If you’re looking for a hearty, flavorful one-pan meal that feels like a warm hug on a plate, this Mexican Ground Beef and Potato Skillet Recipe is exactly what you need. I absolutely love how the tender potatoes soak up all the smoky, spicy goodness of the ground beef and green chilies. It’s perfect for weeknight dinners when you want something quick but still special enough to impress.
When I first tried this recipe, I was amazed at how simple ingredients came together in such a satisfying way. You’ll find that this Mexican Ground Beef and Potato Skillet Recipe is a total crowd-pleaser that’s easy to customize based on what you have at home. Plus, cleanup is a breeze — just one skillet! Honestly, it’s one of those recipes you’ll want to save and make again and again.
Why You’ll Love This Recipe
- One-Pan Wonder: Everything cooks together in just one skillet, making cleanup quick and easy.
- Comfort Food with a Kick: The combination of spices and green chiles gives it a cozy but exciting flavor profile.
- Flexible and Customizable: You can swap veggies or adjust the spice level to suit your family’s taste perfectly.
- Great for Anytime: Whether a busy weeknight or casual weekend meal, it’s ready in about 35 minutes and hits the spot every time.
Ingredients You’ll Need
The magic of this Mexican Ground Beef and Potato Skillet Recipe comes from simple ingredients that work beautifully together. When shopping, look for firm potatoes and fresh herbs to maximize flavor.
- Avocado oil: I love using avocado oil for its high smoke point and mild flavor that won’t overpower the dish.
- Potatoes: Yukon gold or red potatoes hold up well when cubed, giving just the right tenderness.
- Lean ground beef: Choose 90% lean or leaner so you don’t end up with greasy skillet.
- Yellow onion: Adds natural sweetness and aroma that balances the spices.
- Red bell pepper: Provides crunch and a pop of color, plus a subtle sweetness.
- Kosher salt and freshly ground black pepper: Essential for seasoning, I usually add about 1 to 1 1/2 teaspoons salt but always adjust to taste.
- Diced green chiles: Adds just the right smoky heat that makes this dish distinctly Mexican in flavor.
- Chili powder: Brings a warm, deep spice to the skillet. I prefer one with a good blend of dried chilies and herbs.
- Ground cumin: Another layer of earthiness that complements the beef and potatoes wonderfully.
- Smoked paprika: Gives a subtle smoky note—don’t skip this if you want that authentic, rich flavor.
- Cilantro: Fresh and vibrant, it’s a classic topping that brightens the whole dish.
- Shredded cheese: I usually go with a mild cheddar or a Mexican blend for melty, gooey goodness on top.
Variations
I love how versatile this Mexican Ground Beef and Potato Skillet Recipe is—you can tweak it easily based on your mood or what’s in your fridge. Don’t hesitate to get creative with add-ins or tweaks!
- Vegetable Add-ins: I once tossed in zucchini and corn to sneak in more veggies; it added terrific texture and even more color.
- Spice Level: To dial up the heat, try adding a finely chopped jalapeño or extra chili powder—my family loves it spicy!
- Cheese Options: For a twist, try cotija cheese or a blend with Monterey Jack for a melty yet tangy finish.
- Meat Alternatives: I’ve also substituted ground turkey or chicken for a lighter version—but the beef adds unbeatable richness.
How to Make Mexican Ground Beef and Potato Skillet Recipe
Step 1: Get Those Potatoes Perfectly Tender and Golden
Start by heating the avocado oil in a large skillet over medium-high heat. Once the oil shimmers, give the pan a swirl to coat evenly, then lower the heat to medium. Add the cubed potatoes and keep them moving with frequent stirring—about every minute or so. You want them to get a nice golden crust and start to soften, which usually takes around 6 minutes. The potatoes will still be firm but trust me, they’ll finish cooking later with the beef.
Step 2: Cook Your Beef and Veggies Together
Push the potatoes gently to one side of the skillet, giving yourself some space to add the ground beef. Use a wooden spoon or spatula to crumble the beef as it cooking so it cooks evenly. Toss in the diced onion and red bell pepper, and season generously with salt and pepper. Keep breaking up the meat and stir everything occasionally so the onions soften and the beef browns nicely—this usually takes about 6 to 8 minutes. This combo of veggies and meat releases so much flavor that your kitchen will smell amazing.
Step 3: Add the Seasonings and Finish Cooking
Now it’s time to bring in the star flavors. Stir in your diced green chiles, chili powder, cumin, smoked paprika, and chopped cilantro. Mix everything well so each bite is packed with those lovely Mexican spices. Continue cooking the skillet for another 6 to 8 minutes until the potatoes are tender when pierced with a fork and the beef is fully cooked. At this point, taste and add more salt if needed. Finally, sprinkle your shredded cheese on top, cover the skillet, and let it melt for about a minute.
Pro Tips for Making Mexican Ground Beef and Potato Skillet Recipe
- Even Potato Cooking: Cut potatoes into uniform cubes so they cook evenly and get that perfect golden crust.
- Don’t Skip Browning the Beef: Browning adds a deep flavor, so take your time breaking it up and letting it sear instead of steaming.
- Adjust Seasoning at the End: Taste before serving and don’t hesitate to add a pinch more salt—potatoes can absorb a lot of seasoning.
- Melting Cheese Trick: Cover the skillet after adding cheese so it melts evenly and creates that irresistible gooey layer on top.
How to Serve Mexican Ground Beef and Potato Skillet Recipe
Garnishes
I usually top this skillet with fresh cilantro and an extra sprinkle of shredded cheese just before serving. Sometimes I add a dollop of sour cream for creaminess or a squeeze of fresh lime juice to brighten the flavors. If you love heat, sliced jalapeños or a dash of hot sauce make fantastic garnishes too.
Side Dishes
Since this skillet is filling on its own, I like to keep sides light and fresh. A simple green salad with a lime vinaigrette or some warm corn tortillas on the side are perfect. You could also serve it with Mexican rice or refried beans if you want to make it a bigger feast for guests.
Creative Ways to Present
For a fun family dinner or casual get-together, serve the skillet right from the pan at the table. You can also portion it into individual bowls and top with avocado slices, a sprinkle of queso fresco, and chopped green onions for a Tex-Mex vibe. My favorite is to wrap it up in warm tortillas for DIY tacos that everyone customizes how they like.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container in the fridge where they stay fresh for up to 3 days. When I pack lunches, this skillet reheats beautifully and tastes almost as good the next day.
Freezing
This Mexican Ground Beef and Potato Skillet Recipe freezes well—just let it cool completely before transferring to a freezer-safe container. I usually freeze in portions so I can grab individual servings whenever I’m pressed for time.
Reheating
To reheat, I like to warm leftovers over medium heat in a skillet, adding a splash of water or broth to keep the potatoes from drying out. You can also microwave it covered for convenience, just check halfway through and stir to heat evenly.
FAQs
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Can I use different types of potatoes for the Mexican Ground Beef and Potato Skillet Recipe?
Absolutely! Yukon gold or red potatoes are my go-to because they hold their shape well when cooked. Russets tend to break down more, creating a softer texture that some people like, but if you prefer firmer potato chunks, stick to Yukon gold or red potatoes.
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Is it possible to make this Mexican Ground Beef and Potato Skillet Recipe vegetarian?
Yes! You can swap out ground beef for hearty plant-based crumbles, lentils, or even diced mushrooms. Just brown them as you would the beef, and season generously to keep the robust flavors. The potatoes and spices really carry the dish, so it still tastes great without meat.
- How spicy is this recipe? Can I adjust the heat?
This recipe has a mild to medium heat level thanks to the green chiles and chili powder, but you can easily dial it up by adding fresh jalapeños or extra chili powder. If you want less heat, use mild green chiles and reduce the chili powder accordingly.
- Can I prepare parts of the recipe in advance?
Definitely! You can dice your potatoes, onions, and peppers the night before to save time. Even cooking the potatoes partially ahead and refrigerating them helps speed up the final cooking process. Just make sure to bring everything to room temperature before combining and finishing in the skillet.
Final Thoughts
This Mexican Ground Beef and Potato Skillet Recipe really holds a special place in my kitchen rotation. It strikes the perfect balance between cozy comfort food and bold, vibrant Mexican flavors. I hope you enjoy making it as much as I do—it’s great for busy nights, family dinners, or whenever you want a simple, satisfying meal that’s bursting with flavor. Give it a try, and I promise it’ll become one of those trusty “go-to” recipes you reach for time after time.
Print
Mexican Ground Beef and Potato Skillet Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Description
This Mexican Ground Beef and Potato Skillet is a flavorful one-pan meal combining tender potatoes, lean ground beef, and vibrant spices like chili powder, cumin, and smoked paprika. Enhanced with green chiles, fresh cilantro, and melted cheese, it’s an easy and hearty dish perfect for a satisfying weeknight dinner.
Ingredients
Main Ingredients
- 2 tablespoons avocado oil
- 1 pound potatoes, cut into 1/2 inch cubes
- 1 pound lean ground beef
- 1/2 cup diced yellow onion
- 1 red bell pepper, diced
- Kosher salt and freshly ground black pepper, to taste (approximately 1 – 1 1/2 teaspoons kosher salt)
- 4 ounces diced green chiles
- 2 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 cup chopped cilantro
- 1/2 cup shredded cheese (such as cheddar or Monterey Jack)
Instructions
- Heat the oil and cook potatoes: Heat the avocado oil in a large skillet over medium-high heat. Once hot, swirl the oil to coat the bottom of the skillet, then reduce the heat to medium. Add the cubed potatoes and cook, stirring often, for about 6 minutes or until they turn golden and begin to become tender but still firm.
- Cook the ground beef and vegetables: Push the potatoes to one side of the skillet and add the ground beef. Crumble the beef as it cooks. Add the diced onion and red bell pepper. Season with kosher salt and freshly ground black pepper. Continue to break the beef apart while cooking until browned and the vegetables have softened.
- Add spices and finish cooking: Stir in the diced green chiles, chili powder, ground cumin, smoked paprika, and chopped cilantro. Mix everything well and continue cooking for 6-8 minutes, until the potatoes are fully tender and the beef is cooked through.
- Adjust seasoning and melt cheese: Taste for seasoning and add additional salt if needed. Sprinkle the shredded cheese over the skillet, cover, and cook for another minute until the cheese melts.
- Garnish and serve: Garnish with additional cilantro if desired and serve the skillet hot for a delicious and hearty Mexican-inspired meal.
Notes
- You can use any variety of potato, but Yukon Gold or Russet potatoes work best for this dish.
- If you prefer a spicier dish, add more green chiles or a pinch of cayenne pepper.
- For a dairy-free version, omit the cheese or substitute with a plant-based cheese.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- This recipe is easily doubled for larger gatherings and can be served with tortillas or a fresh salad.
