Carne Molida en Salsa Verde (Ground Beef in Salsa Verde)

Ground Beef in Salsa Verde is the kind of dinner that brings everybody straight to the stove. The beef turns rich and savory, the potatoes soak up that bright roasted salsa verde, and the poblanos add just enough smoky flavor to make the whole skillet taste like home. Wrapped in warm tortillas or served with rice and beans, this is one of those comforting meals that feels simple, hearty, and made to share.

What is Ground Beef in Salsa Verde? Ground Beef in Salsa Verde, or Carne Molida en Salsa Verde, is a home style Mexican guisado made with ground beef simmered in tomatillo salsa verde with potatoes and roasted poblanos. It is saucy, cozy, full of flavor, and perfect for an easy family dinner.

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Quick Recipe Snapshot

• Difficulty: Easy
• Prep Time: About 25 minutes
• Cook Time: About 30 minutes
• Total Time: About 55 minutes
• Yield: About 6 servings
• Texture: Saucy, hearty, tangy, and savory

Watch the Video

This step by step video walks you through toasting the salsa verde ingredients, roasting the poblanos, browning the beef, and simmering everything together until the potatoes are tender and the sauce is rich and glossy.

A Quick History of Ground Beef in Salsa Verde

Carne Molida en Salsa Verde fits right into the world of Mexican home cooking, where simple guisados are made to feed the table well and make the most of everyday ingredients. Salsa verde can change from kitchen to kitchen. Some cooks char the tomatillos, some simmer them, and different regions lean on different green chiles. This version stays true to that homemade spirit with ground beef, potatoes, and roasted poblanos.

Why You Will Love This Recipe

• Big homemade flavor. The roasted salsa verde makes every bite bright, savory, and comforting.
• Hearty enough for dinner. Ground beef and potatoes make this a full, satisfying meal.
• Perfect for tortillas. This filling is made for tacos, plates, and second helpings.
• Simple ingredients. Everything is easy to find and easy to cook.
• Family table favorite. It is the kind of meal that feels cozy the second it hits the plate.

Ingredient Spotlight

Step by Step: How to Make Ground Beef in Salsa Verde

Ground Beef in Salsa Verde (Carne Molida en Salsa Verde)

This Ground Beef in Salsa Verde, or Carne Molida en Salsa Verde, is the kind of cozy dinner that brings everyone to the stove. Savory ground beef, tender russet potatoes, roasted poblanos, and toasted tomatillo salsa come together in a hearty Mexican home style meal made for sharing around the table.

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine Mexican

Servings 6

Equipment

• Comal or skillet
• Large skillet or sauté pan
• Blender
• Knife
• Cutting Board
• Mixing Bowl
• Wooden spoon or spatula
• Tongs

Ingredients

  

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Salsa Verde

• 1 lb milpero tomatillos husk removed and rinsed
• 2 garlic cloves
• 1/4 white onion
• 2 jalapeños
• 2 serrano peppers
• 1/2 bunch cilantro
• 1 cup water
• Salt to taste

Ground Beef Mixture

• 2 lbs ground beef
• 1/2 small white onion finely diced
• 2 garlic cloves minced
• 3 russet potatoes peeled and diced
• 2 large poblano peppers roasted, peeled, and diced
• 1 tsp Mexican oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cumin
• 1/2 tsp black pepper
• 1 tbsp chicken bouillon

Instructions

 

Salsa Verde

• Heat a comal or skillet over medium high heat and add the milpero tomatillos, 2 garlic cloves, 1/4 white onion, 2 jalapeños, and 2 serrano peppers.
  
• Toast everything, turning as needed, until softened and lightly charred.
  
• Transfer the toasted tomatillos, onion, jalapeños, serranos, and garlic to a blender.
  
• Add the cilantro, 1 cup water, salt to taste, and blend until smooth and set aside.
  
• Roast the 2 large poblano peppers over an open flame or under the broiler until the skins begin to blister.
  
• Keep roasting the poblanos, turning as needed, until the skins are nicely charred.
  
• Remove the poblanos from the heat. Place the hot poblanos in a sealed bag and let them steam for 10 minutes.
  
• Peel off the skin, open the poblanos, and remove the seeds if desired. Dice the roasted poblano peppers and set aside.
  
• Heat a large skillet or pot over medium heat. Add the 1/2 small white onion, finely diced, and cook for about 2 to 3 minutes until slightly softened.
  
• Add 2 garlic cloves, minced, and cook for 30 seconds until fragrant.
  

Beef Skillet

• Add the 2 lbs. ground beef into the pan with the onions and garlic cloves. Break up the ground beef as it cooks.
  
• Stir in the 1 tsp Mexican oregano, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cumin, 1/2 tsp black pepper, and 1 tbsp chicken bouillon.
  
• Continue cooking until the ground beef is browned and crumbled.
  
• Add the 3 russet potatoes, peeled and diced. Stir to coat the potatoes in the seasoned beef mixture.
  
• Add the toasted poblano chiles.
  
• Stir everything together until evenly combined.
  
• Pour in the salsa verde and stir everything well.
  
• Bring to a gentle simmer, cover, and cook for 15 to 20 minutes until the potatoes are tender.
  
• Uncover and stir. Taste and adjust salt if needed.
  
• Serve with warm tortillas, rice, beans, and avocado.
  

Notes

Roasting the tomatillos, onion, garlic, and chiles adds deeper flavor to the salsa verde.

Let the poblano peppers steam in a sealed bag after roasting so the skins peel off easily.

Dice the potatoes into small even cubes so they cook evenly.

If the mixture looks dry while simmering, add a small splash of water to loosen the sauce.

Taste the final dish before serving and adjust salt if needed.

Serve with warm tortillas, rice, beans, and avocado.

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Pro Tips for the Best Ground Beef in Salsa Verde

• Char with care. You want the salsa ingredients softened and lightly roasted, not deeply burnt.
• Steam the poblanos well. That makes them easier to peel and gives you a softer finish in the skillet.
• Dice the potatoes evenly. Small even pieces cook faster and more evenly.
• Brown the beef before simmering. That extra step builds a deeper, richer flavor.
• Taste at the end. Bouillon and salsa verde both bring bold flavor, so always adjust before serving.

Common Mistakes to Avoid

• Burning the tomatillos and chiles. Too much char can make the salsa taste bitter.
• Skipping the poblano steaming step. That makes the skins harder to peel and the final texture less tender.
• Cutting the potatoes too large. Bigger pieces take longer to cook and can throw off the timing.
• Not tasting before serving. The final salt level matters a lot in a dish like this.

Storage and Make Ahead

• Refrigerator: Store covered in the fridge for up to 4 days.
• Freezer: Freeze in an airtight container for up to 3 months.
• Make ahead tip: You can roast the poblanos and blend the salsa verde ahead of time, then finish the skillet later.
• Reheat: Warm gently on the stove or in the microwave with a small splash of water if needed.

Alternative Cooking Methods and Tips

• Broiler: Great for roasting the poblanos if you do not want to use an open flame.
• Comal or cast iron skillet: Perfect for toasting the tomatillos, onion, garlic, and chiles.
• Deep skillet or Dutch oven: Helpful if you want a roomier pan for simmering everything together.

How to Serve This Dish

• Serve it with warm tortillas for tacos or easy scooping.
• Plate it with Mexican red rice, beans, and avocado for a full meal.
• Spoon it onto a plate with extra salsa and fresh tortillas on the side.

FAQs

• What is the Spanish name for this dish? The cleanest name is carne molida en salsa verde.
• Is this the same as picadillo? Not exactly. Picadillo can vary a lot from house to house. This one is best described as a salsa verde ground beef guisado with potatoes.
• Can I make it ahead of time? Yes. The flavor gets even better after the ingredients have had time to sit together.
• What should I serve with it? Warm tortillas, rice, beans, and avocado are all perfect with this dish.