Mexican Ground Beef and Potato Skillet brings together hearty potatoes, seasoned beef, and bold Mexican spices in one simple pan. In my Midwest kitchen, this recipe became the answer when my family needed filling comfort food with exciting flavors on busy weeknights.
I remember creating this dish during a particularly hectic week when I needed something that would satisfy everyone without creating a mountain of dishes. The sizzle of cubed potatoes turning golden in my well-seasoned cast-iron skillet, followed by ground beef, colorful peppers, and those aromatic Mexican spices, made the whole house smell incredible. When I stirred in the green chiles and topped everything with melted cheese, my three kids actually cheered. The combination of tender potatoes, perfectly seasoned beef, and that slight kick from the spices hit every comfort food note. Now this Mexican Ground Beef and Potato Skillet appears on our table at least twice a week. Your kitchen is about to smell like your favorite taqueria.
What You’ll Discover About This Skillet
This Mexican Ground Beef and Potato Skillet combines practical ingredients with bold flavors. Through countless weeknight dinners, I have refined this recipe to deliver consistent, crowd-pleasing results every single time.
- Uses simple, affordable ingredients you can find at any grocery store
- Transforms basic meat and potatoes with vibrant Mexican spices
- Requires just one pan for cooking, making cleanup incredibly easy
- Adapts to multiple serving styles from tacos to breakfast burritos
- Comes together in just 35 minutes from start to finish
- Works beautifully for meal prepping throughout the busy week
The Building Blocks
Yukon gold potatoes provide the perfect creamy texture when cooked. I always choose Yukon gold over russet potatoes because they hold their shape better and have naturally buttery flavor in this Mexican Ground Beef and Potato Skillet.
Lean ground beef forms the protein base without excess grease. In my kitchen, I prefer 90/10 or 93/7 ground beef because it provides plenty of flavor while keeping the dish from becoming oily.
Red bell pepper adds sweetness and beautiful color. Betty discovered that red bell peppers taste sweeter than green peppers, which balances the savory and spicy elements perfectly.
Yellow onion contributes depth and slight sweetness as it caramelizes. When I dice yellow onions for this dish, I keep them fairly small so they cook evenly with the other ingredients.
Green chiles deliver that distinctive Mexican flavor with just the right amount of heat. I use 4 ounces of diced green chiles, choosing mild or hot based on my family’s preference that day.
Chili powder provides the primary spice backbone. I have found that 2 and a half teaspoons creates robust flavor without overwhelming the other ingredients in the Mexican Ground Beef and Potato Skillet.
Ground cumin adds earthy, warm notes that define Mexican cuisine. Just one teaspoon makes a noticeable difference in the overall flavor profile.
Smoked paprika contributes subtle smokiness and rich color. Half a teaspoon is perfect for adding depth without tasting smoky.
Betty’s Tested Technique
Step 1. I have found that heating avocado oil in a large 12-inch skillet over medium-high heat prevents sticking. When the oil is hot, swirl it to coat the bottom completely, then reduce heat to medium before adding potatoes.
Step 2. After years of making this, I learned to cut the potatoes into half-inch cubes so they cook faster. Keep them equal in size so everything cooks evenly. Cook, stirring often, for about 6 minutes until the potatoes turn golden and start to become tender.
Step 3. Betty’s tip: push the potatoes to one side of the skillet and add the ground beef. Crumble the beef, then add the onion and red bell pepper. Season with salt and pepper and continue to break the beef apart as it cooks.
Step 4. Through trial and error, I discovered that adding the green chiles, spices, and cilantro after the beef browns lets the spices bloom properly. Stir everything together and cook until the potatoes are tender and the beef is cooked through, about 6 to 8 minutes.
Step 5. Taste for seasoning and add additional salt if needed. The key I found is not being shy with the salt because potatoes and meat benefit from proper seasoning. Top with the cheese and cook for another minute until it melts beautifully.
Step 6. Garnish with cilantro if desired and serve your Mexican Ground Beef and Potato Skillet hot. My family loves this right out of the pan, but it also holds well for a few minutes if you need to get everyone to the table.
Making the Most of Leftovers
I typically store Mexican Ground Beef and Potato Skillet in airtight containers in the refrigerator for 4 to 5 days. The flavors actually meld and deepen overnight, making leftovers taste even better than the first day.
Freezing is not recommended for this dish because potatoes develop a mealy, soggy texture once defrosted. Betty learned this the hard way, so I always make only what we will eat within the week.
For the best texture, I rewarm portions in a skillet over medium-low heat, stirring occasionally until heated through. The microwave works if you are short on time, but I always use 50% power and stir halfway through to prevent drying out the edges.
Complete Your Meal
- High Protein Taco Soup pairs beautifully when you want similar Mexican flavors in soup form
- Ground Beef Enchiladas offers another way to use seasoned ground beef with authentic Mexican taste
- Easy Chicken Taco Soup works wonderfully alongside this skillet for a complete Mexican feast
- Cheesy Taco Pasta provides a different take on Mexican-inspired ground beef dishes
- High Protein Korean Beef Bowl serves as an excellent alternative when you want Asian flavors instead
- Mexican Rotisserie Chicken Tostadas complements this dish perfectly for variety
FAQs
I recommend peeling sweet potatoes first if you use them. They cook at a similar rate to Yukon gold potatoes and add a nice sweetness to the Mexican Ground Beef and Potato Skillet.
Betty’s solution is cutting them into half-inch cubes and giving them a 6-minute head start before adding the beef. This ensures they finish cooking at the same time.
Many home cooks find success cooking the entire dish up to 2 days ahead and reheating gently. The texture holds up well when stored properly.
Mexican Ground Beef and Potato Skillet
Ingredients
Equipment
Method
- Heat the oil in a large skillet over medium-high heat. When the oil is hot, swirl it to coat the bottom of the skillet and reduce the heat to medium. Add the potatoes and cook, stirring often, for about 6 minutes or until the potatoes are turning golden and start to become tender (they will still be too firm to eat).
- Push the potatoes to one side of the skillet and add in the ground beef. Crumble the beef then add in the onion and red bell pepper. Season with salt and pepper and cook, continuing to break the beef apart as it cooks.
- Add in the green chiles, chili powder, cumin, smoked paprika, and cilantro. Stir everything together and cook until the potatoes are tender and the beef is cooked through, about 6-8 minutes.
- Taste for seasoning and add additional salt if needed. Top with the shredded cheese and cook for another minute until it melts. Garnish with cilantro if desired and serve hot.
