Mexican Ground Beef Filling – El Guiso

By: Loida Tamayo — Founder of Tex-Mex at Home

Sharing the flavors of my Mexican family with people who have yet to experience nuestra comida y cultura.

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Mexican Ground Beef Filling (El Guiso Recipe for Gorditas, Sopes & Empanadas)

If you’ve ever wondered what gives gorditas, sopes, empanadas, and chiles rellenos their hearty, savory flavor… the answer is simple: el guiso. This recipe is extra special because it comes straight from my tía Adriana — one of the best home cooks I know. She taught me how far simple ingredients can go when you cook with love and patience, and this guiso is the perfect example.

This version is healthy, delicious, simple, economical, and incredibly versatile. Once you make it, you’ll want to use it in everything. There are many ways to make a guiso, but this one is my favorite because it’s mild, balanced, and doesn’t overpower the flavor of the gorditas, sopes, or chiles rellenos it fills. It’s been tested (and approved!) by friends and family many times.

Why This Guiso Stands Out

By keeping the vegetables simple and avoiding onions, this guiso cooks drier and stays perfectly balanced. This balance of flavor and texture is what makes this guiso so special.

Using only carrots and zucchini keeps the flavor mild and prevents excess moisture, which can make gorditas, sopes, and empanadas soggy. A drier guiso gives you the perfect stuffing texture every time.

Guiso is also one of the BEST make-ahead fillings. It freezes beautifully and reheats without losing texture. Make a big batch and freeze it for future gordita or sope nights. You’ll find additional notes at the end of the blog on how to store, freeze, and meal-prep this guiso.

This is one of the most economical Mexican recipes — high yield, low cost, and it stretches beautifully for family meals.

Servings

This recipe makes enough filling for about 24 gorditas, which serves roughly 8 people.

Ingredients

•       1.5 pounds ground beef

•       3 large carrots, diced

•       1 large zucchini, diced

•       1 teaspoon salt

Prep Notes

• Dice the vegetables small and evenly to help them cook at the same rate and keep the guiso easy to spoon into gorditas, sopes, and empanadas.

• Keep the guiso on the drier side so there’s no extra water or broth. A drier filling holds its shape and won’t make masa-based dishes soggy.

• Add spice if you like. For a spicier guiso, include a diced chile serrano or jalapeño. You can also swap in other vegetables you have—just avoid ones with high water content like tomatoes or onions.

• This is a great meal-prep recipe because it freezes beautifully and reheats without losing texture, making it perfect for busy weeknights.

  
  

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How to Make El Guiso (Step-by-Step)

1. Cook the Meat 

To begin, heat a large skillet over medium heat and add the ground beef. Break it apart with a spatula as it cooks, and cook for 8 to 10 minutes, or until it’s mostly browned.

Note: Drain excess fat if needed. Some ground beef is lean, but some releases more fat as it cooks. Too much leftover fat can make the filling greasy and cause gorditas and sopes to turn soggy.

Break up the meat as you cook it.

2. Add the Vegetables, Cover, and Let It Cook

Once the meat is ready, stir in the diced carrots and zucchini, making sure everything is well combined. Lower the heat to medium-low, cover the pan, and let the mixture cook for 13 to 15 minutes. The vegetables will soften in the natural juices from the meat — no extra liquid needed.

Note: We want this guiso on the drier side, not soupy. Adding water or broth would create too much moisture, and that extra liquid can make masa-based dishes like gorditas, sopes, and empanadas fall apart or turn soggy. A drier guiso holds its shape, spoons easily, and stays tucked neatly inside whatever dish you’re filling.

3. Check the Carrots and Add the Salt

The zucchini softens quickly, but the carrots take the longest to cook. To check for doneness, poke a piece of carrot with a skewer or toothpick — if it slides in easily and the carrot feels soft enough to eat, it’s ready. If it still feels firm, cover the pan again and cook for a few more minutes, then check again. Once the vegetables are fully cooked, add 1 teaspoon of salt and mix well to evenly distribute the seasoning.

NOTE: Keep It Dry

A good guiso should be moist but never wet. Avoid adding water, broth, tomato sauce, or vegetables that release too much liquid, as any extra moisture can make your filling soggy and cause masa-based dishes to fall apart.

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How to Use This Guiso 

This guiso is incredibly versatile, which is one of the reasons it’s such a staple in Mexican kitchens. Once the guiso is done, you can use it to fill gorditas, sopes, empanadas, and chiles rellenos, or spoon it into burritos and quesadillas for quick meals. It also works beautifully in stuffed vegetables like bell peppers or zucchini boats. And because it freezes so well, it’s an excellent option for meal prep—make a big batch now and enjoy it throughout the week.

Chilles Rellenos Recipe Coming Soon!

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How to Store this Guiso

In the Refrigerator

Guiso stores well, making it perfect for meal prep. In the refrigerator, it will keep for 3 to 4 days when packed properly.

How to Pack It

1.     Let the guiso cool completely.

Placing hot food in the refrigerator creates excess moisture and can affect both flavor and texture.

2.     Portion into airtight containers.

Shallow glass or BPA-free plastic containers help the guiso chill evenly.

3.     Press the guiso down gently.

Removing air pockets helps maintain freshness and prevents condensation.

4.     Seal tightly and refrigerate.

Reheating Instructions

•       Microwave: Heat 30–60 seconds, stir, then warm for another 30 seconds.

•       Stovetop: Warm in a small skillet over medium-low heat for 3–4 minutes.

Tip:

If the guiso looks a little dry after reheating, add one teaspoon of water at a time — never more. You want the filling moist, not soupy.

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❄️ Freezing Guiso

Guiso freezes beautifully and keeps its texture. For best flavor and quality, use within 2 to 3 months.

How to Pack It for Freezing

Option A — Freezer Bags (Best for saving space)

1. Let the guiso cool completely.

2. Spoon portions into quart-size freezer bags.

3. Flatten each bag and press out as much air as possible.

4. Seal and lay flat in the freezer.

Freezing the bags in a thin sheet makes thawing much faster and more even.

Option B — Airtight Containers (Best for stacking)

Use small containers (1–2 cups).

1. Fill the container, leaving ½ inch of space at the top for expansion.

2. Seal tightly.

3. Label with the date so you know when it was frozen.

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🔥 Reheating Frozen Guiso

Fast Method (Recommended)

1. Run the freezer bag under warm water just until the guiso loosens.

2. Transfer the frozen block to a skillet.

3. Cover and heat over low, stirring occasionally, for 7–10 minutes.

   
   

Slow Method (If you prefer to thaw)

1. Thaw in the refrigerator overnight.

2. Reheat in a skillet for 3–5 minutes over medium-low heat.

Important:

Do not refreeze guiso once it has thawed.

 

Why You Shouldn’t Refreeze Guiso Once It Has Thawed

When guiso thaws, bacteria can start to grow again. If you freeze it a second time and thaw it later, the bacteria can multiply, making the food unsafe. Refreezing also ruins the texture, making the filling watery and mushy.

Only thaw what you plan to use.

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Additional Tips

Freeze in ½-cup portions. This makes the guiso easy to grab and defrost. Each ½-cup portion fills:

1. 1 gordita

2. 1 sope

3. 1 burrito

4. 2 empanadas

Portion wisely.

Freezing portions in the amounts you actually use makes defrosting faster and reduces waste.

Avoid watery texture.

Press out as much air as possible before freezing. Extra air leads to condensation and moisture loss.

Flat-freeze for better storage.

Lay freezer bags flat on a baking sheet for the first hour, then stand them upright like books. This saves freezer space and helps the guiso thaw evenly.

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Frequently Asked Questions (FAQs)

❓ What is guiso in Mexican cooking?

Guiso is a classic Mexican ground-beef and vegetable filling used in dishes like gorditas, sopes, empanadas, and chiles rellenos.

❓ What is guiso made of?

A guiso is typically made with ground beef cooked with vegetables such as carrots and zucchini. Seasonings vary by region and family tradition.

❓ How do you keep guiso from being watery?

Let it cook in its own natural juices. Avoid adding water, broth, tomato sauce, or vegetables that release excess liquid. A drier guiso holds its shape and won’t make masa-based dishes soggy.

❓ How long does guiso take to cook?

A guiso takes about 20 to 25 minutes total. The carrots decide when it’s ready — once they’re soft, the rest of the filling is done.

❓ What dishes can I use guiso in?

Gorditas, sopes, empanadas, chiles rellenos, burritos, quesadillas, stuffed vegetables, and more.

❓ Can I make guiso ahead of time?

Yes. It stores well in the refrigerator for up to 4 days.

❓ Can I freeze guiso?

Absolutely — it freezes beautifully for up to 3 months. (Storage guide above.)

❓ Is this guiso spicy?

No, this version is mild and family-friendly. If you prefer a little heat, you can add a diced chile serrano or jalapeño to give it a kick (que pique).

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What to Make Next

If you loved this guiso, here are a few Tex-Mex recipes you’ll enjoy:

• Mexican Rice — a classic side that pairs perfectly with any Tex-Mex meal.

• Mexican Ground Beef — another comfort dish with bold flavor.

• Gorditas and Sopes (coming soon!) — the perfect way to use this guiso.

You can also visit my YouTube channel for more recipes and step-by-step tutorials. 🌮🔥

(Link in blog or embedded video)

🎥 Watch Next on YouTube

·       How to Make Corn Tortillas

·       Chilaquiles Rojos in Sayulita

·       Mexican Ground Beef