Easy Mexican Ground Beef and Potato Skillet – A One-Pan Weeknight Favorite

If you’ve ever craved something hearty but didn’t want to spend an hour in the kitchen, this Mexican Ground Beef and Potato Skillet is the answer. Imagine sizzling ground beef, golden potatoes, and smoky spices all cooked together in one pan. It’s comfort food with a Tex-Mex twist — the kind of meal that fills your home with that irresistible aroma of garlic, chili, and melted cheese. You’ll love how this simple skillet dinner comes together in just about 30 minutes, making it perfect for those busy weeknights when takeout sounds tempting, but you want something homemade and satisfying.

What is a Mexican Ground Beef and Potato Skillet?

At its heart, a Mexican Ground Beef and Potato Skillet is an all-in-one meal that balances bold Mexican-inspired flavors with simple ingredients. Think of it as a cozy, weeknight version of a classic “picadillo” — ground beef cooked with potatoes, spices, and veggies until everything becomes tender and flavorful. It’s savory, a little smoky, and completely satisfying.

What makes this dish shine is its versatility. You can scoop it over rice, wrap it inside warm tortillas, or serve it straight from the skillet topped with cheese and fresh cilantro. It’s the kind of recipe that checks every box: fast, affordable, and crowd-pleasing.

Ingredients You’ll Need

You don’t need anything fancy to make this meal. Most of these ingredients are likely already in your pantry or fridge.

Ingredients:

• 1 pound lean ground beef (90/10 or leaner)
• 3 medium Yukon gold potatoes, diced into ½-inch cubes
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 (4-ounce) can diced green chiles (mild or hot)
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• 1 cup shredded cheddar or Monterey Jack cheese
• 2 tablespoons chopped cilantro
• Optional toppings: sour cream, avocado slices, lime wedges

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These ingredients strike a balance between comfort and convenience. The ground beef brings rich flavor, while the potatoes soak up the spices beautifully. The green chiles and bell pepper add brightness and a subtle kick that ties everything together.

Step-by-Step Preparation

This recipe is as simple as it gets, but there’s a rhythm to getting that perfect texture — crisp potatoes, juicy beef, and melted cheese in every bite.

1. Sauté the potatoes:
Heat olive oil in a large skillet over medium heat. Add the diced potatoes and cook until they start to turn golden brown, about 8–10 minutes. Stir occasionally so they don’t stick or burn.

2. Brown the beef:
Push the potatoes to one side and add the ground beef, breaking it apart with a spoon. Sprinkle with a pinch of salt and pepper, and let it cook until browned and no longer pink.

3. Add the veggies and spices:
Stir in the onion, bell pepper, and garlic. Cook for another 3–4 minutes until fragrant and softened. Then add chili powder, cumin, smoked paprika, garlic powder, and diced green chiles. Mix everything well so the flavors blend and coat the meat and potatoes evenly.

4. Melt the cheese:
Lower the heat slightly and sprinkle shredded cheese over the top. Cover the skillet for 1–2 minutes until the cheese melts into a gooey, irresistible layer.

5. Garnish and serve:
Finish with chopped cilantro and, if you’d like, a squeeze of lime juice. Serve hot right from the skillet.

The secret here is patience with the potatoes. Letting them brown before adding moisture ensures they stay crisp on the edges but soft inside — a small step that makes a big difference.

Serving and Presentation Tips

This dish shines best when served family-style, straight from the skillet. You can keep it simple and rustic or dress it up with your favorite toppings.

For a classic dinner plate, spoon it into bowls and top with sour cream, fresh avocado, and a sprinkle of green onions. It also makes an excellent filling for tacos or burritos — especially if you’ve got leftovers. For a fun twist, try turning it into a breakfast hash by topping it with a fried egg and a dash of hot sauce the next morning.

Pair it with sides that enhance its flavor profile, like a corn and black bean salad, Spanish rice, or just some warm flour tortillas to soak up all the delicious juices.

Dietary Variations and Adaptations

What’s great about this recipe is how flexible it can be. You can easily adjust it to suit different diets without losing any flavor.

Gluten-Free:
This dish is naturally gluten-free, just double-check that your taco seasoning or chili powder is certified gluten-free.

Low-Carb or Keto-Friendly:
Swap out the potatoes for diced zucchini or cauliflower florets. They cook faster and keep the dish lighter while still absorbing those savory spices.

Vegetarian or Vegan:
Replace the ground beef with a plant-based ground meat alternative or a mix of black beans and lentils. Use dairy-free cheese or skip it altogether and finish with fresh avocado for creaminess.

Halal-Friendly:
Opt for halal-certified ground beef and verify your seasonings are halal-approved.

Low-Calorie Version:
Use lean ground turkey or chicken instead of beef and reduce the amount of cheese. You can also bulk it up with more veggies like corn, peas, or diced carrots to add volume without extra calories.

Cooking should always feel approachable, and these adaptations help make the Mexican Ground Beef and Potato Skillet fit into almost any dietary preference while keeping it flavorful.

Storage, Reheating, and Meal Prep Tips

This skillet meal is just as good the next day — sometimes even better. Store leftovers in an airtight container and refrigerate for up to 4 days. The flavors deepen overnight, making it an ideal meal-prep option.

To reheat, warm it in a skillet over medium-low heat to bring back the crispiness of the potatoes, or use the microwave for convenience. If you plan to freeze it, skip the cheese until after thawing and reheating to prevent a rubbery texture. While the potatoes may soften slightly after freezing, the taste remains comforting and satisfying.

You can also pre-cook the beef mixture and store it separately from the potatoes. When you’re ready to eat, just reheat both and add cheese fresh — that little extra step keeps it tasting like it was made that day.

Variation Ideas and Twists

There’s no single way to enjoy this dish — that’s what makes it fun. Try adding enchilada sauce or salsa for a saucier version. Swap in sweet potatoes for a subtle sweetness that pairs beautifully with the spices.

For extra veggies, toss in corn, zucchini, or spinach near the end of cooking. Want to go bolder? Add jalapeños or a few drops of your favorite hot sauce. You can even turn it into a loaded potato skillet by topping it with crispy bacon, cheese, and a drizzle of chipotle ranch.

Whether you stick to the classic or give it your own twist, the Mexican Ground Beef and Potato Skillet always delivers that satisfying, home-cooked flavor you’ll crave again and again.

When life feels too busy for complicated meals, this Mexican Ground Beef and Potato Skillet proves that simple can still taste amazing. It’s the kind of dish that brings comfort to the table — hearty, flavorful, and made with ingredients you already love. So next time you’re staring at a pack of ground beef and a few potatoes, you’ll know exactly what to do.

FAQ

Can I use frozen potatoes for this recipe?

Yes, you can use frozen diced potatoes or hash brown cubes to save time. Just thaw them slightly before adding to the skillet and reduce the initial cooking time so they don’t get too soft.

What type of potatoes work best?

Yukon gold potatoes are ideal because they hold their shape and brown beautifully. Russet potatoes will make the dish softer and creamier, while red potatoes offer a firmer bite.

Can I make this dish spicier?

Absolutely. Add diced jalapeños, extra chili powder, or a dash of hot sauce. You can also swap mild green chiles for the spicy version to bring up the heat.

How long can leftovers last?

Leftovers keep well in the fridge for 3 to 4 days. Store them in an airtight container and reheat in a skillet or microwave before serving. If freezing, skip the cheese and add it after reheating.

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