Mexican Ground Beef and Potato Skillet Recipe
Introduction
This Mexican Ground Beef and Potato Skillet is a hearty and flavorful one-pan meal perfect for busy weeknights. With tender potatoes, seasoned ground beef, and a blend of spices, it’s a comforting dish that’s quick to prepare and sure to satisfy.
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 (about 1 to 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
Instructions
- Step 1: Heat the avocado oil in a large skillet over medium-high heat. Once hot, swirl to coat the skillet bottom and reduce heat to medium. Add the potatoes and stir often. Cook for about 6 minutes until potatoes start to turn golden and become slightly tender but still firm.
- Step 2: Push the potatoes to one side of the skillet. Add the ground beef and crumble it into the pan. Then add the diced onion and red bell pepper. Season with salt and pepper. Continue breaking up the beef as it cooks.
- Step 3: Stir in the diced green chiles, chili powder, ground cumin, smoked paprika, and chopped cilantro. Mix everything well and cook until the potatoes are fully tender and the beef is cooked through, about 6 to 8 minutes more.
- Step 4: Taste and adjust seasoning with additional salt if needed. Sprinkle the shredded cheese on top and cook for another minute until melted. Garnish with extra cilantro if desired and serve hot.
Tips & Variations
- Use Yukon Gold potatoes for a creamy texture that holds up well during cooking.
- Substitute ground turkey or chicken for a lighter protein option.
- Add a squeeze of fresh lime juice before serving for a bright, tangy finish.
- Top with sliced avocado or a dollop of sour cream for extra richness.
- For a spicier kick, include diced jalapeños or use a hot chili powder blend.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Potatoes may firm up when refrigerated; adding a splash of water when reheating can help soften them.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen potatoes instead of fresh?
Frozen diced potatoes can work but may release extra moisture. Cook them first to help evaporate excess water and achieve a better texture.
What cheese works best for melting on top?
Cheddar, Monterey Jack, or a Mexican blend cheese melt well and complement the flavors of this dish nicely.
PrintMexican Ground Beef and Potato Skillet Recipe
This Mexican Ground Beef and Potato Skillet is a hearty, flavorful one-pan meal featuring tender potatoes, seasoned ground beef, and a blend of Mexican spices. Enhanced with diced green chiles and a sprinkle of cheese, it’s perfect for a quick, satisfying dinner with a vibrant, savory taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
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, approximately 1 – 1 1/2 teaspoons, to taste
- Freshly ground black pepper, to taste
- 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 a Mexican blend)
Instructions
- Heat the oil and cook potatoes: Heat the avocado oil in a large skillet over medium-high heat. When hot, swirl to coat the bottom evenly and reduce heat to medium. Add the cubed potatoes, stirring often, and cook for about 6 minutes until the potatoes are turning golden and beginning to soften but still firm.
- Cook beef and vegetables: Push the potatoes to one side of the skillet. Add the lean ground beef on the other side, breaking it up as it cooks. Add diced yellow onion and red bell pepper. Season with kosher salt and freshly ground black pepper. Continue cooking, breaking up the beef, until the beef is browned and the vegetables are softened.
- Add spices and cilantro: Stir the diced green chiles, chili powder, ground cumin, smoked paprika, and chopped cilantro into the skillet. Mix everything thoroughly, combining with the potatoes and beef. Cook for an additional 6 to 8 minutes, or until the potatoes are tender and the beef is fully cooked through.
- Finish and serve: Taste the mixture and adjust seasoning with additional salt if necessary. Sprinkle the shredded cheese evenly over the skillet contents and cook for about one minute more until the cheese melts. Garnish with extra cilantro if desired. Serve hot.
Notes
- Use avocado oil for a neutral flavor and high smoke point.
- To speed up cooking, parboil potatoes for 3-4 minutes before sautéing.
- Feel free to substitute onions and bell peppers with your preferred vegetables.
- For extra heat, add diced jalapeños or a pinch of cayenne pepper along with the other spices.
- Use reduced-fat cheese to lower fat content if desired.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
Keywords: Mexican ground beef skillet, beef and potatoes skillet, easy Mexican dinner, one-pan Mexican recipe, ground beef and potato recipe
