Mexican Ground Beef and Potato Skillet Recipe

I absolutely love how this Mexican Ground Beef and Potato Skillet Recipe comes together in just about 35 minutes, delivering bold flavors and comforting textures all in one pan. It’s one of those dishes that feels like a warm hug after a busy day, combining tender potatoes with perfectly spiced ground beef that the whole family goes crazy for.

When I first tried this recipe, I was amazed at how simple it was yet so satisfying – no complicated ingredients, and you don’t need to be a pro in the kitchen to pull it off. Whether you’re feeding a crowd or just craving a cozy, flavorful meal, you’ll find this Mexican Ground Beef and Potato Skillet Recipe is a keeper that works beautifully for weeknights or casual weekend dinners.

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Ingredients You’ll Need

Each ingredient in this Mexican Ground Beef and Potato Skillet Recipe plays a key role to bring out the best flavors and textures, from creamy potatoes to vibrant spices. Here’s why I choose these staples, along with tips for picking the best versions at the store.

• Avocado oil: I love using avocado oil because it has a high smoke point and a neutral flavor, perfect for frying potatoes and beef without burning.
• Potatoes: Choose starchy potatoes like russets or Yukon gold for that perfect golden, tender bite that holds up well during cooking.
• Lean ground beef: Lean beef keeps this dish hearty but not greasy; 90% lean is my go-to for balance.
• Yellow onion: Adds sweetness and depth; dice it small so it softens evenly with the beef.
• Red bell pepper: For color and a mild sweetness that compliments the smoky spices.
• Kosher salt and black pepper: I usually start with about a teaspoon of salt and adjust to taste—it really brings out all the flavors.
• Green chiles: These add a subtle heat and authentic Mexican flair; canned diced green chiles work great.
• Chili powder: Essential for that signature flavor punch, I prefer a good quality chili powder for richness.
• Ground cumin: Earthy and slightly smoky, cumin pairs beautifully here and enhances the beef’s natural flavor.
• Smoked paprika: Just a dash adds a lovely smoky undertone without too much heat.
• Cilantro: Fresh cilantro right at the end brightens the dish and adds that unmistakable fresh taste.
• Shredded cheese: I use a mild cheddar, but Monterey Jack or a Mexican cheese blend work wonderfully melted on top.

Variations

This Mexican Ground Beef and Potato Skillet Recipe is super flexible—I’ve played around with various tweaks depending on what’s in my fridge or dietary needs, and it’s always a hit. Feel free to personalize it to your taste or occasion.

• Vegetarian Version: Swap the ground beef with crumbled tofu or black beans; adding smoked paprika really helps mimic that savory depth.
• Spice It Up: For a little extra heat, I like to add a diced jalapeño or a pinch of cayenne along with the chili powder.
• Cheese Variations: Using queso fresco or a spicy pepper jack cheese gives a different, tasty twist I love for casual get-togethers.
• Seasonal Veggies: Sometimes I’ll toss in corn kernels or diced zucchini for a lighter, veggie-packed skillet.

How to Make Mexican Ground Beef and Potato Skillet Recipe

Step 1: Get Those Potatoes Tender and Golden

Heat avocado oil in your skillet over medium-high heat until shimmering. Swirl it to coat the bottom well, then turn the heat down to medium. Add the diced potatoes and cook, stirring often, so they develop that beautiful golden crust without sticking. It usually takes about 6 minutes for the potatoes to become tender but still firm enough so they don’t fall apart later. This step is crucial — if your potatoes are too soft before adding the beef, they’ll turn mushy.

Step 2: Cook the Beef, Onion, and Pepper Together

Push those potatoes to one side of the skillet. Drop in the ground beef and crumble it with your spatula or wooden spoon. Toss the diced onion and red bell pepper on top of the beef, season generously with salt and pepper, and cook until the beef is browned through and the veggies soften. Keep breaking up the beef so it cooks evenly. This step builds the hearty, savory base you want, so take your time until there’s no pink left.

Step 3: Add Spices, Chiles, and Fresh Cilantro

Once your beef and veggies are ready, stir in the diced green chiles along with chili powder, cumin, and smoked paprika. Toss everything together so the spices coat all the ingredients, infusing each bite with those classic Mexican flavors. Sprinkle in your chopped cilantro and let it cook for another 6 to 8 minutes until the potatoes are fork-tender and the beef is fully cooked. Taste and adjust salt as needed here—it makes a huge difference!

Step 4: Melt the Cheese and Finish

Sprinkle your shredded cheese over the skillet and lower the heat. Cover loosely for a minute or two until the cheese melts into a gooey, delicious topping. I love how the melted cheese adds that creamy, indulgent finish that brings all the flavors together. Garnish with extra fresh cilantro if you like, and serve it up hot straight from the pan!

How to Serve Mexican Ground Beef and Potato Skillet Recipe

Garnishes

I usually top this skillet with a handful of fresh cilantro and a dollop of sour cream or Mexican crema for creaminess. A squeeze of lime juice over the top really wakes up the flavors and adds a bright, fresh contrast. Sometimes, I sprinkle a little extra shredded cheese or even diced avocado to make it feel extra special.

Side Dishes

Since this skillet is quite filling on its own, I like to keep sides simple – a crisp green salad with a light vinaigrette pairs wonderfully. Or, if you’re feeling indulgent, some warm corn tortillas or refried beans make it perfect for a Mexican-inspired feast.

Creative Ways to Present

For gatherings, I’ve served this dish family-style in a cast-iron skillet right at the table – it gets everyone digging in and chatting! Another favorite trick is to spoon the skillet mixture into crunchy taco shells topped with extra cheese and salsa for a fun taco night twist.

Make Ahead and Storage

Storing Leftovers

I usually portion leftovers into airtight containers and refrigerate them for up to 3-4 days. The flavors actually deepen overnight, making the leftovers taste even better! Just be sure to cool it completely before storing to avoid soggy potatoes.

Freezing

This skillet freezes well — I pack individual portions in freezer-safe containers or bags. When you’re ready to eat, thaw overnight in the fridge and reheat gently on the stove to preserve potato texture. Avoid microwaving straight from frozen as the potatoes can get mushy.

Reheating

For reheating, I prefer stove-top warming in a skillet over medium-low heat with a splash of water or broth to keep things moist. Cover the pan loosely to steam the potatoes back to tenderness and prevent drying out. If you want melted cheese again, sprinkle some on top near the end.

FAQs

Final Thoughts

This Mexican Ground Beef and Potato Skillet Recipe has become one of those go-to meals that I know I can whip up quickly but always impresses everyone at the table. The comforting blend of tender potatoes and rich, spiced beef makes it feel like a true kitchen hug. I hope you give it a try soon — it’s one of those dishes that feels like home, and I’m sure you’ll be adding it to your meal rotation in no time!

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