This Mexican Ground Beef and Potato Skillet is a hearty, one-pan meal that’s full of bold flavors, satisfying textures, and simple ingredients. It’s the kind of dish I turn to when I want comfort food without the fuss — everything cooks in one skillet and comes together in about 30 minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb ground beef
2–3 medium potatoes, diced small (Yukon gold or red potatoes work well)
½ onion, diced
2 cloves garlic, minced
1 bell pepper, diced (optional)
1 can (10 oz) diced tomatoes with green chiles (like Rotel) – drained
1 tsp chili powder
1 tsp cumin
½ tsp paprika
½ tsp oregano
Salt & pepper to taste
½ cup shredded cheddar or Mexican cheese blend (optional)
2 tbsp olive oil
Fresh cilantro or green onions, for garnish (optional)
Directions
I heat 1 tablespoon of olive oil in a large skillet over medium heat.
I add the diced potatoes and cook them for 8–10 minutes, stirring occasionally until they’re lightly browned and tender. Then I remove them from the pan and set them aside.
In the same skillet, I add the remaining olive oil and cook the ground beef until browned, draining any excess fat.
I stir in the diced onion, garlic, and bell pepper (if I’m using it) and sauté for about 3–4 minutes until softened.
Then I add the chili powder, cumin, paprika, oregano, salt, and pepper, followed by the drained diced tomatoes with green chiles. I mix everything together.
I return the cooked potatoes to the skillet and stir everything well. I let it all cook for another 5–7 minutes to bring the flavors together. If things start sticking, I add a splash of water or broth.
If I’m in the mood for cheese, I sprinkle it on top, cover the skillet with a lid, and let it sit off heat for a minute or two until melted.
To finish, I garnish the dish with fresh cilantro or green onions. I usually serve it as-is or pair it with tortillas, sour cream, or avocado.
Servings and timing
This recipe makes about 4 servings and takes around 30–35 minutes from start to finish. It’s perfect for a quick weeknight dinner.
Variations
I like to toss in black beans or corn for extra volume and texture.
Sometimes I swap the beef for ground turkey or chorizo to change up the flavor.
Sweet potatoes are a great alternative to regular potatoes if I want a touch of natural sweetness.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I simply warm portions in the microwave or in a skillet over medium heat with a splash of water to keep things moist. This dish also freezes well — I just make sure it’s fully cooled before freezing in individual portions.
FAQs
How can I make this recipe spicier?
I usually add a diced jalapeño or a pinch of cayenne pepper if I want to turn up the heat.
Can I use frozen potatoes instead of fresh?
Yes, I’ve used frozen diced potatoes when I’m short on time. I just make sure to thaw them a bit and pat them dry before cooking.
What can I serve this with?
I like serving it with warm tortillas, a dollop of sour cream, or slices of avocado. A simple side salad also works well.
Can I make this dairy-free?
Absolutely. I just skip the cheese or use a dairy-free cheese alternative — the dish is still packed with flavor.
Is this recipe gluten-free?
Yes, as long as the canned tomatoes and seasonings I use are gluten-free, this recipe naturally is too.
Conclusion
This Mexican Ground Beef and Potato Skillet has become one of my favorite go-to meals when I need something comforting, quick, and satisfying. It’s easy to adapt, packed with flavor, and perfect for busy weeknights or casual weekend dinners.
📖 Recipe:
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Mexican Ground Beef and Potato Skillet
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Mexican Ground Beef and Potato Skillet is a hearty, one-pan meal packed with bold flavors and satisfying textures. Ready in about 30 minutes, it’s a comforting, budget-friendly dinner perfect for busy weeknights.
Ingredients
1 lb ground beef
2–3 medium potatoes, diced small (Yukon gold or red potatoes)
½ onion, diced
2 cloves garlic, minced
1 bell pepper, diced (optional)
1 can (10 oz) diced tomatoes with green chiles, drained
1 tsp chili powder
1 tsp cumin
½ tsp paprika
½ tsp oregano
Salt & pepper to taste
½ cup shredded cheddar or Mexican cheese blend (optional)
2 tbsp olive oil
Fresh cilantro or green onions, for garnish (optional)
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add diced potatoes and cook for 8–10 minutes, stirring occasionally until lightly browned and tender. Remove from skillet and set aside.
- In the same skillet, add the remaining olive oil and cook the ground beef until browned. Drain any excess fat.
- Stir in the diced onion, garlic, and bell pepper (if using), and sauté for 3–4 minutes until softened.
- Add chili powder, cumin, paprika, oregano, salt, and pepper. Stir in the drained diced tomatoes with green chiles.
- Return the cooked potatoes to the skillet and mix well. Cook for another 5–7 minutes, adding a splash of water or broth if needed.
- If using cheese, sprinkle on top, cover the skillet with a lid, and let it sit off heat for 1–2 minutes until melted.
- Garnish with fresh cilantro or green onions and serve warm.
Notes
Add black beans or corn for extra texture and volume.
Swap ground beef for turkey or chorizo to vary the flavor.
Use sweet potatoes for a naturally sweeter twist.
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave or in a skillet with a splash of water.
Freezes well in individual portions once fully cooled.
For extra spice, add diced jalapeño or a pinch of cayenne pepper.
Can be made dairy-free by omitting the cheese or using a dairy-free alternative.
Ensure canned ingredients and spices are gluten-free for a gluten-free meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 65mg
