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
Scale
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
