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If you’re craving a dinner that sparkles with bold flavors and comforting textures, the Mexican Ground Beef and Potato Skillet Recipe is your new best friend in the kitchen. This dish brings together tender, golden potatoes with savory, spiced ground beef, all cooked up in one skillet for an effortless yet satisfying meal. It’s perfect for busy weeknights or whenever you want a cozy plate that feels like a warm hug. The blend of smoky, spicy seasonings and fresh cilantro delivers that authentic Mexican-inspired taste that lingers happily on your palate.
Ingredients You’ll Need
Gathering these simple, everyday ingredients is all it takes to create magic in the skillet. Each component has a specific role, from the creamy potatoes that add heartiness to the vibrant bell pepper for a pop of color and subtle sweetness, making every bite exciting and balanced.
- 2 tablespoons avocado oil: A neutral oil with a high smoke point perfect for crispy potatoes and browning beef.
- 1 pound potatoes, cut into 1/2 inch cubes: The base of the dish, providing tender, golden bites that absorb all the spices.
- 1 pound lean ground beef: Adds savory richness and protein, balancing the dish beautifully.
- 1/2 cup diced yellow onion: Gives a subtle sweetness and aromatic depth as it cooks down.
- 1 red bell pepper, diced: Brightens the skillet with juicy crunch and vibrant color.
- Kosher salt and freshly ground black pepper (about 1 to 1 1/2 teaspoons): Essential seasoning that enhances every ingredient.
- 4 ounces diced green chiles: Bring a mild heat and authentic Mexican flavor.
- 2 1/2 teaspoons chili powder: The spice mix that gives this recipe its unmistakable Mexican kick.
- 1 teaspoon ground cumin: Adds earthiness and warmth to the savory beef.
- 1/2 teaspoon smoked paprika: Infuses a subtle smoky aroma that ties the flavors together.
- 1/4 cup cilantro, chopped: A fresh herb that lifts the dish beautifully with its bright, citrusy note.
- 1/2 cup shredded cheese (cheddar or Monterey Jack): A melty, indulgent finish that adds creaminess to the skillet.
How to Make Mexican Ground Beef and Potato Skillet Recipe
Step 1: Heat the oil and cook potatoes
Start by warming 2 tablespoons of avocado oil in a large skillet over medium-high heat. Once the oil shimmers, swirl it around to coat the pan evenly, then reduce the heat to medium. Toss in your cubed potatoes and cook, stirring often, for about 6 minutes. You want those potatoes to turn beautifully golden on the outside but still stay firm and tender inside. This step is key—it forms the perfect base texture that carries the rest of the dish.
Step 2: Add ground beef and vegetables
Push the cooked potatoes to one side of the skillet, making space for your beef and veggies. Add the ground beef next, breaking it apart with your spatula as it browns and cooks through. Once the beef starts to lose its pink, stir in the diced yellow onion and red bell pepper. Season generously with kosher salt and freshly ground black pepper. The onions will soften and sweeten, while the bell pepper adds a fresh, juicy crunch that brightens up the savory beef.
Step 3: Add chiles, spices, and cilantro
Now for all the vibrant Mexican flavors. Stir in the diced green chiles, chili powder, ground cumin, smoked paprika, and chopped cilantro. This spice blend and herb enhance the beef and potatoes with layers of warmth, smokiness, and a touch of heat. Give everything a good mix so the flavors meld perfectly. Cook for another 6 to 8 minutes, letting the potatoes become fully tender and the beef soak up all those seasonings.
Step 4: Final seasoning and cheese topping
Before serving, taste the skillet and adjust the salt if needed. Then sprinkle the shredded cheese evenly over the top, covering the skillet like a comforting blanket. Let it melt for about a minute, until gooey and bubbling. For a finishing touch, garnish with a little extra cilantro for freshness and serve while it’s warm and inviting.
How to Serve Mexican Ground Beef and Potato Skillet Recipe
Garnishes
A sprinkle of fresh cilantro and a dollop of tangy sour cream or crema really elevate this dish. Add some sliced jalapeños if you love heat or a wedge of lime for that lively citrus kick. These little extras bring color, texture, and different layers of flavor that your guests will adore.
Side Dishes
The Mexican Ground Beef and Potato Skillet Recipe is wonderfully versatile and pairs well with a crisp green salad, warm corn tortillas, or a refreshing pico de gallo. For a heartier meal, serve alongside Spanish rice or black beans—these sides keep the meal balanced and satisfying.
Creative Ways to Present
Try serving this skillet as a taco filling or spoon it over nachos for a fun twist. It also makes an excellent filling for stuffed bell peppers or even baked inside flaky puff pastry for a handheld meal everyone will talk about. The possibilities are as exciting as they are delicious!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers to an airtight container and refrigerate. The flavors deepen overnight, making it almost even better the next day. Stored this way, the skillet stays fresh for up to 3 days, perfect for quick lunches or an easy dinner comeback.
Freezing
This Mexican Ground Beef and Potato Skillet Recipe freezes beautifully. Portion it out into freezer-safe containers, leaving a bit of space for expansion. Freeze for up to 2 months. When you’re ready to enjoy it again, thaw overnight in the fridge for the best texture.
Reheating
Reheat leftovers gently on the stovetop over medium heat, stirring occasionally until warmed through. You can also microwave individual portions covered with a damp paper towel to keep the potatoes from drying out. Add a sprinkle of fresh cilantro or cheese after reheating to bring the dish back to life.
FAQs
Can I use a different type of potato?
Absolutely! Yukon golds or red potatoes work well because they hold their shape nicely while getting tender. Avoid waxy or super starchy varieties as they may turn mushy.
Is it possible to make this vegetarian?
Yes! Swap the ground beef for plant-based crumbles or black beans for a hearty, meat-free alternative. The spices and potatoes still shine wonderfully with these options.
How spicy is this dish?
It has a moderate heat thanks to the green chiles and chili powder, but nothing overwhelming. You can adjust the spice level by using milder chiles or adding more if you like it hotter.
Can I prepare this recipe ahead of time for a party?
Definitely! Prepare the skillet up to the point before adding cheese, then refrigerate. When ready to serve, reheat and add cheese right before serving for that fresh melted topping.
What type of cheese works best in this recipe?
Cheddar and Monterey Jack are classic choices because they melt smoothly and offer great flavor, but feel free to experiment with pepper jack or Oaxaca cheese for different textures and tastes.
Final Thoughts
This Mexican Ground Beef and Potato Skillet Recipe quickly became a favorite in my kitchen, and I’m confident it will find a special place in yours too. Between the ease of cooking everything in one pan and the vibrant, comforting flavors you get with every bite, it’s a real crowd-pleaser. So grab your skillet, gather the ingredients, and treat yourself and your loved ones to this warm, satisfying meal. You’ll be cooking it again and again in no time!
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Mexican Ground Beef and Potato Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Description
A hearty and flavorful Mexican Ground Beef and Potato Skillet recipe that combines tender potatoes, seasoned ground beef, and aromatic spices, topped with melted cheese and fresh cilantro. Perfect for a quick and satisfying weeknight dinner, ready in just 35 minutes.
Ingredients
Produce
- 1 pound potatoes, cut into 1/2 inch cubes
- 1/2 cup diced yellow onion
- 1 red bell pepper, diced
- 4 ounces diced green chiles
- 1/4 cup cilantro, chopped
Meat & Dairy
- 1 pound lean ground beef
- 1/2 cup shredded cheese (such as cheddar or Monterey Jack)
Pantry
- 2 tablespoons avocado oil
- Kosher salt and freshly ground black pepper to taste (approximately 1 – 1 1/2 teaspoons kosher salt)
- 2 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
Instructions
- Heat the oil and cook potatoes: Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. Once hot, swirl the oil to coat the skillet bottom evenly, then reduce heat to medium. Add the cubed potatoes and cook while stirring often for about 6 minutes, until the potatoes start to turn golden and become tender but still firm.
- Add ground beef and vegetables: Push the potatoes to one side of the skillet. Add the ground beef, crumbling it as it cooks. Then add the diced yellow onion and red bell pepper. Season with kosher salt and freshly ground black pepper to taste. Continue cooking, breaking up the beef further as it cooks through.
- Add chiles, spices, and cilantro: Stir in the diced green chiles, chili powder, ground cumin, smoked paprika, and chopped cilantro. Combine all ingredients thoroughly. Cook for an additional 6-8 minutes until the potatoes are fully tender and the beef is cooked through.
- Final seasoning and cheese topping: Taste and adjust seasoning with additional salt if needed. Sprinkle 1/2 cup shredded cheese evenly over the skillet and cook for another minute until the cheese melts. Garnish with extra cilantro if desired and serve hot.
Notes
- Use lean ground beef to reduce excess fat and calories.
- Make sure the potatoes are cut into uniform cubes for even cooking.
- Adjust chili powder and smoked paprika to suit your spice preference.
- You can substitute the cheese with a dairy-free option to make it lactose-free.
- Serve with warm tortillas or rice for a complete meal.
