Mexican Ground Beef and Potato Skillet
This Mexican Ground Beef and Potato Skillet is a hearty one-pan dinner loaded with juicy beef, golden potatoes, bell peppers, and warm spices. Perfect for busy weeknights, this easy skillet recipe is budget-friendly, full of flavor, and customizable with beans, corn, or extra spice. A quick 30-minute Mexican-inspired ground beef skillet meal the whole family will love.
Ingredients
- 1 pound ground beef lean preferred
- 3 medium russet or Yukon potatoes cubed
- 1 onion diced
- 2 garlic cloves minced
- 1 bell pepper chopped
- 1 cup tomato sauce or diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheese cheddar, Monterey Jack, or a blend
- Optional Add-Ins:
- ½ cup black beans
- ½ cup corn
- Jalapeños sliced
- Fresh cilantro or avocado slices for garnish
Instructions
- Prep Ingredients: Dice potatoes, chop vegetables, and prepare all add-ins.
- Cook Ground Beef: In a large skillet over medium-high heat, brown the beef. Season with cumin, chili powder, smoked paprika, salt, and pepper. Drain excess grease.
- Sauté Veggies: Stir in onion, garlic, and bell pepper. Cook until softened and fragrant.
- Cook Potatoes: Add diced potatoes. Stir to coat in beef mixture. Cook until edges start to brown.
- Simmer: Pour in tomato sauce or diced tomatoes. Cover and simmer on medium-low for 12–15 minutes, until potatoes are tender.
- Finish with Cheese: Sprinkle shredded cheese on top. Cover until melted. Garnish with cilantro or avocado if desired.
- Serve: Enjoy straight from the skillet, wrapped in tortillas, or over rice.
Notes
- Use a cast iron skillet for best browning and heat retention.
- Dice potatoes small to speed cooking time.
- Add black beans or corn for extra flavor and nutrition.
- Swap beef with ground turkey or chicken for variety.
- Store leftovers in the fridge up to 4 days or freeze for up to 3 months.