Mexican Ground Beef and Potato Skillet Recipe
If you love vibrant flavors and crave a hearty, satisfying meal that comes together in one pan, you’re about to fall head over heels for this Mexican Ground Beef and Potato Skillet Recipe. It’s a symphony of tender potatoes, perfectly seasoned ground beef, and gooey melted cheddar, all infused with the bold spices that make Mexican cuisine Main Course. Whether you’re feeding a hungry family or just looking to spice up your weeknight dinner routine, this recipe is the answer you’ve been searching for. One skillet, minimal fuss, and maximum flavor — what’s not to love?
Ingredients You’ll Need
The beauty of this dish lies in its simplicity — a handful of everyday ingredients come together to create a meal that tastes like you spent hours in the kitchen. Each component plays a starring role, contributing to the rich tapestry of flavors, textures, and colors that make this Mexican Ground Beef and Potato Skillet Recipe an absolute favorite.
- Ground Beef: Choose lean ground beef for a hearty base that stays juicy without being greasy.
- Olive Oil: Adds a touch of richness and helps sauté the onions and garlic to fragrant perfection.
- Onion (diced): Brings sweetness and depth, rounding out the savory notes of the beef.
- Garlic (minced): Essential for that unmistakable aroma and punchy flavor.
- Russet Potatoes (peeled and diced small): Their creamy texture soaks up the spices and broth, making every bite comforting.
- Ground Cumin: Infuses the skillet with warm, earthy undertones that are classic in Mexican cooking.
- Chili Powder: Delivers a gentle heat and rich color — don’t skip it!
- Smoked Paprika: Adds a subtle smokiness that elevates the entire dish.
- Dried Oregano: A pinch of herbaceous flavor that ties the spices together.
- Salt: Enhances all the flavors — be sure to taste and adjust as needed.
- Black Pepper: Adds a mild kick and balances the flavors.
- Crushed Red Pepper Flakes (optional): For those who like a little extra heat, sprinkle these in to taste.
- Canned Diced Tomatoes (with juices): The tomatoes bring brightness and just the right amount of tang.
- Beef Broth or Water: Helps everything simmer together and create a luscious sauce.
- Shredded Cheddar Cheese: Melts over the top for that irresistible cheesy finish.
- Chopped Fresh Cilantro (optional): A burst of freshness that looks beautiful and tastes even better.
- Lime Wedges for Serving (optional): A squeeze of lime wakes up all the flavors right before you dig in.
How to Make Mexican Ground Beef and Potato Skillet Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large skillet over medium heat. Once it shimmers, add the diced onion and let it cook for about 3 to 4 minutes, until it turns translucent and soft. Then, toss in the minced garlic and give it a quick stir — just 30 seconds is plenty to unlock its fragrant magic. This simple step lays the foundation for all the flavors to come in our Mexican Ground Beef and Potato Skillet Recipe.
Step 2: Brown the Beef
Add your ground beef to the skillet, breaking it up with a spoon as it cooks. Make sure to let it brown well, which should take about 5 to 6 minutes. This is where the dish starts to build its savory richness. If there’s excess grease after the beef is cooked through, go ahead and drain it off for a lighter, more balanced skillet.
Step 3: Add Potatoes and Spices
Toss in the diced potatoes and let them cook for about 5 minutes. This step not only gives the potatoes a chance to start softening, but also allows them to pick up some golden color. Next, sprinkle in the cumin, chili powder, smoked paprika, oregano, salt, black pepper, and red pepper flakes if you’re using them. Give everything a good stir to evenly coat the beef and potatoes in those aromatic spices.
Step 4: Simmer with Tomatoes and Broth
Pour in the canned diced tomatoes (juice and all) along with the beef broth or water. Stir well to combine, then cover with a lid and reduce the heat to medium-low. Let the mixture simmer gently for 15 to 18 minutes, stirring occasionally. The potatoes will become tender and everything will meld together, creating that signature saucy texture of the Mexican Ground Beef and Potato Skillet Recipe.
Step 5: Finish and Melt the Cheese
Remove the lid and cook for another 2 to 3 minutes to let any excess liquid evaporate. Now comes the best part — sprinkle the shredded cheddar cheese all over the top. Cover the skillet for just 2 minutes, until the cheese is melted and gooey. Garnish with fresh cilantro and serve with lime wedges if you’d like a bright, zesty finish!
How to Serve Mexican Ground Beef and Potato Skillet Recipe
Garnishes
When it comes to finishing touches, a handful of chopped fresh cilantro and a few lime wedges really make this dish sing. The cilantro offers a pop of color and freshness, while the lime adds a tangy brightness that brings all the warm, bold flavors to life. If you’re feeling adventurous, a dollop of sour cream or a sprinkle of chopped green onions never hurt!
Side Dishes
This skillet is wonderfully filling on its own, but pairing it with fluffy rice or warm tortillas can turn it into a complete feast. You might also enjoy a crisp green salad or a scoop of creamy guacamole on the side for a little something extra. For a heartier spread, serve it alongside refried beans or roasted corn — the flavors all play together beautifully.
Creative Ways to Present
You don’t have to stick to the basics! Try spooning the Mexican Ground Beef and Potato Skillet Recipe into taco shells or use it as a hearty filling for burritos and quesadillas. For a fun family-style dinner, serve it straight from the skillet at the table and let everyone dig in. You can even top it with a fried egg for a satisfying brunch twist!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is rare in my house!), store them in an airtight container in the refrigerator. The flavors actually deepen overnight, making this Mexican Ground Beef and Potato Skillet Recipe even more delicious the next day. It will keep well for up to 3 days, so you’ve got lunch or dinner sorted!
Freezing
This dish is freezer-friendly, making it perfect for meal prep. Once cooled, portion it into freezer-safe containers and freeze for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge for best results — the potatoes hold up surprisingly well!
Reheating
To reheat, simply warm the skillet gently on the stovetop over medium-low heat, stirring occasionally until heated through. If you’re in a hurry, the microwave works too — just cover and heat in 1-minute intervals, stirring in between. Add a splash of broth or water if it seems a bit dry, and finish with fresh cilantro or an extra sprinkle of cheese.
FAQs
Can I use a different type of meat?
Absolutely! Ground turkey or chicken work beautifully in this recipe if you’re looking for a lighter option. Just remember to season well, as leaner meats may need a touch more salt and spice.
How small should I dice the potatoes?
Aim for bite-sized pieces, about half an inch or smaller. Smaller potatoes cook faster and soak up all the delicious flavors, ensuring a creamy, tender bite in every forkful.
Is this Mexican Ground Beef and Potato Skillet Recipe gluten-free?
Yes, it’s naturally gluten-free as written! Just double-check your broth and spice labels to make sure there are no hidden gluten-containing ingredients, especially if you’re serving someone with celiac disease or a gluten sensitivity.
Can I add extra veggies or beans?
Of course! Stir in canned corn, black beans, bell peppers, or even zucchini for more color, texture, and nutrition. This recipe is super flexible, so feel free to make it your own.
What’s the best way to make it spicy?
If you like things fiery, don’t be shy with the crushed red pepper flakes or add a finely diced jalapeño when sautéing the onions. Serve with your favorite hot sauce for an extra kick on the side!
Final Thoughts
I can’t wait for you to try this Mexican Ground Beef and Potato Skillet Recipe — it’s a true weeknight hero that’s bursting with flavor, comfort, and versatility. Whether you’re feeding a crowd or just craving something cozy and satisfying, this one-pan wonder is sure to earn a permanent spot in your dinner rotation. Give it a try, and get ready for smiles all around the table!
Print
Mexican Ground Beef and Potato Skillet Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A hearty and flavorful Mexican Ground Beef and Potato Skillet recipe featuring tender potatoes, seasoned ground beef, and melted cheddar cheese. Perfect for an easy weeknight dinner, this one-pan meal combines classic Mexican spices with wholesome ingredients for a satisfying and delicious experience.
Ingredients
Meat and Vegetables
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 medium russet potatoes, peeled and diced small
- 1 cup canned diced tomatoes (with juices)
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (more to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Other Ingredients
- 1 tablespoon olive oil
- 1/2 cup beef broth or water
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro (optional)
- Lime wedges for serving (optional)
Instructions
- Prepare the aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds to release its fragrance.
- Cook the beef: Add the ground beef to the skillet. Cook it until browned and fully cooked through, breaking it up with a spoon as it cooks. Drain any excess grease if necessary to keep the dish from becoming too greasy.
- Add potatoes and brown: Stir in the diced potatoes and cook for about 5 minutes, allowing them to slightly brown and develop flavor.
- Season the mixture: Sprinkle in the ground cumin, chili powder, smoked paprika, dried oregano, salt, black pepper, and crushed red pepper flakes if using. Stir to evenly coat all ingredients in the spices for a rich and balanced flavor.
- Add liquids and simmer: Pour in the canned diced tomatoes with their juices and the beef broth or water. Stir well, then cover the skillet with a lid and reduce heat to medium-low. Let the mixture simmer for 15–18 minutes, stirring occasionally, until the potatoes are tender and cooked through.
- Reduce excess liquid: Remove the lid and continue to cook uncovered for an additional 2–3 minutes to evaporate any excess liquid, ensuring a nice consistency.
- Melt cheese: Sprinkle the shredded cheddar cheese evenly over the top of the skillet. Cover again and cook for 2 minutes until the cheese has melted beautifully.
- Serve and garnish: Garnish your skillet with freshly chopped cilantro if desired, and serve with lime wedges on the side for a bright, tangy finish.
Notes
- You can substitute ground turkey or chicken for a lighter protein option without sacrificing flavor.
- Add canned corn or black beans to the skillet for extra texture and nutritional value.
- Serve this dish with warm tortillas or over steamed rice to make it a more filling and complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of skillet
- Calories: 435
- Sugar: 4g
- Sodium: 640mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg
