Mexican Ground Beef and Potato Skillet Recipe
Looking for a quick, satisfying dinner packed with bold flavors and minimal cleanup? Say hello to the Mexican Ground Beef and Potato Skillet — a one-pan wonder that brings together juicy seasoned ground beef, golden crispy potatoes, peppers, onions, and melted cheese. It’s the perfect balance of comfort food and spicy Mexican flair.
This dish is ideal for busy weeknights, lazy weekends, or whenever you want something hearty and delicious without turning on the oven. Whether you serve it as a stand-alone meal, wrapped in tortillas, or topped with a fried egg, it’s a dish that delivers every time.
Why You’ll Love This Recipe
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One-skillet meal – Less mess, fewer dishes.
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Budget-friendly – Uses affordable, staple ingredients.
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Customizable – Spice it up or down to your taste.
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Meal prep-worthy – Makes great leftovers.
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Comforting and filling – The perfect satisfying dinner.
How to Serve
This Mexican ground beef and potato skillet is delicious on its own but also pairs well with:
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Warm tortillas – Use as a filling for tacos, burritos, or wraps.
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Over rice or cauliflower rice – For a more filling or low-carb version.
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Fried eggs on top – For a breakfast-for-dinner twist.
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Hot sauce or salsa – Add extra zing with your favorite.
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Avocado or guacamole – For creaminess and coolness.
Variations
Swap the Protein
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Use ground turkey, chicken, or pork for a lighter option.
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Try chorizo for added heat and deep smoky flavor.
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Add black beans or pinto beans to stretch the meal further.
Add More Veggies
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Corn kernels (fresh, frozen, or canned)
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Zucchini or squash (diced)
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Jalapeños (for heat)
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Spinach or kale (add at the end to wilt)
Make it Vegan
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Replace beef with a plant-based ground meat or lentils
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Skip the cheese or use a vegan cheese alternative
Spice it Up
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Add chipotle powder or hot sauce
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Top with pickled jalapeños or crushed chili flakes
Tips for Success
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Dice potatoes evenly so they cook at the same rate.
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Don’t overcrowd the pan when browning—cook in batches if needed.
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Use a cast iron skillet for best results and crispy potatoes.
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Add cheese at the end so it stays gooey and stretchy.
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Meal prep friendly – Store in containers and reheat throughout the week.
Storing and Reheating
Refrigeration
Let the skillet cool completely. Store leftovers in an airtight container for up to 4 days in the refrigerator.
Freezing
This dish freezes well. Let it cool, then store in freezer-safe containers or zip-top bags for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a skillet over medium heat or in the microwave in 30-second intervals, stirring occasionally until hot.
Frequently Asked Questions (FAQ)
Can I make this ahead of time?
Absolutely! This is a great make-ahead meal. Just cook as directed, cool, and refrigerate or freeze. Reheat when ready to serve.
What potatoes work best?
Yukon Gold and russet potatoes are ideal. Yukon holds shape better; russets are fluffier.
Can I use frozen potatoes?
Yes, you can substitute frozen diced potatoes or hash browns in a pinch—just adjust cook time and season well.
Is this dish spicy?
It has mild warmth from the chili and paprika. Add cayenne or jalapeños for more heat.
Can I make this without cheese?
Certainly. The dish will still be flavorful without cheese, though the melty topping adds extra richness.
Final Thoughts
The Mexican Ground Beef and Potato Skillet is everything you want in a one-pan dinner: bold flavor, comforting textures, minimal mess, and total versatility. Whether you’re feeding a hungry family, meal prepping for the week, or just need something delicious after a long day, this skillet meal checks all the boxes.
Mexican Ground Beef and Potato Skillet Recipe
Ingredients
- 1 lb ground beef (85% lean or higher)
- 3 medium potatoes, peeled and diced small
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup bell peppers, diced (any color)
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
- ½ cup frozen corn (optional)
- 1 tbsp tomato paste (optional, for richer flavor)
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp paprika
- ½ tsp oregano
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- 1 cup shredded cheddar or Mexican blend cheese (optional)
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Brown the Beef:
In a large skillet over medium-high heat, cook the ground beef until browned and no longer pink. Drain excess fat if needed. - Sauté Vegetables:
Add diced onion, garlic, and potatoes. Cook for about 5 minutes, stirring occasionally. - Season & Simmer:
Stir in bell peppers, tomatoes with chilies, corn (if using), tomato paste, and all seasonings. Cover and reduce heat to medium-low. - Cook Until Potatoes Are Tender:
Let simmer, covered, for about 15–20 minutes, stirring occasionally, until potatoes are tender. Add a splash of water or broth if it starts to dry out. - Finish:
Taste and adjust seasoning. Sprinkle with cheese and cover for 2–3 minutes until melted. - Serve:
Garnish with fresh cilantro and a squeeze of lime. Serve with warm tortillas, over rice, or enjoy as is.