18 Spicy Puerto Rican Ground Beef Delicious Recipes

Oh, the joy of discovering new ways to spice up your dinner routine! If you’re craving something bold, flavorful, and effortlessly delicious, you’re in for a treat. Our roundup of 18 Spicy Puerto Rican Ground Beef Recipes is here to transform your meals into a fiesta of flavors. Perfect for busy weeknights or when you’re in the mood for comfort food with a kick, these recipes promise to delight your taste buds and inspire your cooking. Dive in and let’s get spicy!

Picadillo

Many evenings, I find myself craving something hearty yet simple, a dish that feels like a warm hug after a long day. That’s when I turn to Picadillo, a flavorful ground beef dish that’s as versatile as it is delicious. Whether it’s a busy weeknight or a lazy Sunday, this recipe never fails to satisfy.

Ingredients

• 1 lb ground beef, 80% lean
• 2 tbsp olive oil, extra virgin
• 1 cup yellow onion, finely diced
• 1/2 cup green bell pepper, finely diced
• 3 cloves garlic, minced
• 1/2 cup tomato sauce
• 1/4 cup green olives, pitted and sliced
• 1 tbsp capers, drained
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/4 tsp ground cinnamon
• 1/4 cup raisins
• 1 cup potatoes, peeled and diced into 1/2-inch cubes
• 1/2 cup water
• Salt, to taste

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the ground beef, breaking it apart with a wooden spoon, and cook until no longer pink, about 5 minutes. Tip: For a richer flavor, let the beef brown slightly before stirring.
3. Add the onion and green bell pepper, cooking until softened, about 4 minutes. Stir in the garlic and cook for an additional 30 seconds until fragrant.
4. Incorporate the tomato sauce, green olives, capers, cumin, oregano, and cinnamon, stirring well to combine. Tip: Toasting the spices in the pan before adding the tomato sauce can deepen the flavors.
5. Add the raisins, potatoes, and water, bringing the mixture to a simmer. Cover and cook on low heat for 20 minutes, or until the potatoes are tender. Tip: Check the potatoes with a fork for doneness; they should be soft but not falling apart.
6. Season with salt to taste, then remove from heat and let stand for 5 minutes before serving.

The Picadillo should be moist but not soupy, with a perfect balance of sweet, savory, and tangy flavors. Serve it over steamed rice or stuff it into empanadas for a delightful twist.

Puerto Rican Beef Empanadas

Last weekend, I found myself craving something hearty and flavorful, leading me to whip up a batch of Puerto Rican Beef Empanadas. There’s something about the combination of savory beef, sweet raisins, and briny olives wrapped in a crispy crust that feels like a hug from the inside.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1/2 tsp kosher salt
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water
• 1 lb ground beef, 80% lean
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup green olives, pitted and chopped
• 2 tbsp raisins
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1 egg, pasture-raised and lightly beaten, for egg wash
• 2 cups vegetable oil, for frying

Instructions

1. In a large bowl, whisk together 2 cups of all-purpose flour and 1/2 tsp kosher salt.
2. Add 1/2 cup of chilled, cubed unsalted butter to the flour mixture. Using your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add 1/4 cup of ice water, stirring until the dough comes together. Wrap in plastic and chill for 30 minutes.
4. While the dough chills, heat a large skillet over medium heat. Add 1 lb of ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
5. Add 1 finely diced small yellow onion and 2 minced garlic cloves to the skillet. Cook until the onion is translucent, about 3 minutes.
6. Stir in 1/4 cup of chopped green olives, 2 tbsp of raisins, 1 tsp of ground cumin, and 1/2 tsp of dried oregano. Cook for another 2 minutes, then remove from heat.
7. On a lightly floured surface, roll out the chilled dough to 1/8-inch thickness. Cut into 6-inch circles.
8. Place a heaping tablespoon of the beef mixture onto each dough circle. Fold over and seal the edges with a fork.
9. Brush each empanada with the lightly beaten egg wash.
10. In a deep skillet, heat 2 cups of vegetable oil to 350°F. Fry the empanadas in batches until golden brown, about 3 minutes per side. Drain on paper towels.

Unbelievably crispy on the outside with a juicy, flavorful filling, these empanadas are a testament to the beauty of Puerto Rican cuisine. Serve them with a side of spicy aioli for an extra kick, or enjoy them as is for a satisfying snack any time of day.

Ground Beef Alcapurrias

Remember those lazy summer afternoons when the aroma of something frying would waft through the neighborhood, pulling everyone towards the kitchen? That’s the magic of Ground Beef Alcapurrias for me—a crispy, golden exterior giving way to a savory, spiced beef filling that’s utterly irresistible.

Ingredients

• 2 cups grated green bananas
• 1 cup grated yautia (taro root)
• 1/2 cup clarified butter, melted
• 1 lb ground beef, 80% lean
• 1/4 cup sofrito (homemade preferred)
• 1 tbsp adobo seasoning
• 1/2 cup tomato sauce
• 1/4 cup pitted green olives, sliced
• 2 tbsp capers, drained
• Vegetable oil, for frying

Instructions

1. In a large bowl, combine grated green bananas and yautia with melted clarified butter until the mixture is homogenous. Let it rest for 30 minutes to allow the flavors to meld.
2. Heat a skillet over medium heat and brown the ground beef, breaking it into small pieces, for about 5 minutes or until no pink remains.
3. Add sofrito, adobo seasoning, tomato sauce, green olives, and capers to the beef. Cook for another 5 minutes, stirring occasionally, until the mixture is fragrant and slightly thickened. Remove from heat and let it cool.
4. With oiled hands, take a portion of the banana-yautia mixture and flatten it in your palm. Place a spoonful of the beef filling in the center and encase it completely, forming an oval shape.
5. In a deep fryer or heavy pot, heat vegetable oil to 375°F. Fry the alcapurrias in batches, turning once, until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
6. Tip: For an extra crispy exterior, ensure the oil is at the correct temperature before frying. Tip: Letting the filling cool makes it easier to handle when shaping. Tip: Serve immediately for the best texture, but they’re just as delicious at room temperature.

With each bite, you’ll discover the perfect contrast between the crunchy shell and the tender, flavorful beef inside. Try serving these with a side of hot sauce or a cooling avocado salad to balance the richness.

Bistec Encebollado

Just last week, I found myself craving something hearty yet simple, a dish that reminds me of family gatherings and the comforting aroma of onions caramelizing to perfection. That’s when I decided to whip up Bistec Encebollado, a classic Latin American dish that’s as flavorful as it is easy to make.

Ingredients

• 1.5 lbs of flank steak, thinly sliced against the grain
• 3 tbsp of extra virgin olive oil
• 2 large yellow onions, julienned
• 4 cloves of garlic, minced
• 1 tsp of ground cumin
• 1 tsp of dried oregano
• 1/2 cup of white vinegar
• 1/2 cup of water
• Salt to taste

Instructions

1. Heat 2 tbsp of extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add the thinly sliced flank steak to the skillet, seasoning with salt, and sear for 2-3 minutes on each side until a golden crust forms. Tip: Avoid overcrowding the skillet to ensure each piece sears properly.
3. Remove the steak from the skillet and set aside on a plate, covered to keep warm.
4. In the same skillet, add the remaining 1 tbsp of olive oil and the julienned onions, cooking over medium heat for 5 minutes until they begin to soften.
5. Add the minced garlic, ground cumin, and dried oregano to the onions, stirring constantly for 1 minute until fragrant. Tip: Toasting the spices with the onions enhances their flavor.
6. Return the seared steak to the skillet, pouring in the white vinegar and water. Bring the mixture to a simmer, then reduce the heat to low.
7. Cover the skillet and let the steak cook in the onion mixture for 15 minutes, allowing the flavors to meld. Tip: For a thicker sauce, remove the lid during the last 5 minutes of cooking.
8. Adjust the seasoning with salt if necessary before serving.

Unbelievably tender and bursting with the sweet and tangy flavors of the onions and vinegar, this Bistec Encebollado is perfect served over a bed of fluffy white rice or with a side of crispy tostones for a textural contrast.

Carne Molida con Papa

Unbelievably comforting and hearty, Carne Molida con Papa is a dish that reminds me of my abuela’s kitchen, where the aroma of simmering ground beef and potatoes would fill the air, promising a meal that’s both satisfying and simple to make. It’s my go-to recipe when I need something that feels like home but doesn’t keep me tied to the stove all day.

Ingredients

• 1 lb ground beef, 80/20 blend
• 2 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 1 medium white onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 cup beef broth
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp fresh cilantro, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Increase the heat to medium-high and add the ground beef, breaking it apart with a wooden spoon. Cook until no pink remains, about 6 minutes.
5. Sprinkle the ground cumin and smoked paprika over the beef, stirring to evenly distribute the spices.
6. Add the diced potatoes and beef broth to the skillet, stirring to combine. Bring to a simmer.
7. Reduce heat to low, cover, and simmer for 20 minutes, or until the potatoes are tender when pierced with a fork.
8. Season with salt and freshly ground black pepper to taste, then stir in the chopped cilantro.

Amazingly versatile, this dish boasts a perfect balance of tender potatoes and savory beef, with a hint of smokiness from the paprika. Serve it over steamed rice or with warm tortillas for a complete meal that’s sure to comfort any soul.

Puerto Rican Style Beef Tacos

Kicking off our culinary journey today, I’m thrilled to share a recipe that holds a special place in my heart—Puerto Rican Style Beef Tacos. Inspired by a memorable trip to San Juan, where the vibrant flavors and aromatic spices left an indelible mark on my palate, I’ve perfected this dish to bring a taste of the island to your kitchen. It’s a delightful fusion of tender beef, bold spices, and fresh toppings, all wrapped in a warm tortilla.

Ingredients

• 1.5 lbs grass-fed beef chuck, finely diced
• 2 tbsp clarified butter
• 1 cup organic tomato sauce
• 1/2 cup homemade sofrito
• 1 tbsp adobo seasoning
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 4 garlic cloves, minced
• 1/2 cup fresh cilantro, chopped
• 8 organic corn tortillas
• 1 ripe avocado, sliced
• 1/2 cup queso fresco, crumbled
• 1 lime, cut into wedges

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the finely diced beef chuck to the skillet, searing on all sides until a rich brown crust forms, approximately 5 minutes.
3. Stir in the minced garlic, adobo seasoning, ground cumin, and smoked paprika, cooking until fragrant, about 1 minute.
4. Pour in the organic tomato sauce and homemade sofrito, reducing the heat to low. Simmer uncovered for 25 minutes, stirring occasionally, until the beef is tender and the sauce has thickened.
5. Warm the organic corn tortillas in a dry skillet over medium heat for 30 seconds on each side, keeping them pliable and slightly charred.
6. Assemble the tacos by spooning the beef mixture onto each tortilla, then topping with sliced avocado, crumbled queso fresco, and a sprinkle of fresh cilantro.
7. Serve immediately with lime wedges on the side for a bright, citrusy finish.

Delight in the harmonious blend of textures and flavors—the succulent beef, creamy avocado, and tangy lime create a symphony in every bite. For an extra touch of authenticity, pair these tacos with a side of sweet plantains or a cold, crisp beer.

Ground Beef Pastelon

My kitchen smells like a Caribbean paradise today as I’m whipping up a comforting Ground Beef Pastelon, a dish that’s like a tropical twist on lasagna. It’s a layered masterpiece that brings together sweet plantains and savory ground beef, a combo that never fails to remind me of my first bite in Puerto Rico.

Ingredients

• 1 1/2 lbs ground beef, 80% lean
• 3 ripe plantains, peeled and sliced lengthwise
• 1 cup tomato sauce
• 1/2 cup sofrito
• 1/4 cup pimento-stuffed green olives, sliced
• 2 tbsp capers, drained
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 cup shredded Monterey Jack cheese
• 2 tbsp clarified butter
• 2 pasture-raised eggs, lightly beaten
• Salt to taste

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with clarified butter.
2. In a large skillet over medium heat, brown the ground beef, breaking it into small crumbles, about 7 minutes.
3. Add sofrito, tomato sauce, olives, capers, cumin, and oregano to the skillet. Simmer for 10 minutes until the mixture thickens slightly.
4. While the beef simmers, fry the plantain slices in clarified butter over medium heat until golden, about 3 minutes per side. Drain on paper towels.
5. Layer half of the plantains at the bottom of the prepared baking dish. Top with the beef mixture, then the remaining plantains.
6. Pour the lightly beaten eggs over the top layer, ensuring it seeps into the edges. Sprinkle with Monterey Jack cheese.
7. Bake for 25 minutes, or until the cheese is bubbly and golden brown.
8. Let the pastelon rest for 10 minutes before slicing to allow the layers to set.

A slice of this pastelon reveals layers of sweet, caramelized plantains and richly seasoned beef, with a cheesy crust that’s irresistible. Serve it with a side of avocado salad for a refreshing contrast to the hearty flavors.

Beef and Plantain Mofongo

After a recent trip to Puerto Rico, I fell in love with the rich flavors of mofongo, especially when it’s paired with tender beef. It’s a dish that reminds me of family gatherings, where the kitchen is the heart of the home. Today, I’m sharing my take on Beef and Plantain Mofongo, a recipe that’s become a staple in my household.

Ingredients

• 1 lb skirt steak, thinly sliced against the grain
• 2 green plantains, peeled and cut into 1-inch rounds
• 4 cloves garlic, minced
• 1/4 cup extra virgin olive oil
• 1/2 cup chicken stock, preferably homemade
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt, to season
• 2 tbsp clarified butter
• Fresh cilantro, chopped for garnish

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the sliced skirt steak to the skillet, seasoning with smoked paprika, cumin, and salt. Sear for 3 minutes per side, or until a golden crust forms. Remove and set aside.
3. In the same skillet, add the plantain rounds and fry until golden brown, about 4 minutes per side. Tip: Ensure the plantains are evenly browned for the best texture.
4. Transfer the fried plantains to a mortar. Add the minced garlic and a pinch of salt, then mash until the mixture is chunky but cohesive. Tip: For a smoother texture, mash the plantains while they’re still warm.
5. Gradually incorporate the chicken stock into the plantain mixture, mashing continuously until the stock is fully absorbed and the mixture holds together.
6. Heat the clarified butter in the skillet over medium heat. Add the mashed plantain mixture, pressing it down to form a cake. Cook for 5 minutes, or until the bottom is crispy.
7. Flip the mofongo cake carefully and cook for an additional 5 minutes. Tip: Use a plate to help flip the mofongo to prevent it from breaking.
8. Serve the mofongo warm, topped with the seared skirt steak and garnished with fresh cilantro.

Beef and Plantain Mofongo offers a delightful contrast of textures, from the crispy exterior of the mofongo to the tender, flavorful beef. For an extra touch, drizzle with a garlic-infused olive oil before serving to elevate the dish’s aromatic profile.

Puerto Rican Beef Stew

Waking up to the aroma of a simmering stew is one of my favorite ways to start the day, especially when it’s as vibrant and flavorful as Puerto Rican Beef Stew. This dish, with its rich blend of spices and tender beef, reminds me of the bustling streets of San Juan, where every bite tells a story of tradition and passion.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1/4 cup olive oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 tbsp tomato paste
• 1 cup dry red wine
• 2 cups beef stock
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 bay leaf
• Salt and freshly ground black pepper, to season
• 2 large potatoes, peeled and cut into 1-inch cubes
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season beef cubes generously with salt and pepper, then sear in batches until deeply browned on all sides, about 3-4 minutes per batch. Remove and set aside.
3. In the same pot, add diced onion, minced garlic, and diced bell peppers. Sauté until softened, about 5 minutes.
4. Stir in tomato paste and cook for 1 minute to deepen its flavor.
5. Deglaze the pot with red wine, scraping up any browned bits from the bottom, and simmer until reduced by half, about 3 minutes.
6. Return the beef to the pot, along with beef stock, cumin, oregano, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.
7. Add cubed potatoes to the pot, cover, and continue simmering until potatoes are tender, about 30 minutes.
8. Remove bay leaf, stir in chopped cilantro, and adjust seasoning with salt and pepper if needed.

Perfectly tender beef and potatoes soak up the rich, aromatic broth, making every spoonful a delight. Serve this stew over a bed of white rice or with a side of crusty bread to soak up every last drop of its flavorful sauce.

Ground Beef and Rice Arroz con Carne

How many times have you found yourself staring into the fridge, wondering what to make with that package of ground beef? I’ve been there more times than I can count, and that’s how this Ground Beef and Rice Arroz con Carne became a staple in my kitchen. It’s a dish that brings comfort and flavor to the table with minimal fuss.

Ingredients

• 1 lb ground beef (preferably 80/20 blend for optimal flavor)
• 1 cup long-grain white rice, rinsed until the water runs clear
• 2 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 2 cups homemade chicken stock (or low-sodium store-bought)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt, to season
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat a large skillet over medium-high heat and add the clarified butter, allowing it to melt and coat the pan evenly.
2. Add the finely diced yellow onion to the skillet, sautéing until translucent, about 3-4 minutes, stirring occasionally to prevent burning.
3. Introduce the minced garlic and diced red bell pepper to the skillet, cooking for an additional 2 minutes until fragrant.
4. Push the vegetables to one side of the skillet and add the ground beef, breaking it apart with a wooden spoon. Cook until browned, about 5 minutes, ensuring no pink remains.
5. Sprinkle the ground cumin and smoked paprika over the beef, stirring to incorporate the spices evenly throughout the mixture.
6. Add the rinsed long-grain white rice to the skillet, stirring to combine with the beef and vegetable mixture, allowing the rice to toast slightly for about 1 minute.
7. Pour in the homemade chicken stock, bringing the mixture to a boil. Then, reduce the heat to low, cover, and simmer for 18 minutes, or until the rice is tender and the liquid is absorbed.
8. Remove the skillet from the heat and let it stand, covered, for 5 minutes to allow the rice to steam further.
9. Fluff the Arroz con Carne with a fork, season with salt as needed, and garnish with freshly chopped cilantro before serving.

Zesty and hearty, this Ground Beef and Rice Arroz con Carne delivers a satisfying texture with each bite—the rice perfectly fluffy, the beef richly flavored. Serve it alongside a crisp green salad or stuff it into bell peppers for a colorful twist.

Puerto Rican Beef and Bean Soup

Craving something hearty and flavorful to warm you up on a chilly evening? Let me tell you about this Puerto Rican Beef and Bean Soup that’s become a staple in my kitchen. It’s a dish that marries the richness of beef with the earthiness of beans, creating a symphony of flavors that’s both comforting and exotic.

Ingredients

• 1.5 lbs chuck roast, cut into 1-inch cubes
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 6 cups beef stock
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• Salt and freshly ground black pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Season the chuck roast cubes generously with salt and freshly ground black pepper.
3. Sear the beef in batches, ensuring each piece is browned on all sides, about 3-4 minutes per batch. Remove and set aside.
4. In the same pot, add the finely diced yellow onion, minced garlic, and diced bell peppers. Sauté until the vegetables are softened, about 5 minutes.
5. Stir in the tomato paste, ground cumin, dried oregano, and smoked paprika, cooking for 1 minute to release the aromas.
6. Return the seared beef to the pot and pour in the beef stock, scraping up any browned bits from the bottom of the pot.
7. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours, or until the beef is tender.
8. Add the drained and rinsed kidney beans and pinto beans to the pot, simmering uncovered for an additional 30 minutes.
9. Adjust the seasoning with salt and freshly ground black pepper as needed.
10. Garnish with freshly chopped cilantro before serving.

After simmering to perfection, this soup boasts a rich, velvety texture with layers of deep, savory flavors. For a creative twist, serve it over a bed of steamed white rice or with a side of crusty bread to soak up every last drop.

Stuffed Peppers with Puerto Rican Beef

Last weekend, I found myself craving something hearty yet vibrant, a dish that could bring a little sunshine to the table despite the unpredictable spring weather. That’s when I decided to whip up these Stuffed Peppers with Puerto Rican Beef, a recipe that’s as colorful as it is flavorful, perfect for those days when you need a culinary pick-me-up.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground beef, preferably grass-fed
• 1 cup long-grain white rice, uncooked
• 2 tbsp olive oil, extra virgin
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 cup tomato paste
• 2 cups beef stock, low-sodium
• 1/2 cup pimento-stuffed green olives, sliced
• 1/4 cup fresh cilantro, chopped
• Salt, to taste

Instructions

1. Preheat your oven to 375°F (190°C). Arrange the prepared bell peppers in a baking dish just large enough to hold them snugly.
2. In a large skillet over medium heat, warm the olive oil. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic, ground cumin, smoked paprika, and dried oregano to the skillet. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. Increase the heat to medium-high and add the ground beef. Cook, breaking it apart with a spoon, until browned, about 5 minutes.
5. Stir in the uncooked rice, tomato paste, and beef stock. Bring to a simmer, then reduce the heat to low. Cover and cook for 15 minutes, or until the rice is tender and the liquid is absorbed.
6. Remove the skillet from the heat. Fold in the sliced olives and chopped cilantro. Season with salt to taste.
7. Spoon the beef and rice mixture into the bell peppers, filling them to the top. Cover the baking dish with aluminum foil.
8. Bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10 minutes to lightly brown the tops.

These stuffed peppers emerge from the oven with the beef mixture perfectly seasoned and the peppers tender yet still holding their shape. The olives add a briny pop that contrasts beautifully with the sweet peppers. Try serving them with a drizzle of hot sauce for an extra kick that’ll make your taste buds sing.

Ground Beef and Cheese Arepas

Zesty flavors and comforting textures come together in this delightful dish that’s perfect for any meal of the day. I remember the first time I tried arepas; their crispy exterior and soft, cheesy interior instantly won me over, and I’ve been experimenting with fillings ever since.

Ingredients

• 1 cup pre-cooked white cornmeal (masarepa)
• 1 1/4 cups warm water
• 1/2 teaspoon kosher salt
• 1 tablespoon unsalted butter, melted
• 1/2 pound ground beef, 80% lean
• 1/4 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1/2 cup shredded Monterey Jack cheese
• 2 tablespoons clarified butter, for cooking

Instructions

1. In a large mixing bowl, combine the pre-cooked white cornmeal, warm water, kosher salt, and melted unsalted butter. Stir until a soft dough forms. Let rest for 5 minutes to hydrate.
2. Divide the dough into 4 equal portions. Roll each portion into a ball, then flatten to a 1/2-inch thick disc. Set aside.
3. Heat a skillet over medium heat. Add the ground beef, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes. Stir in the ground cumin and smoked paprika. Remove from heat and set aside.
4. In the same skillet, melt 1 tablespoon of clarified butter over medium heat. Cook the arepas for 5 minutes on each side, or until golden brown and crispy.
5. Slice each arepa halfway open, creating a pocket. Fill with the cooked ground beef and shredded Monterey Jack cheese.
6. Return the filled arepas to the skillet over low heat. Cover and cook for 2 minutes, or until the cheese is melted.

Out of the skillet, these arepas boast a crispy golden shell with a molten, cheesy center that’s utterly irresistible. Serve them with a side of avocado slices or a drizzle of hot sauce for an extra kick.

Puerto Rican Beef and Potato Croquettes

Unbelievably delicious and comforting, these Puerto Rican Beef and Potato Croquettes are a staple in my kitchen, especially when I’m craving something hearty with a crispy exterior and a soft, flavorful interior. I remember the first time I tried them at a friend’s house in San Juan; the blend of spices and textures was unforgettable, and I’ve been perfecting my version ever since.

Ingredients

• 1 lb ground beef, 80/20 blend
• 2 cups mashed potatoes, cooled
• 1/2 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1/4 cup fresh cilantro, finely chopped
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup panko breadcrumbs
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup all-purpose flour
• Vegetable oil, for frying

Instructions

1. In a large skillet over medium heat, brown the ground beef, breaking it into small pieces, until no pink remains, about 5 minutes.
2. Add the chopped onion and minced garlic to the skillet, cooking until the onion is translucent, about 3 minutes.
3. Stir in the cilantro, cumin, smoked paprika, salt, and black pepper, cooking for an additional 2 minutes to blend the flavors. Remove from heat and let cool slightly.
4. In a large bowl, combine the cooled beef mixture with the mashed potatoes, mixing until well incorporated.
5. Shape the mixture into 12 equal-sized cylinders, about 3 inches long and 1 inch in diameter.
6. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
7. Dredge each croquette first in the flour, then dip into the eggs, and finally coat with breadcrumbs, ensuring each is fully covered.
8. In a deep skillet, heat vegetable oil to 350°F over medium-high heat. Fry the croquettes in batches, turning occasionally, until golden brown on all sides, about 3-4 minutes per batch.
9. Transfer the fried croquettes to a paper towel-lined plate to drain any excess oil.

Perfectly crispy on the outside with a tender, savory filling, these croquettes are a hit at any gathering. Serve them with a side of spicy mayo or a tangy cilantro-lime sauce for an extra kick. The contrast of textures and the depth of flavor make them irresistible, whether as an appetizer or a main dish.

Beef Stuffed Yuca Balls

Growing up in a household where yuca was a staple, I’ve always been fascinated by its versatility. Today, I’m thrilled to share a recipe that turns this humble root into a show-stopping appetizer: Beef Stuffed Yuca Balls. It’s a dish that marries the earthy sweetness of yuca with the rich, savory depth of beef, creating a bite that’s irresistibly comforting.

Ingredients

• 2 cups yuca, peeled and cubed
• 1 lb ground beef, 80/20 blend
• 1/4 cup clarified butter
• 1/2 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 cup fresh cilantro, finely chopped
• 1 pasture-raised egg, lightly beaten
• 1 cup panko breadcrumbs
• 1 quart vegetable oil, for frying
• Salt, to taste

Instructions

1. Place the yuca cubes in a large pot, cover with water, and bring to a boil over high heat. Reduce to a simmer and cook until fork-tender, about 20 minutes.
2. While the yuca cooks, heat the clarified butter in a skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
3. Add the ground beef to the skillet, breaking it apart with a spoon. Cook until no pink remains, about 8 minutes. Stir in the cumin, smoked paprika, and cilantro. Remove from heat and let cool slightly.
4. Drain the yuca and transfer to a large bowl. Mash until smooth, then stir in the beaten egg and salt to taste.
5. Take a golf ball-sized portion of the yuca mixture, flatten it in your hand, and place a teaspoon of the beef mixture in the center. Carefully wrap the yuca around the beef, forming a ball. Repeat with remaining mixture.
6. Roll each ball in panko breadcrumbs, ensuring an even coating.
7. Heat the vegetable oil in a deep fryer or large pot to 350°F. Fry the yuca balls in batches until golden brown, about 3-4 minutes per batch. Drain on paper towels.

Out of the fryer, these Beef Stuffed Yuca Balls are a delightful contrast of crispy exterior and soft, flavorful interior. Serve them with a spicy aioli or a tangy chimichurri for an extra kick that’ll have your guests coming back for more.

Puerto Rican Beef and Corn Pie

Just when I thought I had tried every comfort food out there, I stumbled upon this Puerto Rican Beef and Corn Pie that completely stole my heart. It’s the kind of dish that brings warmth to your kitchen and smiles to your table, perfect for those days when you crave something hearty yet unfamiliar.

Ingredients

• 1 lb ground beef, preferably grass-fed
• 1 cup sweet corn kernels, fresh or frozen
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 cup tomato paste
• 1 cup beef stock
• 1 cup all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water
• 1 pasture-raised egg, lightly beaten
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. In a large skillet over medium heat, brown the ground beef, breaking it apart with a spoon, until no pink remains, about 5 minutes.
3. Add the onion, garlic, and red bell pepper to the skillet, cooking until softened, about 3 minutes.
4. Stir in the cumin, smoked paprika, oregano, tomato paste, and beef stock. Simmer until the mixture thickens slightly, about 5 minutes. Fold in the corn and season with salt and pepper. Remove from heat.
5. For the crust, combine flour and salt in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough comes together.
6. Roll out the dough on a floured surface to fit your pie dish. Transfer the dough to the dish, trimming any excess. Fill with the beef mixture.
7. Brush the edges of the crust with the beaten egg for a golden finish. Bake for 25-30 minutes, or until the crust is golden and the filling is bubbly.
8. Let the pie rest for 5 minutes before serving to allow the filling to set.

This pie boasts a flaky, buttery crust that contrasts beautifully with the savory, spiced beef and sweet corn filling. Try serving it with a side of avocado salad for a refreshing contrast.

Ground Beef and Sweet Plantain Lasagna

Having grown up in a household where lasagna was the ultimate comfort food, I’ve always been on the lookout for ways to twist the classic. That’s how I stumbled upon combining ground beef and sweet plantains—a duo that brings a delightful sweetness to balance the savory layers.

Ingredients

• 1 lb ground beef (80/20 blend for optimal juiciness)
• 2 large ripe sweet plantains, peeled and sliced into 1/4-inch rounds
• 12 lasagna noodles (oven-ready variety to save time)
• 3 cups whole milk ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp extra virgin olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
2. In a large skillet over medium heat, warm 1 tbsp olive oil and sauté the onion until translucent, about 5 minutes. Add the garlic, cumin, smoked paprika, and red pepper flakes, cooking for another minute until fragrant.
3. Increase the heat to medium-high and add the ground beef, breaking it apart with a spoon. Cook until browned, about 7 minutes. Season with salt and pepper, then remove from heat.
4. In a separate skillet, heat the remaining olive oil over medium heat and fry the plantain slices until golden on each side, about 3 minutes per side. Drain on paper towels.
5. Spread a thin layer of ricotta cheese on the bottom of the prepared baking dish. Top with 4 lasagna noodles, overlapping slightly.
6. Layer half of the ground beef mixture over the noodles, followed by half of the plantain slices. Dollop with half of the remaining ricotta, then sprinkle with a third of the mozzarella and Parmesan.
7. Repeat the layers once more, finishing with a final layer of noodles, ricotta, and the remaining cheeses.
8. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
9. Let the lasagna rest for 10 minutes before slicing. This allows the layers to set for cleaner cuts.

For a stunning presentation, garnish each slice with a few extra plantain chips and a drizzle of cilantro crema. The contrast between the creamy layers and the sweet, caramelized plantains is nothing short of magical.

Puerto Rican Beef and Vegetable Stir Fry

Diving into the vibrant flavors of Puerto Rican cuisine has always been a passion of mine, especially when it involves a dish that’s as colorful and hearty as this Beef and Vegetable Stir Fry. It’s a recipe that brings back memories of my first trip to San Juan, where the aroma of spices filled the air, and every bite was a celebration of flavor.

Ingredients

• 1.5 lbs flank steak, thinly sliced against the grain
• 2 tbsp clarified butter
• 1 large red bell pepper, julienned
• 1 large yellow bell pepper, julienned
• 1 cup snow peas, trimmed
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 cups cooked white rice, for serving

Instructions

1. Heat a large wok or skillet over high heat until a drop of water sizzles upon contact, about 2 minutes.
2. Add the clarified butter to the wok, swirling to coat the bottom evenly.
3. Add the thinly sliced flank steak in a single layer, searing for 2 minutes without stirring to achieve a golden crust.
4. Flip the steak slices and sear the other side for an additional 2 minutes, then transfer to a plate.
5. In the same wok, add the julienned red and yellow bell peppers, snow peas, minced garlic, and grated ginger, stir-frying for 3 minutes until vegetables are crisp-tender.
6. Return the seared steak to the wok, adding the soy sauce, brown sugar, ground cumin, and smoked paprika, tossing everything together for 1 minute until well combined and heated through.
7. Serve the stir fry immediately over cooked white rice.

You’ll love the contrast of textures in this dish—the tender, juicy steak against the crisp vegetables, all brought together by the rich, slightly sweet sauce. For an extra touch, garnish with thinly sliced green onions or a sprinkle of sesame seeds before serving.

Spicy Ground Beef and Avocado Salad

Kicking off the summer with a bang, I stumbled upon this Spicy Ground Beef and Avocado Salad during one of those lazy Sunday afternoons when the fridge was nearly empty, but creativity was high. It’s become my go-to for a quick, satisfying meal that doesn’t skimp on flavor or nutrition.

Ingredients

• 1 lb ground beef, 80/20 blend
• 1 tbsp avocado oil
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely diced
• 2 tbsp fresh cilantro, chopped
• 1 lime, juiced

Instructions

1. Heat avocado oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add ground beef to the skillet, breaking it apart with a wooden spoon. Cook until no pink remains, about 5 minutes.
3. Season the beef with smoked paprika, cayenne pepper, sea salt, and black pepper. Stir to combine and cook for an additional 1 minute to meld the flavors.
4. Remove the skillet from heat and let the beef cool slightly, about 3 minutes.
5. In a large mixing bowl, gently combine the diced avocados, cherry tomatoes, red onion, and cilantro.
6. Add the slightly cooled ground beef to the bowl, drizzle with fresh lime juice, and toss lightly to combine, ensuring the avocado pieces remain intact.

Unbelievably simple yet packed with layers of flavor, this salad offers a delightful contrast between the creamy avocados and the spicy, savory beef. Serve it over a bed of crisp romaine for an extra crunch or scoop it up with some warm tortilla chips for a fun twist.

Conclusion

Your culinary adventure awaits with these 18 Spicy Puerto Rican Ground Beef recipes, each bursting with flavor and perfect for spicing up your meal routine. We invite you to dive into these delicious dishes, find your favorites, and share your experiences in the comments below. Don’t forget to spread the love by pinning this article on Pinterest for fellow food enthusiasts to discover. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.