If you’re after a meal that’s full of flavor, totally comforting, and comes together in a single pan, this Mexican Ground Beef and Potato Skillet is about to become your new go-to dinner! Big on taste and low on fuss, it brings together crispy golden potatoes, savory ground beef, colorful veggies, and zesty seasonings for a hearty meal everyone loves. Whether you’re feeding family or surprising friends, this skillet will have everyone coming back for seconds—and probably asking for the recipe before dessert is served.
Ingredients You’ll Need
This recipe shines thanks to its simple yet essential ingredients, each chosen to maximize flavor and make the vibrant Mexican Ground Beef and Potato Skillet truly irresistible. You likely have most of these on hand, and every element adds its own magic to the final dish.
- 1 lb ground beef: Choose an 80/20 blend for best flavor and just enough richness to keep the dish juicy.
- 2 tbsp olive oil (divided): One tablespoon gets those potatoes golden and crisp, the other adds flavor to the rest.
- 3 medium potatoes (peeled and diced small): These are the backbone of the skillet, soaking up the spices and beef juices.
- 1 small onion (diced): Classic for building flavor, onions add sweetness and depth when sautéed.
- 1 bell pepper (diced): Brightens up the dish with color and a gentle crunch—choose red, yellow, or green!
- 2 cloves garlic (minced): A must for punchy, aromatic foundation notes.
- 1 (10 oz) can diced tomatoes with green chilies: Brings tang and just the right kick—look for “Ro-tel” style if available!
- 1 tsp ground cumin: Earthy, smoky warmth that defines classic Mexican flavors.
- 1 tsp chili powder: Adds gentle heat and color without overpowering your tastebuds.
- 1/2 tsp smoked paprika: Doubles down on smokiness for extra depth.
- 1/2 tsp salt: Basic but essential—taste and adjust as you go.
- 1/4 tsp black pepper: Balances flavors and brings a subtle bite.
- 1 cup shredded cheddar or Mexican blend cheese (optional): Melty, gooey cheese crowns the dish—skip if you want it dairy-free.
- Chopped cilantro and lime wedges for garnish: Adds freshness and zing that brightens up every bite.
How to Make Mexican Ground Beef and Potato Skillet
Step 1: Brown the Potatoes
Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes and let them cook, stirring every couple of minutes, for 10 to 12 minutes. They should turn golden and crispy around the edges while becoming irresistibly tender inside. Once they’re perfect, scoop them out to a plate and set aside for later. Already, your kitchen will be smelling amazing!
Step 2: Cook the Beef
Drizzle the remaining tablespoon of olive oil into your still-hot skillet, then add your ground beef. Break it up with a spoon or spatula as it cooks—this helps it brown more evenly and get those tasty caramelized bits. Cook for 6 to 8 minutes, or until it’s fully browned and no longer pink. If there’s a lot of grease, pour off most of it, but leave just a little for flavor.
Step 3: Sauté the Veggies
Add the diced onion and bell pepper right into the skillet with your beef. Sauté for 4 to 5 minutes, letting them soften and sweeten up beautifully. Next, stir in the minced garlic and let it cook for another minute, just until fragrant. The garlic will bring a punchy, savory aroma that sets the stage for bold flavors.
Step 4: Bring It All Together
Now it’s time to reunite those crispy potatoes with the beef and veggies! Return the potatoes to the skillet and add the can of diced tomatoes with green chilies. Sprinkle in the cumin, chili powder, smoked paprika, salt, and black pepper. Stir everything together well and let it all heat through for 3 to 4 minutes. This is when the flavors really come together, soaking into every bite.
Step 5: Melt the Cheese
Even if you usually skip cheese, do yourself a favor and sprinkle a big handful of shredded cheddar or Mexican blend over the top. Cover the skillet for 1 to 2 minutes—just long enough for the cheese to melt into gooey perfection. Top it all off with freshly chopped cilantro and plenty of lime wedges squeezed over at the table!
How to Serve Mexican Ground Beef and Potato Skillet
Garnishes
Don’t skimp on the garnishes! Freshly chopped cilantro gives a burst of herbal brightness, while a squeeze of lime juice turns up the flavor. For extra richness, toss on a dollop of sour cream, sliced avocado, or even a sprinkle of jalapeños if you crave more heat. The finishing touches make this Mexican Ground Beef and Potato Skillet feel restaurant-worthy.
Side Dishes
This skillet is hearty enough on its own but shines even brighter with the right sides. Warm, soft tortillas are perfect for scooping, while a simple green salad adds a refreshing crunch. For a complete Mexican-inspired spread, serve with fluffy rice, creamy refried beans, or a hearty corn salad.
Creative Ways to Present
Turn your Mexican Ground Beef and Potato Skillet into tacos, burritos, or even nachos! Spoon the mixture into crispy taco shells, roll it up in flour tortillas, or pile high onto a bed of tortilla chips with all your favorite toppings. For brunch, top with a fried egg and let the yolk ooze over everything—it’s outrageously delicious.
Make Ahead and Storage
Storing Leftovers
Leftovers keep beautifully! Transfer any extra Mexican Ground Beef and Potato Skillet to an airtight container and store in the refrigerator. It’ll stay fresh for up to 4 days and makes an irresistible lunch or easy dinner later in the week.
Freezing
To freeze, let the skillet cool completely first. Portion it into freezer-safe containers or heavy-duty freezer bags. Label and freeze for up to 3 months. Just note that potatoes can change texture slightly after freezing, but the flavor will still be spot-on.
Reheating
For best results, reheat leftovers in a skillet over medium heat, stirring gently until hot. If microwaving, loosely cover and heat in 1-minute bursts, stirring often so everything warms evenly. A splash of broth or water helps revive the sauciness if things look a little dry.
FAQs
Can I use a different type Main Course
Absolutely! Ground turkey, chicken, or even pork work great in this recipe. Just keep an eye on cook times, as some leaner meats cook a little quicker than beef.
What potatoes are best for this skillet?
I love using Yukon Gold or Russet potatoes because they hold up well and get nice and crisp. Red potatoes or even sweet potatoes can mix things up for a twist on the classic!
Is this recipe spicy?
It’s flavorful, but not too spicy! The diced tomatoes with green chilies bring a little heat, but you can control the spice by choosing mild or hot versions, or stirring in chopped jalapeños for a spicy kick.
Can I make this recipe dairy-free?
Yes, just skip the cheese at the end or substitute with your favorite dairy-free cheese! The Mexican Ground Beef and Potato Skillet is still deliciously satisfying without it.
Does this meal work for meal prep?
It sure does! Portion the cooled skillet into meal prep containers and pair with your choice of sides. It reheats super well and stays flavorful all week long.
Final Thoughts
If you’re on the lookout for a zesty, comforting meal that is as effortless as it is delicious, give this Mexican Ground Beef and Potato Skillet a try. It’s a dish meant to be shared, savored, and made again and again. I just know it’ll earn a regular spot on your dinner table!
Print
Mexican Ground Beef and Potato Skillet Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Mexican Ground Beef and Potato Skillet is a hearty and flavorful one-pan meal that is easy to make and perfect for a quick dinner. Loaded with seasoned ground beef, tender potatoes, and vibrant vegetables, this dish is sure to become a family favorite.
Ingredients
Ingredients:
- 1 lb ground beef
- 2 tbsp olive oil (divided)
- 3 medium potatoes (peeled and diced small)
- 1 small onion (diced)
- 1 bell pepper (diced)
- 2 cloves garlic (minced)
- 1 (10 oz) can diced tomatoes with green chilies
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar or Mexican blend cheese (optional)
- Chopped cilantro and lime wedges for garnish
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes and cook for 10–12 minutes, stirring occasionally, until golden and tender. Remove potatoes from the skillet and set aside.
- Add the remaining tablespoon of olive oil to the skillet, then add the ground beef and cook until browned and fully cooked, breaking it up with a spoon, about 6–8 minutes. Drain excess grease if needed.
- Add the diced onion and bell pepper and cook for 4–5 minutes until softened. Stir in the garlic and cook for another minute.
- Return the cooked potatoes to the skillet, then add diced tomatoes with green chilies, cumin, chili powder, smoked paprika, salt, and pepper. Stir to combine and cook for another 3–4 minutes to heat through and allow the flavors to blend.
- Sprinkle with cheese, cover for 1–2 minutes until melted, and garnish with cilantro and lime wedges before serving.
Notes
- This dish is great on its own or served with warm tortillas or rice.
- Add jalapeños for extra heat, or top with sour cream and avocado for a loaded version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 5g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
