Mexican 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
Scale
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
