
• Want it creamier? Stir in 1 tbsp of cream cheese at the end.

How to Serve Carne Molida in Delicious, Low-Carb Ways

Carne Molida: Endless Serving Ideas for Every Style of Eating

One of the best parts about carne molida is how effortlessly it adapts to your lifestyle. Whether you’re feeding kids, meal prepping for the week, or looking for low-carb comfort food, this dish fits in without compromise.

Traditionally, carne molida is spooned over a bed of white rice or stuffed into warm tortillas. But when I started Low Carb Lifee, I needed options that would nourish without spiking my blood sugar. That’s when I discovered just how versatile carne molida could be.

I’ve served it inside zucchini boats, over cauliflower rice, in lettuce cups, and even folded into cheesy low-carb quesadillas. Leftovers work beautifully in scrambled eggs or tossed into taco salads. This flexibility is what makes carne molida not just a recipe—but a foundation for dozens of meals.

Traditional vs Low-Carb: Serving Swaps You’ll Love

To make this even easier, here’s a simple side-by-side comparison table of classic serving methods versus low-carb options. This helps readers quickly visualize how to adapt the dish while keeping it delicious.

And the best part? This dish gets better after a night in the fridge. Which brings us to another strength of carne molida: it’s an absolute meal prep champion.

Meal Prep Magic: Freeze It, Reheat It, Love It Again

If you’re like me and love saving time, double this recipe and freeze half. Carne molida stores beautifully in airtight containers or silicone freezer bags for up to 3 months.

“That’s exactly what I recommend in my carnivore diet meal prep routine.”

Reheat it on the stovetop with a splash of broth or tomato sauce to keep it juicy. It also microwaves well if you’re in a rush.

Use leftovers in:

• Morning egg scrambles
• Taco salad bowls
• Low-carb quesadillas
• Stuffed mushrooms

This kind of meal flexibility keeps healthy eating from feeling repetitive or restrictive.

Carne Molida vs. Picadillo & Flavor Twists

Carne Molida vs Picadillo: What’s the Real Difference?

If you’ve searched for carne molida and found recipes labeled picadillo, you’re not alone. So what’s the deal—are they the same thing?

Technically, yes. “Picadillo” comes from the Spanish word picar, which means “to chop.” It refers to the chopped or minced meat and vegetables used in the dish. “Carne molida” simply means ground meat. So while the terms describe the same core idea, the flavor, ingredients, and even the name often change depending on the region.

For example, in Mexico, carne molida often includes diced potatoes, tomatoes, and garlic salt—no olives, and typically mild in flavor. In Puerto Rico, the dish is richer and more savory, thanks to sofrito, sazón, green olives, and vinegar. Cuban picadillo might add raisins or capers for a sweet-savory contrast. The same dish, three completely different personalities.

At Low Carb Lifee, I love blending these traditions while staying true to my health journey. I skip the potatoes, keep the olives, and add veggies like zucchini or even diced eggplant to boost texture and nutrition without loading up on carbs.

Flavor Twists That Make This Dish Unforgettable

Once you’ve nailed the basic carne molida recipe, don’t be afraid to experiment. This dish is forgiving—and the flavor possibilities are endless.

Here are some of my favorite ways to mix it up:

• Smoky & Bold: Add a pinch of smoked paprika or a chopped chipotle pepper in adobo sauce.
• Zesty Caribbean: Use apple cider vinegar, capers, and green olives for that salty, tangy depth.
• Low-Carb Veggie Boost: Stir in chopped spinach, cauliflower rice, or grated zucchini.
• Spicy Version: Dice up a serrano or jalapeño and sauté it with the onions.
• Fusion Flair: I’ve even added cinnamon and cumin for a Moroccan-style version that pairs beautifully with tahini yogurt sauce.

You can also change the protein. If red meat isn’t your thing, ground chicken or turkey work great. Want to go meatless? Try crumbled tofu or lentils with the same spice blend. The beauty of carne molida is that it’s a blank canvas for your creativity.

Conclusion

Carne molida has been more than a recipe in my kitchen—it’s been a source of balance, comfort, and nourishment during my wellness journey. With simple ingredients and bold flavor, it gave me back the joy of cooking without compromising my low-carb goals.

Whether you prepare it with olives and sofrito or tomatoes and zucchini, this dish adapts to your taste, your needs, and your lifestyle. It’s fast, flexible, and deeply satisfying.

If you’re looking for a reliable, flavorful staple to add to your weekly rotation, carne molida is it.

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