Carne Molida with Pinto Beans & Green Chile

This Carne Molida with Pinto Beans & Green Chile is hearty, savory, smoky, and packed with bold Mexican-inspired flavor. Seasoned ground beef simmers with creamy pinto beans, roasted green chile, tomatoes, onions, garlic, and warm spices for an easy one-pan dinner that’s comforting, filling, and ready in about 35 minutes.

Ground beef and pinto beans make this skillet especially satisfying, while roasted green chile adds a distinctive smoky chile flavor that works beautifully with the tomato-based sauce. Cumin, chili powder, smoked paprika, and oregano build even more flavor without making the recipe complicated.

Everything comes together in one skillet, making this a convenient option for busy weeknights. Once the beef is browned, the tomatoes, broth, and green chile simmer together until the sauce begins to thicken. Pinto beans are added toward the end so they heat through while maintaining their creamy texture.

Serve it hot with warm flour or corn tortillas, or turn it into a complete meal with rice, avocado, shredded cheese, sour cream, and fresh lime.

Why You’ll Love This Carne Molida with Pinto Beans & Green Chile

This simple ground beef skillet has plenty to love:

Hearty and satisfying. Ground beef and pinto beans make every serving substantial and filling.

Loaded with green chile flavor. A full cup of roasted green chile gives the dish plenty of smoky chile character.

Quick enough for weeknights. The entire recipe is ready in approximately 35 minutes.

Easy one-pan preparation. Everything cooks in a single skillet for simple preparation and cleanup.

Rich tomato-based sauce. Diced tomatoes and tomato sauce combine with beef broth to coat the meat and beans in a flavorful sauce.

Warm, savory spices. Cumin, chili powder, smoked paprika, and oregano complement the beef and roasted chile.

Perfect with tortillas. Scoop the mixture into warm flour or corn tortillas for an easy, satisfying meal.

Great for leftovers. It keeps well in the refrigerator and can also be frozen for longer storage.

Ingredients You’ll Need

Here’s everything you’ll need and what each ingredient contributes to the dish.

• 1 lb ground beef — Creates the rich, savory base of the skillet.
• 1 can (15 oz) pinto beans, drained and rinsed — Add creamy texture and make the dish even more filling.
• 1 cup roasted green chile, chopped — Provides smoky, roasted chile flavor and is one of the defining ingredients in the recipe.
• 1 small yellow onion, diced — Adds aromatic flavor and subtle sweetness.
• 2 cloves garlic, minced — Brings savory depth to the beef and sauce.
• 1 cup diced tomatoes — Adds tomato flavor, acidity, and texture.
• ½ cup tomato sauce — Creates a richer sauce that coats the ground beef and beans.
• ½ cup beef broth or water — Adds moisture and helps the ingredients simmer together.
• 1 tbsp olive oil — Used to soften the onion and begin building the flavor base.
• 1 tsp ground cumin — Adds warm, earthy flavor.
• 1 tsp chili powder — Brings mild chile flavor and additional depth.
• ½ tsp smoked paprika — Reinforces the smoky character of the roasted green chile.
• ½ tsp dried oregano — Adds a savory herbal note.
• ½ tsp salt — Enhances the flavors throughout the skillet.
• ¼ tsp black pepper — Adds gentle peppery warmth.
• 2 tbsp fresh cilantro, chopped — Provides a fresh herbal finish just before serving.

How to Make Carne Molida with Pinto Beans & Green Chile

This hearty skillet comes together in a few simple steps.

Step 1: Cook the Onion

Heat the olive oil in a large skillet over medium heat.

Add the diced yellow onion and cook for 3–4 minutes, stirring occasionally, until softened.

Step 2: Brown the Ground Beef

Add the ground beef and minced garlic to the skillet.

Cook for 5–7 minutes, breaking the beef apart into small crumbles with a wooden spoon or spatula.

Continue cooking until the beef is fully browned.

If the beef releases a large amount of grease, carefully drain the excess before continuing.

Step 3: Add the Seasonings

Stir in the ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper.

Cook for approximately 30 seconds, stirring continuously, until the spices become fragrant and coat the ground beef.

Step 4: Add the Tomatoes and Green Chile

Pour in the diced tomatoes, tomato sauce, and beef broth or water.

Add the chopped roasted green chile and stir everything together thoroughly.

Step 5: Simmer the Sauce

Bring the mixture to a gentle simmer.

Cook uncovered for 5–7 minutes, stirring occasionally.

During this time, the sauce will begin to thicken while the ground beef absorbs the tomato, chile, and spice flavors.

Step 6: Add the Pinto Beans

Stir in the drained and rinsed pinto beans.

Reduce the heat to medium-low and continue simmering for another 5–8 minutes.

Stir occasionally until the beans are completely heated through and the mixture has developed a thick, hearty consistency.

Step 7: Finish with Cilantro

Stir in the chopped fresh cilantro.

Taste and adjust the seasoning with additional salt, pepper, or green chile if desired.

Step 8: Serve Hot

Spoon the carne molida into bowls or serve directly from the skillet.

Pair it with warm flour or corn tortillas and your favorite toppings.

How to Serve Carne Molida with Pinto Beans & Green Chile

This hearty skillet can be served in several easy ways:

• With warm tortillas — Scoop the beef and bean mixture into flour or corn tortillas.
• Over rice — Spoon it over warm rice for a filling bowl-style dinner.
• With avocado — Fresh avocado adds a creamy contrast to the smoky green chile.
• With shredded cheese — Sprinkle cheese over the hot carne molida and let it melt slightly.
• With sour cream — A spoonful of sour cream provides a cool, creamy contrast.
• With fresh lime — Squeeze lime juice over each serving for a bright finish.
• With extra cilantro — Add more fresh cilantro just before serving.
• With additional green chile — Spoon extra roasted green chile over individual portions for an even stronger chile flavor.

Tips for the Best Carne Molida with Pinto Beans & Green Chile

Brown the beef thoroughly. Allowing the ground beef to develop some color creates more savory flavor.

Drain excess grease when necessary. The amount of fat released depends on the ground beef you’re using.

Cook the spices briefly. Stirring the seasonings into the hot beef for about 30 seconds helps release their aroma before the liquid ingredients are added.

Use roasted green chile for maximum flavor. The roasted character pairs especially well with beef, tomatoes, cumin, and smoked paprika.

Drain and rinse the pinto beans. This removes excess canning liquid before they’re added to the skillet.

Add the beans near the end. Canned beans are already cooked, so they only need enough time to heat through and absorb some of the sauce.

Simmer uncovered. Leaving the skillet uncovered allows excess liquid to evaporate and creates a thicker, heartier consistency.

Adjust the consistency as needed. If the skillet becomes too thick, add a small splash of beef broth or water.

Taste before serving. Green chile and other ingredients can vary in flavor, so make final seasoning adjustments after everything has simmered together.

Storage Information

Allow leftover Carne Molida with Pinto Beans & Green Chile to cool before transferring it to an airtight container.

Store it in the refrigerator for up to 4 days.

Reheat leftovers gently in a skillet over medium-low heat, stirring occasionally until heated through. You can also reheat individual portions in the microwave.

If the mixture becomes too thick during storage, stir in a small splash of beef broth or water while reheating.

For longer storage, place the cooled carne molida in a freezer-safe container and freeze for up to 2 months.

Frequently Asked Questions

What is carne molida?

Carne molida means ground meat in Spanish. In this recipe, ground beef is cooked with pinto beans, roasted green chile, tomatoes, aromatics, and spices to create a hearty skillet meal.

What kind of green chile should I use?

Use chopped roasted green chile. The exact heat level will depend on the peppers you choose.

Is this recipe spicy?

The heat will largely depend on your roasted green chile and chili powder. You can adjust the amount of green chile in future batches according to your preferred spice level.

Why are the pinto beans added near the end?

Canned pinto beans are already cooked. Adding them toward the end allows them to heat through and absorb flavor without becoming overly soft.

Can I use water instead of beef broth?

Yes. The recipe works with either beef broth or water, although beef broth provides additional savory flavor.

Can I serve this in tortillas?

Absolutely. Warm flour or corn tortillas are one of the easiest ways to serve this carne molida.

What toppings go well with it?

Avocado, shredded cheese, sour cream, cilantro, fresh lime, and additional green chile all pair well with the dish.

How can I make the mixture thicker?

Continue simmering it uncovered for a few extra minutes. The excess liquid will gradually evaporate and the sauce will become thicker.

Can Carne Molida with Pinto Beans & Green Chile be frozen?

Yes. Once cooled, transfer it to a freezer-safe container and freeze for up to 2 months.

How long will leftovers last in the refrigerator?

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Recipe Card

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: ~375 per serving

This Carne Molida with Pinto Beans & Green Chile brings together savory ground beef, creamy pinto beans, smoky roasted green chile, tomatoes, garlic, onions, and warm spices in one simple skillet. It’s hearty enough for a complete dinner while still being quick enough to make on a busy weeknight.

Serve it piping hot with warm tortillas, rice, avocado, shredded cheese, sour cream, or fresh lime for an easy, comforting meal packed with bold flavor.

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