If you’re looking for a hearty, comforting dish that brings a little spice and a lot of flavor to your weeknight table, this Mexican Ground Beef and Potato Skillet Recipe is pure magic. I absolutely love how this comes together in just one pan—minimal mess and maximum taste, which frankly, is a life-saver on busy days. The combination of tender, golden potatoes with seasoned ground beef and bright notes of green chiles and cilantro is something I always find myself craving.
This recipe works brilliantly for just about any occasion, whether you’re feeding family after school or looking for an easy meal prep winner for the week. You’ll find that it’s incredibly adaptable too, making it easy to tweak with whatever veggies or spices you have on hand. Honestly, once you make this Mexican Ground Beef and Potato Skillet Recipe, it might just become your go-to comfort dish, as it has for me and my family.
Why You’ll Love This Recipe
- One-Pan Wonder: Everything cooks together, making cleanup a breeze.
- Comfort Food Vibes: Warm, filling, and packed with satisfying textures and flavors.
- Flavor-Packed Yet Simple: Easy pantry staples combine with bold Mexican spices for big taste.
- Family Favorite: I’ve watched picky eaters and spice lovers alike dive in happily.
Ingredients You’ll Need
The ingredients here are straightforward but full of personality. Potatoes give the dish substance, and the spiced ground beef brings that authentic Mexican-inspired warmth. I like to use fresh cilantro and diced green chiles for a punch of freshness and just the right kick.
- Avocado oil: It has a high smoke point, perfect for sautéing potatoes without burning.
- Potatoes: Go for a waxy variety like Yukon Gold for nice cubes that hold their shape.
- Lean ground beef: Keeps the skillet meaty without too much grease.
- Yellow onion: Adds a natural sweetness and depth.
- Red bell pepper: Gives color and a subtle crunch.
- Kosher salt and black pepper: Essential for seasoning as you go.
- Diced green chiles: These add a mild heat and bright flavor — canned or fresh work.
- Chili powder: For that signature smoky, spicy note.
- Ground cumin: Adds earthiness to complement the chili powder.
- Smoked paprika: Deepens the smoky flavor profile beautifully.
- Cilantro: Fresh cilantro on top brightens the dish and adds herbal freshness.
- Shredded cheese: I use a good melting cheese like Monterey Jack or cheddar for gooey goodness.
Variations
I’ve found that this Mexican Ground Beef and Potato Skillet Recipe is easy to adapt, which makes it feel fresh every time I make it. Whether you want to dial up the spice, sneak in extra veggies, or keep it lighter, there’s room to play around based on what you enjoy or have on hand.
- Swap proteins: I sometimes substitute ground turkey or chicken for a leaner dish without losing flavor.
- Add veggies: Toss in corn kernels or black beans to add some color and texture—my family loves it with just a bit of sweet crunch.
- Go vegetarian: Replace ground beef with crumbled tofu or sautéed mushrooms for a satisfying meatless version.
- Spice it up: If you like heat, add some chopped jalapeños or a dash of cayenne when cooking.
- Cheese variety: Feel free to experiment with queso fresco or pepper jack for more flavor twists.
How to Make Mexican Ground Beef and Potato Skillet Recipe
Step 1: Get Those Potatoes Sizzling
Heat your avocado oil in a large skillet over medium-high heat. When it’s shimmering, toss in the cubed potatoes. Stir frequently so they get a nice golden crust and start softening—this usually takes about 6 minutes. You want them tender but still with a little bite here; they’ll cook more later with the beef.
Step 2: Time to Brown the Beef
Push the potatoes to one side of the pan—this little trick helps get the beef a chance to brown nicely without overcrowding the pan. Add your ground beef, breaking it apart with a spatula, then toss in the diced onion and red bell pepper. Season with salt and pepper as you go. Keep stirring until the beef is no longer pink and the veggies start to soften. It smells incredible already, doesn’t it?
Step 3: Spice It Up and Finish Cooking
Stir in the diced green chiles, chili powder, cumin, smoked paprika, and chopped cilantro. Mix everything well and cook for another 6 to 8 minutes. At this point, your potatoes should be perfectly tender and the beef fully seasoned and cooked through. Give it a quick taste—add more salt if needed.
Step 4: Melt That Cheese and Serve
Sprinkle shredded cheese on top and cover the skillet for a minute so it melts into gooey perfection. Garnish with fresh cilantro if you like that extra herbaceous pop, and serve it up while it’s hot. Trust me, it’s irresistible fresh off the stove.
Pro Tips for Making Mexican Ground Beef and Potato Skillet Recipe
- Don’t Crowd the Pan: Giving the beef room to brown adds flavor and prevents it from steaming.
- Cut Potatoes Uniformly: This helps them cook evenly and get that perfect golden crust.
- Season in Layers: I learned that seasoning each step ensures bold, balanced flavor throughout.
- Cover to Melt Cheese: A quick cover trap melts cheese faster and keeps the dish hot and cozy.
How to Serve Mexican Ground Beef and Potato Skillet Recipe
Garnishes
I always top mine with a handful of fresh cilantro and sometimes a squeeze of lime to brighten everything up. A dollop of sour cream or some sliced avocado balances the spice beautifully and adds creaminess I just adore. And don’t skip the cheese—it’s the final touch that pulls everything together.
Side Dishes
While this skillet can be a stand-alone meal, I love serving it alongside warm corn tortillas or a simple side salad with a zesty lime dressing. It pairs well with Mexican rice or refried beans if you want to round it out for a family feast.
Creative Ways to Present
For parties, I like to serve this skillet with small bowls of toppings like jalapeños, chopped onions, and different cheeses, so everyone can customize their plates. Another fun idea is scooping it into crispy tortilla cups for a bite-sized, festive appetizer twist.
Make Ahead and Storage
Storing Leftovers
Leftovers store really well in an airtight container in the fridge for up to 3 days. I always cool it completely before sealing to keep those potatoes from getting soggy. The flavors actually deepen overnight, making leftovers tastier the next day.
Freezing
If you want to freeze, let the skillet cool fully, then transfer to a freezer-safe container or heavy-duty bag. I freeze it in portions, so I can just defrost what I need. It keeps well for about 2 months.
Reheating
Reheat leftovers gently in a skillet over medium heat, stirring occasionally until warmed through to keep potatoes crisp. Alternatively, microwave covered for 2-3 minutes, stirring halfway, but I prefer the skillet method for texture.
FAQs
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Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes add a lovely natural sweetness and a different texture. Just keep in mind they cook a bit faster and can get softer sooner, so keep an eye on them as you sauté.
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How spicy is this Mexican Ground Beef and Potato Skillet Recipe?
This recipe has a mild to moderate kick thanks to the green chiles and chili powder. If you like it spicier, add diced jalapeños or more chili powder to taste. For less heat, use mild green chiles.
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Can I make this recipe gluten-free?
Yes! This Mexican Ground Beef and Potato Skillet Recipe is naturally gluten-free as long as all your spices and canned ingredients are labeled gluten-free. It’s a fantastic hearty meal for those avoiding gluten.
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What’s the best cheese to use for melting on top?
Cheeses like Monterey Jack, mild cheddar, or even a Mexican blend melt beautifully and complement the dish’s flavors. Feel free to experiment with what you have on hand!
Final Thoughts
This Mexican Ground Beef and Potato Skillet Recipe has truly become one of those comforting dishes I turn to when I want something satisfying, flavorful, and quick. It reminds me of lively family dinners filled with laughter and plenty of seconds. I hope you give it a try and that it brings as much joy to your kitchen as it has to mine—there’s just something about those tender potatoes mingling with seasoned beef and melted cheese that hits all the right spots. Happy cooking, friend!
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 Course
- Method: Frying
- Cuisine: Mexican
Description
A flavorful and hearty Mexican ground beef and potato skillet combining tender potatoes, seasoned ground beef, and vibrant spices cooked together in a single pan for a delicious and easy meal.
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 (cheddar or Mexican blend recommended)
Instructions
- Heat the oil: Heat the avocado oil in a large skillet over medium-high heat. Once hot, swirl the oil to evenly coat the bottom of the skillet, then reduce the heat to medium to prevent burning.
- Cook the potatoes: Add the cubed potatoes to the skillet and cook, stirring often to avoid sticking and to ensure even cooking. Continue for about 6 minutes until the potatoes are turning golden and starting to become tender but still slightly firm.
- Cook ground beef and vegetables: Push the potatoes to one side of the skillet. Add the ground beef to the empty side and crumble it as it cooks. Add the diced onion and red bell pepper, season with kosher salt and freshly ground pepper, and cook until the beef is browned and fully cooked through while the vegetables soften.
- Add spices and mix: Stir in the diced green chiles, chili powder, ground cumin, smoked paprika, and chopped cilantro. Mix everything well together to evenly distribute the spices and flavors. Continue cooking for an additional 6-8 minutes until the potatoes are fully tender and the beef mixture is well seasoned.
- Adjust seasoning and add cheese: Taste the skillet and adjust the salt and pepper if necessary. Sprinkle the shredded cheese over the top, cover briefly, and cook for about 1 more minute until the cheese melts.
- Serve: Garnish with additional chopped cilantro if desired and serve hot directly from the skillet.
Notes
- Use avocado oil for a high smoke point and subtle flavor that complements the dish.
- For a spicier version, add chopped jalapeños along with the bell pepper.
- Potatoes can be pre-boiled for faster cooking, but frying directly gives a better texture.
- Cheese options like Monterey Jack, Oaxaca, or a Mexican cheese blend work well.
- Leftovers reheat well in a skillet or microwave.
