Mexican Ground Beef and Potato Skillet Recipe

If you’re looking for a cozy yet flavorful dish that’s as comforting as it is easy to make, this Mexican Ground Beef and Potato Skillet Recipe is exactly what you need. I absolutely love how this recipe brings together tender potatoes and spicy ground beef in one skillet — it’s a total weeknight game-changer. When I first tried this, I was amazed at how simple ingredients could come together to create such a satisfying meal.

You’ll find that this Mexican Ground Beef and Potato Skillet Recipe works perfectly when you’re short on time but still want something hearty and tasty. Whether it’s a casual family dinner or a meal prep for busy days, this skillet satisfies every time with its blend of savory spices and fresh cilantro that adds that upbeat, authentic touch.

Ingredients You’ll Need

These ingredients really work in harmony, giving you layers of texture and flavor—from crispy golden potatoes to tender, spiced beef. I usually find everything easily at my local grocery store, and choosing fresh produce makes all the difference.

• Avocado oil: I love this oil for its high smoke point and mild flavor that won’t compete with the spices.
• Potatoes: Cutting them into 1/2 inch cubes helps them cook evenly and get crispy bits without getting mushy.
• Lean ground beef: Using lean beef keeps this skillet hearty but not greasy.
• Diced yellow onion: Adds a sweet, savory base that complements the spices perfectly.
• Red bell pepper: For a burst of color and a subtle sweetness that balances the heat.
• Kosher salt & freshly ground black pepper: Essential for seasoning and bringing everything together.
• Diced green chiles: These pack a mild heat and tang that’s classic in Mexican cooking.
• Chili powder: This is your main spice punch—don’t skip it!
• Ground cumin: Adds a warm earthiness crucial for authentic flavor.
• Smoked paprika: Gives a subtle smokiness that really elevates the dish.
• Chopped cilantro: Fresh cilantro brightens the whole skillet with its herbal zing.
• Shredded cheese: I use a blend of cheddar and Monterey Jack for gooey, melty goodness.

Variations

I love customizing this Mexican Ground Beef and Potato Skillet Recipe depending on what’s in my fridge and who’s at the table. Feel free to tweak it—you might be surprised how certain swaps bring new life to this classic.

• Add extra veggies: I’ve tossed in corn and black beans before to boost texture and make it more filling.
• Spice it up: When I want a bit more heat, I add some diced jalapeños or a splash of hot sauce.
• Make it vegetarian: Swap ground beef for plant-based crumbles or extra mushrooms—just adjust cooking times.
• Cheese alternatives: Try queso fresco or pepper jack for a different creamy finish.

How to Make Mexican Ground Beef and Potato Skillet Recipe

Step 1: Crisp the Potatoes

Heat your avocado oil in a large skillet over medium-high heat. When it’s hot and shimmering, swirl it around to coat the pan evenly, then lower the heat to medium. Toss in the potatoes and cook, stirring often, for about 6 minutes. You’re looking for beautiful golden edges and potatoes that start to get tender but aren’t fully cooked yet — this step is key so they don’t turn mushy later.

Step 2: Cook the Beef & Veggies

Push the potatoes toward one side of the skillet and add your ground beef to the open space. Crumble it up with your spatula, then toss in the diced onion and red bell pepper. Season everything with kosher salt and pepper. Keep stirring and breaking the beef apart so it browns evenly and cooks through thoroughly — this usually takes 6 to 8 minutes. You’ll smell those wonderful aromas filling your kitchen!

Step 3: Add Spices and Cilantro

Stir in the diced green chiles along with chili powder, cumin, and smoked paprika. Don’t forget your chopped cilantro here—that fresh herb lifts the dish beautifully. Continue cooking until the potatoes are fork-tender and the beef is fully cooked, roughly another 6 to 8 minutes. Taste and adjust salt if necessary.

Step 4: Melt the Cheese

Sprinkle the shredded cheese on top and cover the skillet for a minute so it melts into a gooey, irresistible blanket. Once melted, garnish with extra cilantro if you like and serve hot. You’re all set for a delicious meal!

How to Serve Mexican Ground Beef and Potato Skillet Recipe

Garnishes

I always finish this skillet with a sprinkle of fresh cilantro and a dollop of sour cream if I’m feeling indulgent. Sometimes I add sliced avocado or a squeeze of lime juice to brighten things up even more—and believe me, it takes this dish to the next level.

Side Dishes

For an easy meal, I pair this skillet with a simple green salad or some warm corn tortillas. Rice or refried beans work wonderfully if you want a fuller Mexican-inspired feast.

Creative Ways to Present

For special occasions, I love serving this skillet in individual cast-iron skillets to keep things warm and give it a rustic look. Topping with pickled red onions or fresh radishes adds a pretty pop of color and texture.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they usually last for 3 to 4 days. The flavors meld together beautifully overnight, making for an even tastier lunch the next day.

Freezing

This Mexican Ground Beef and Potato Skillet Recipe freezes well, which is a lifesaver on busy weeks. Just cool completely before placing in a freezer-safe container or bag. I usually thaw it overnight in the fridge for best results.

Reheating

Reheat gently in a skillet over medium-low heat or microwave covered to avoid drying out. Adding a splash of water or broth before warming keeps the potatoes soft and juicy instead of tough.

FAQs

Final Thoughts

This Mexican Ground Beef and Potato Skillet Recipe has truly become one of my go-to dishes when I want something quick, filling, and bursting with flavor. I love how easy it is to customize and how it feels like a warm hug on a plate. Give it a try—you might just find yourself making it again and again like I do!

Print