Can I use frozen potatoes for this recipe?

Yes, you can use frozen diced potatoes or hash brown cubes to save time. Thaw them slightly before adding to the skillet and reduce the initial cooking time to keep them firm.

What type of potatoes work best?

Yukon gold potatoes are best because they hold their shape and brown well. Russet potatoes make the dish creamier, while red potatoes stay firm and slightly crisp.

Can I make this dish spicier?

Yes, add diced jalapeños, more chili powder, or hot sauce. Swapping mild green chiles for the hot variety will increase the spice level too.

How long can leftovers last?

Leftovers last 3–4 days in the fridge when stored in an airtight container. Reheat in a skillet or microwave, and if frozen, add cheese after reheating for best texture.

Mexican Ground Beef and Potato Skillet – 5-Star Easy Dinner Recipe

Name: Mexican Ground Beef and Potato Skillet
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
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

Description

This Mexican Ground Beef and Potato Skillet is a quick and hearty one-pan dinner packed with bold Tex-Mex flavors. Juicy ground beef, golden potatoes, and melted cheese come together in 30 minutes for a meal that’s both comforting and family-friendly.

Ingredients

Scale

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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Instructions

Heat olive oil in a large skillet over medium heat. Add diced potatoes and cook until golden brown, about 8–10 minutes.
Push potatoes to one side and add ground beef. Season with salt and pepper, then cook until browned and no longer pink.
Stir in onion, bell pepper, and garlic. Cook for 3–4 minutes until fragrant and softened.
Add chili powder, cumin, smoked paprika, garlic powder, and diced green chiles. Stir well to combine everything evenly.
Reduce heat slightly, sprinkle shredded cheese over the top, and cover for 1–2 minutes until melted.
Garnish with cilantro and serve hot with avocado, lime, or sour cream.

Notes

For a spicier version, use hot green chiles or add diced jalapeños.
This dish is great for meal prep — store leftovers for up to 4 days in the fridge.
For a lighter meal, substitute ground turkey or cauliflower for potatoes.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Skillet
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 3
Sodium: 780
Fat: 28
Saturated Fat: 11
Unsaturated Fat: 14
Trans Fat: 0.5
Carbohydrates: 25
Fiber: 4
Protein: 29
Cholesterol: 85