20 Spicy Mexican Stew Meat Delicious Recipes

Spice up your dinner routine with our sizzling collection of 20 Spicy Mexican Stew Meat Delicious Recipes! Whether you’re craving a quick weeknight meal or a hearty dish to warm up those chilly evenings, these recipes promise bold flavors and simple steps. Perfect for home cooks looking to add a little fiesta to their table. Let’s dive into these mouthwatering dishes that’ll have everyone asking for seconds!

Slow Cooker Mexican Beef Stew

Warm up your kitchen with this hearty Slow Cooker Mexican Beef Stew, a dish that brings together tender beef and vibrant spices with minimal effort.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 cups beef broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup frozen corn
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Transfer to slow cooker.
2. In the same skillet, add onion, garlic, and red bell pepper. Cook until softened, about 3 minutes. Transfer to slow cooker.
3. Add diced tomatoes, beef broth, chili powder, cumin, smoked paprika, salt, and black pepper to the slow cooker. Stir to combine.
4. Cover and cook on low for 8 hours or high for 4 hours, until beef is tender.
5. Stir in frozen corn and cook for an additional 10 minutes.
6. Garnish with fresh cilantro before serving.

The slow cooking process melds the spices and beef into a deeply flavorful stew, with the corn adding a sweet crunch that contrasts beautifully with the tender meat.

Tip: For an extra kick, serve with sliced jalapeños or a dollop of sour cream on top.

Spicy Mexican Stew with Corn and Beans

Warm up your kitchen with this hearty Spicy Mexican Stew, packed with corn and beans for a comforting meal that’s bursting with flavor.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and bell pepper, cooking until softened, about 5 minutes.
2. Stir in the ground cumin, chili powder, and smoked paprika, cooking for another minute until fragrant.
3. Add the black beans, corn, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
4. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

This stew’s smoky undertones from the paprika and cumin create a depth of flavor that’s perfectly balanced by the sweetness of the corn.

Tip: For an extra kick, add a diced jalapeño with the bell pepper in step 1.

Authentic Mexican Carne Guisada

Dive into the heart of Mexican cuisine with this comforting Carne Guisada, a stew that’s bursting with flavor and perfect for a cozy dinner.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 2 cups beef broth
• 1 tbsp ground cumin
• 1 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes.
2. Add diced onion, minced garlic, and diced green bell pepper to the pot. Cook until vegetables are softened, about 5 minutes.
3. Stir in diced tomatoes, beef broth, 1 tbsp ground cumin, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer for 1.5 hours, or until beef is tender.
4. In a small bowl, mix 2 tbsp all-purpose flour with 1/4 cup water to create a slurry. Stir into the stew to thicken, and cook for an additional 10 minutes.
5. Garnish with fresh cilantro before serving.

This Carne Guisada stands out with its rich, savory broth and tender beef, a testament to the magic of slow cooking.

Tip: For an extra layer of flavor, toast the cumin and chili powder in a dry pan for 30 seconds before adding them to the stew.

Mexican Beef and Potato Stew

Warm up your kitchen with this hearty Mexican Beef and Potato Stew, a comforting dish that brings a little spice and a lot of love to your table.

Ingredients

• 1 lb beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 lb potatoes, peeled and cubed
• 1 can (14.5 oz) diced tomatoes
• 4 cups beef broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Remove beef and set aside.
2. In the same pot, add diced onion and minced garlic. Cook until onion is translucent, about 3 minutes.
3. Return the beef to the pot. Add potatoes, diced tomatoes, beef broth, ground cumin, chili powder, salt, and black pepper. Stir to combine.
4. Bring the stew to a boil, then reduce heat to low. Cover and simmer for 45 minutes, or until beef and potatoes are tender.
5. Stir in chopped cilantro just before serving.

The slow simmering melds the spices beautifully with the beef and potatoes, creating a stew that’s robust in flavor yet wonderfully tender.

Tip: For an extra kick, add a diced jalapeño with the onions and garlic.

Hearty Mexican Stew with Chorizo

Warm up your kitchen with this Hearty Mexican Stew with Chorizo, a dish that’s bursting with bold flavors and comforting textures.

Ingredients

• 1 tbsp olive oil
• 1/2 lb Mexican chorizo, casing removed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 cups chicken broth
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat olive oil in a large pot over medium heat. Add chorizo and cook, breaking it apart with a spoon, until browned, about 5 minutes.
2. Add onion, garlic, and bell pepper to the pot. Cook until vegetables are softened, about 5 minutes.
3. Stir in chicken broth, diced tomatoes, black beans, cumin, and smoked paprika. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Season with salt and pepper to taste. Stir in fresh cilantro just before serving.

The smoky depth of the chorizo paired with the freshness of cilantro makes this stew a standout dish that’s perfect for any night of the week.

Tip: For an extra kick, add a diced jalapeño with the bell pepper.

Mexican Red Chile Beef Stew

Warm up your kitchen with this hearty Mexican Red Chile Beef Stew, a dish that’s as vibrant in flavor as it is in color.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 tbsp red chile powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 4 cups beef broth
• 1 (14.5 oz) can diced tomatoes
• 2 medium carrots, sliced
• 2 medium potatoes, cubed
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Remove and set aside.
2. In the same pot, add onion and garlic, sautéing until soft, about 3 minutes.
3. Stir in red chile powder, cumin, and oregano, cooking for 1 minute until fragrant.
4. Return the beef to the pot. Add beef broth and diced tomatoes, bringing to a boil. Reduce heat to low, cover, and simmer for 1.5 hours.
5. Add carrots and potatoes, continuing to simmer uncovered for another 30 minutes, or until vegetables are tender.
6. Season with salt and pepper to taste before serving.

The slow simmering melds the spices into the beef, creating layers of flavor that are both bold and comforting.

Tip: For an extra kick, serve with a sprinkle of fresh cilantro and a squeeze of lime.

Easy Mexican Stew Meat Tacos

These Easy Mexican Stew Meat Tacos are a hearty, flavor-packed meal that comes together with minimal fuss, perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 1.5 lbs stew meat
• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup beef broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 8 small corn tortillas
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add stew meat and cook until browned on all sides, about 5 minutes.
2. Add diced onion and minced garlic to the skillet. Cook until the onion is translucent, about 3 minutes.
3. Stir in 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute until fragrant.
4. Pour in beef broth and diced tomatoes. Bring to a simmer, then reduce heat to low. Cover and cook for 1.5 hours, or until the meat is tender.
5. Warm corn tortillas according to package instructions. Fill each tortilla with stew meat mixture, garnish with fresh cilantro, and serve with lime wedges.

The slow simmering in spices and tomatoes transforms the stew meat into succulent bites that are perfect for stuffing into warm tortillas. The fresh cilantro and lime add a bright finish that balances the rich flavors.

Tip: For an extra layer of flavor, toast the corn tortillas lightly on a dry skillet before serving.

Mexican Stew with Chipotle Peppers

Warm up your kitchen with this smoky, hearty Mexican Stew that brings the bold flavors of chipotle peppers to your table in no time.

Ingredients

• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 lb chicken thighs, cut into chunks
• 2 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 2 chipotle peppers in adobo sauce, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup corn kernels
• 1 can (15 oz) black beans, drained and rinsed
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion and cook until soft, about 5 minutes. Stir in 3 cloves minced garlic and cook for 1 more minute.
2. Add chicken thighs to the pot and brown on all sides, about 5 minutes.
3. Pour in 2 cups chicken broth and 1 can diced tomatoes. Stir in 2 minced chipotle peppers, 1 tsp ground cumin, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Add 1 cup corn kernels and 1 can black beans. Simmer for another 10 minutes until everything is heated through.
5. Stir in 1/4 cup chopped cilantro just before serving.

The magic of this stew lies in the smoky depth of the chipotle peppers, perfectly balanced with the freshness of cilantro for a dish that’s as vibrant as it is comforting.

Tip: For an extra kick, add a splash of the adobo sauce from the chipotle peppers can to the stew.

Traditional Mexican Birria Stew

Dive into the rich, comforting flavors of Traditional Mexican Birria Stew, a dish that’s as vibrant in taste as it is in color.

Ingredients

• 2 lbs goat meat, cut into chunks
• 4 cups beef broth
• 3 dried guajillo chilies, stems and seeds removed
• 2 dried ancho chilies, stems and seeds removed
• 1 white onion, chopped
• 4 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp ground cloves
• 1/2 tsp ground cinnamon
• 2 bay leaves
• Salt to taste
• 2 tbsp vegetable oil
• Fresh cilantro and lime wedges for serving

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the goat meat and brown on all sides, about 5 minutes.
2. In a blender, combine the guajillo chilies, ancho chilies, onion, garlic, cumin, oregano, cloves, and cinnamon with 1 cup of beef broth. Blend until smooth.
3. Pour the chili mixture over the browned meat. Add the remaining beef broth and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 3 hours, or until the meat is tender.
4. Season with salt to taste. Remove the bay leaves before serving.
5. Garnish with fresh cilantro and serve with lime wedges on the side.

The magic of this stew lies in the slow simmering process, which melds the spices and chilies into a deeply flavorful broth that’s both spicy and slightly sweet.

Tip: For an extra layer of flavor, toast the dried chilies in a dry skillet for a few seconds before blending.

Mexican Green Chile Stew

Warm up your kitchen with this hearty Mexican Green Chile Stew, a comforting blend of tender pork and roasted green chiles that’s perfect for a cozy night in.

Ingredients

• 1 tablespoon olive oil
• 1 pound pork shoulder, cut into 1-inch cubes
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cups roasted green chiles, chopped
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 medium potatoes, peeled and diced

Instructions

1. Heat the olive oil in a large pot over medium-high heat. Add the pork shoulder cubes and cook until browned on all sides, about 5 minutes.
2. Add the diced onion and minced garlic to the pot. Cook until the onion is translucent, about 3 minutes.
3. Pour in the chicken broth, then add the chopped green chiles, ground cumin, dried oregano, salt, and black pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45 minutes.
5. Add the diced potatoes to the pot. Cover and continue to simmer for another 20 minutes, or until the potatoes are tender.
6. Serve hot, garnished with fresh cilantro if desired. The slow simmering melds the flavors beautifully, creating a stew with a rich, smoky depth that’s irresistibly comforting.

Tip: For an extra kick, top your bowl with a dollop of sour cream and a sprinkle of shredded cheese.

Mexican Stew Meat Enchiladas

These Mexican Stew Meat Enchiladas are a hearty, flavor-packed meal that brings the warmth of traditional Mexican cooking right to your kitchen.

Ingredients

• 2 lbs stew meat
• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup beef broth
• 1 can (15 oz) tomato sauce
• 12 corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add stew meat and cook until browned on all sides, about 5 minutes.
2. Add diced onion and minced garlic to the skillet. Cook until the onion is translucent, about 3 minutes.
3. Stir in ground cumin, chili powder, salt, and black pepper. Cook for 1 minute until fragrant.
4. Pour in beef broth and tomato sauce. Bring to a simmer, then reduce heat to low. Cover and cook for 1.5 hours, or until the meat is tender.
5. Preheat oven to 350°F. Warm corn tortillas in a dry skillet for about 30 seconds on each side to make them pliable.
6. Fill each tortilla with a portion of the stew meat mixture and a sprinkle of Monterey Jack cheese. Roll up and place seam-side down in a baking dish.
7. Top the enchiladas with the remaining sauce and cheese. Bake for 20 minutes, or until the cheese is bubbly and golden.
8. Garnish with chopped fresh cilantro before serving.

The slow-cooked stew meat becomes incredibly tender, melding perfectly with the smoky spices and melted cheese for a truly comforting dish.

Tip: For an extra kick, add a diced jalapeño to the meat mixture while it simmers.

One-Pot Mexican Stew with Rice

Warm up your evening with this hearty One-Pot Mexican Stew with Rice, a flavorful blend of spices, tender chicken, and fluffy rice that comes together effortlessly in just one pot.

Ingredients

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 cups chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat olive oil in a large pot over medium heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion, bell pepper, and garlic to the pot. Cook until vegetables are softened, about 3 minutes.
3. Stir in rice, black beans, diced tomatoes, chicken broth, cumin, chili powder, salt, and black pepper. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and liquid is absorbed.
5. Remove from heat and stir in cilantro. Let stand covered for 5 minutes before serving.

The magic of this stew lies in the way the rice absorbs all the vibrant flavors, creating a dish that’s both comforting and exciting with every bite.

Tip: For an extra kick, top with sliced jalapeños or a dollop of sour cream before serving.

Mexican Stew Meat Quesadillas

Warm up your kitchen with these hearty Mexican Stew Meat Quesadillas, packed with tender meat and melted cheese for a comforting meal any day of the week.

Ingredients

• 1 lb stew meat, cut into small pieces
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 cup shredded Monterey Jack cheese
• 4 large flour tortillas
• 1/2 cup salsa, for serving
• 1/4 cup sour cream, for serving

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add stew meat, salt, cumin, chili powder, garlic powder, and onion powder. Cook, stirring occasionally, until the meat is browned and cooked through, about 10 minutes.
2. Place a tortilla on a clean surface. Sprinkle 1/4 cup of Monterey Jack cheese on half of the tortilla, then top with a quarter of the cooked stew meat. Fold the tortilla over to cover the filling.
3. Repeat the process with the remaining tortillas, cheese, and stew meat.
4. Heat a clean skillet over medium heat. Cook each quesadilla for 2-3 minutes on each side, until the tortilla is golden brown and the cheese is melted.
5. Serve hot with salsa and sour cream on the side.

The secret to these quesadillas is the perfectly spiced stew meat, which adds a depth of flavor that pairs wonderfully with the gooey cheese.

Tip: For an extra kick, add a diced jalapeño to the meat while it’s cooking.

Spicy Mexican Stew with Sweet Potatoes

Warm up your kitchen with this Spicy Mexican Stew, a hearty blend of sweet potatoes and bold spices that’s sure to become a weeknight favorite.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 4 cups vegetable broth
• 2 large sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Stir in 3 cloves minced garlic, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon chili powder, and 1/4 teaspoon cayenne pepper. Cook for 1 minute until fragrant.
3. Pour in 4 cups vegetable broth, then add the sweet potatoes. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Add the black beans and diced tomatoes. Season with salt and pepper to taste. Simmer for another 10 minutes until the sweet potatoes are tender.
5. Garnish with fresh cilantro before serving.

The magic of this stew lies in the smoky depth from the paprika and the subtle heat that builds with each spoonful, perfectly balanced by the sweetness of the potatoes.

Tip: For an extra kick, top with sliced jalapeños or a dollop of sour cream to cool it down.

Mexican Stew Meat Stuffed Peppers

These Mexican Stew Meat Stuffed Peppers are a hearty, flavor-packed meal that brings a little spice to your dinner table without any fuss.

Ingredients

• 4 large bell peppers, any color
• 1 lb Mexican stew meat
• 1 cup cooked rice
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn kernels
• 1/2 cup diced tomatoes
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheese (Mexican blend)
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
2. In a large skillet, heat 2 tbsp olive oil over medium heat. Add the Mexican stew meat, cooking until browned, about 5 minutes.
3. Stir in 1 tsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for another minute until fragrant.
4. Add the cooked rice, black beans, corn, and diced tomatoes to the skillet. Stir to combine and cook for 2-3 minutes until everything is heated through.
5. Spoon the mixture into the prepared bell peppers. Top each with shredded cheese.
6. Bake at 375°F for 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden.

The combination of tender stew meat, spicy seasonings, and melted cheese stuffed into sweet bell peppers creates a dish that’s as visually appealing as it is delicious.

Tip: For an extra kick, serve with a dollop of sour cream or a sprinkle of fresh cilantro.

Mexican Stew with Black Beans and Quinoa

Warm up your kitchen with this hearty Mexican Stew, packed with protein-rich black beans and quinoa for a satisfying meal that’s as nutritious as it is delicious.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced (for garnish)

Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add the onion, garlic, and red bell pepper, sautéing for 5 minutes until softened.
2. Stir in 1 cup quinoa, 2 cups vegetable broth, 1 can black beans, 1 can diced tomatoes, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil.
3. Reduce heat to low, cover, and simmer for 20 minutes, or until the quinoa is cooked and the liquid is absorbed.
4. Remove from heat and stir in 1/4 cup fresh cilantro. Serve hot, garnished with diced avocado.

This stew stands out with its perfect blend of textures—creamy avocado, fluffy quinoa, and tender beans—all wrapped up in a smoky, spiced broth.

Tip: For an extra kick, add a diced jalapeño with the bell pepper in step 1.

Mexican Stew Meat and Cornbread Casserole

Warm up your kitchen with this hearty Mexican Stew Meat and Cornbread Casserole, a comforting dish that layers spicy stew meat with sweet, fluffy cornbread for a perfect weeknight dinner.

Ingredients

• 1 lb stew meat
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup corn kernels
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/4 cup vegetable oil
• 1 egg

Instructions

1. Preheat oven to 375°F. Heat olive oil in a large skillet over medium heat. Add stew meat and cook until browned, about 5 minutes.
2. Add onion and garlic to the skillet, cooking until softened, about 3 minutes. Stir in diced tomatoes, corn, chili powder, cumin, 1/2 tsp salt, and black pepper. Simmer for 10 minutes.
3. In a bowl, whisk together cornmeal, flour, sugar, baking powder, and 1/2 tsp salt. Add milk, vegetable oil, and egg, stirring just until combined.
4. Pour the stew meat mixture into a greased 9×13 inch baking dish. Spoon the cornbread batter over the top, spreading evenly.
5. Bake for 25 minutes, or until the cornbread is golden and a toothpick inserted into the center comes out clean.

The magic of this casserole lies in the contrast between the spicy, savory stew and the sweet, tender cornbread topping—a match made in comfort food heaven.

Tip: For an extra kick, add a diced jalapeño to the stew meat mixture before baking.

Mexican Stew Meat Soup with Avocado

Warm up your kitchen with this hearty Mexican Stew Meat Soup, topped with creamy avocado for a fresh finish.

Ingredients

• 1 lb stew meat, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 4 cups beef broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 avocado, diced
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add stew meat and brown on all sides, about 5 minutes.
2. Add onion and garlic to the pot, cooking until softened, about 3 minutes.
3. Stir in ground cumin, chili powder, and salt, coating the meat and onions evenly.
4. Pour in beef broth and diced tomatoes, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 1.5 hours until the meat is tender.
5. Serve the soup hot, topped with diced avocado and fresh cilantro.

The creamy avocado adds a cool contrast to the spicy, rich broth, making every spoonful a delight.

Tip: For an extra kick, add a diced jalapeño with the onion and garlic.

Mexican Stew Meat and Cheese Empanadas

These Mexican Stew Meat and Cheese Empanadas are a hearty, flavorful twist on the classic, packed with tender meat and melted cheese in every bite.

Ingredients

• 1 lb stew meat, cubed
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded Monterey Jack cheese
• 1 package (14 oz) pre-made empanada dough
• 1 egg, beaten (for egg wash)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add stew meat and cook until browned on all sides, about 5 minutes.
2. Add diced onion and minced garlic to the skillet. Cook until onion is translucent, about 3 minutes.
3. Stir in ground cumin, chili powder, salt, and black pepper. Cook for another 2 minutes until fragrant.
4. Remove from heat and let the meat mixture cool slightly. Then, mix in shredded Monterey Jack cheese.
5. Preheat oven to 375°F. Roll out empanada dough and cut into circles. Spoon meat and cheese mixture onto each circle, fold over, and seal edges with a fork.
6. Brush each empanada with beaten egg and bake for 20-25 minutes until golden brown.

The combination of spicy stew meat and gooey cheese inside a crispy crust makes these empanadas irresistibly delicious.

Tip: For an extra kick, add a diced jalapeño to the meat mixture before cooking.

Mexican Stew Meat with Cilantro Lime Rice

Warm up your kitchen with this vibrant Mexican Stew Meat paired with zesty Cilantro Lime Rice, a dish that’s as colorful as it is flavorful.

Ingredients

• 1.5 lbs stew meat
• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef broth
• 1 cup long-grain white rice
• 2 cups water
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp butter

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add stew meat and brown on all sides, about 5 minutes.
2. Add onion and garlic to the pot, cooking until softened, about 3 minutes. Stir in cumin, chili powder, salt, and black pepper.
3. Pour in diced tomatoes and beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours until meat is tender.
4. Meanwhile, in a saucepan, combine rice, water, and butter. Bring to a boil, then cover and reduce heat to low. Cook for 20 minutes until rice is tender.
5. Remove rice from heat and let sit, covered, for 5 minutes. Fluff with a fork, then stir in cilantro and lime juice.
6. Serve the stew meat over the cilantro lime rice.

The slow simmering of the stew meat in a rich, spiced tomato broth creates a melt-in-your-mouth texture that’s perfectly balanced by the bright, fresh flavors of the cilantro lime rice.

Tip: For an extra kick, add a diced jalapeño to the stew with the onions and garlic.

Conclusion

We hope this roundup of 20 Spicy Mexican Stew Meat Recipes has inspired your next kitchen adventure! Each dish offers a unique blend of flavors that promise to delight. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking, and may your meals be as vibrant as your spirit!