Mexican Ground Beef and Potato Skillet

You know those nights when you need something hearty, flavorful, and fast? That’s exactly why I fell in love with this Mexican Ground Beef and Potato Skillet. It’s become my go-to when I’m craving comfort food but don’t want to fuss—just one pan, a handful of ingredients, and boom, dinner’s ready.

I first made this dish on a chaotic weeknight when my fridge was looking sad and my patience was thinner than a tortilla. The magic happened when those crispy potatoes soaked up all the spicy beef juices, and the melty cheese pulled everything together. Now? It’s on repeat—especially when my kids beg for “the beefy potato thing” (their official review). Trust me, this skillet’s got that messy, delicious charm you want in a 30-minute meal.

Why You’ll Love This Mexican Ground Beef and Potato Skillet

This skillet meal checks all the boxes for busy cooks—here’s why it’s a total game-changer:

• One-pan wonder: Minimal cleanup means more time to actually enjoy your meal (or, let’s be real, collapse on the couch).
• Bold flavors without the work: Smoky paprika and cumin do heavy lifting while the potatoes soak up all that spicy beef goodness.
• Kid-approved magic: Even picky eaters gobble up the cheesy, beefy bites—mine fight over the crispy potato edges!
• Adapts to anything: Swap in what you’ve got—sweet potatoes, ground turkey, or extra jalapeños if you’re feeling wild.

Seriously, this dish tastes like you spent hours when really? 30 minutes flat.

Ingredients for Mexican Ground Beef and Potato Skillet

Here's everything you'll need to make this flavor-packed skillet (measurements matter—I've tested this a dozen times to get it just right!):

• 2 tablespoons avocado oil (or any high-heat oil—this keeps the potatoes crispy)
• 1 pound potatoes, cut into ½-inch cubes (I use Yukon Golds for their creamy texture)
• 1 pound lean ground beef (85/15 works best—enough fat for flavor without being greasy)
• ½ cup diced yellow onion (about 1 small onion—trust me, don't skip this flavor builder)
• 1 red bell pepper, diced (seeds and ribs removed—adds sweetness and color)
• Kosher salt and freshly ground black pepper, to taste (I use about 1-1½ teaspoons salt)
• 4 ounces diced green chiles (one small can—mild but adds authentic Mexican flavor)
• 2½ teaspoons chili powder (not the super spicy kind—just flavorful)
• 1 teaspoon ground cumin (smoky and earthy—the soul of Mexican cooking)
• ½ teaspoon smoked paprika (this is my secret weapon for depth)
• ¼ cup chopped cilantro (stems and all—they pack flavor!)
• ½ cup shredded cheese (I use a Mexican blend, but sharp cheddar works too)

Ingredient Notes & Substitutions

Got dietary needs or an empty pantry? No stress—here's how to adapt:

• Ground beef alternatives: Turkey, chicken, or plant-based crumbles work (add 1 tablespoon oil if using lean meats).
• Potato swap: Sweet potatoes add nice contrast (cut smaller—they cook faster).
• Dairy-free? Skip cheese or use Violife shreds—they melt surprisingly well!
• Spice adjustments: Too mild? Add ¼ teaspoon cayenne. Too bold? Cut chili powder to 2 tsp.
• No green chiles? Substitute ½ cup salsa verde (drain excess liquid first).

The beauty of this dish? It's forgiving. As long as you keep the core ratios (meat + potatoes + spices), you're golden.

Equipment You’ll Need

No fancy gadgets required here—just a few trusty kitchen staples that probably live in your drawers already. Here’s what I grab every time I make this Mexican Ground Beef and Potato Skillet:

• A large skillet (12-inch): Nonstick or cast-iron works great—just make sure it’s big enough so everything cooks evenly without steaming. (P.S. If you only have a 10-inch? Cook potatoes in batches—they need space to crisp up!)
• Sturdy spatula: Metal or heatproof silicone—something to scrape up those delicious browned bits without scratching your pan.
• Measuring spoons: Eyeballing spices is risky business—that cumin-to-paprika ratio matters!
• Chef’s knife & cutting board: For dicing onions, peppers, and potatoes. (Confession: I sometimes use pre-diced veggies when I’m extra lazy—no judgment.)

That’s it! No food processor, no stand mixer—just simple tools for a seriously flavorful meal. The only “extra” I’d recommend? A lid for melting the cheese at the end (but a baking sheet or foil works in a pinch).

How to Make Mexican Ground Beef and Potato Skillet

Alright, let's dive into the good stuff—here's exactly how I make this skillet magic happen in under 30 minutes. Follow these steps, and you'll have a sizzling, flavor-packed meal that'll make you feel like a weeknight hero.

Step 1: Cook the Potatoes

First things first: heat that oil in your large skillet over medium heat—you want it shimmering but not smoking. Toss in your ½-inch potato cubes (no bigger, or they'll take forever to cook!). Spread them in a single layer—crowding means steamed potatoes instead of crispy ones, and we want those golden edges.

Let them cook undisturbed for 4-5 minutes, then flip/stir. Repeat until they're fork-tender with browned spots (about 10 minutes total). Pro tip: If they're browning too fast, lower the heat slightly. Patience here pays off—underdone potatoes are sad potatoes!

Step 2: Brown the Beef and Veggies

Push the potatoes to one side (or remove temporarily if your skillet's small) and add the ground beef. Break it up with your spatula—no giant clumps allowed! When it's halfway browned (about 3 minutes), toss in the onion and bell pepper. Now the fun begins: let everything sizzle together until the beef is fully cooked and the veggies soften (another 4-5 minutes).

If there's more than 1 tablespoon of grease, drain it—unless you're into that (hey, no shame). I usually tilt the skillet and spoon out excess fat into a spare can. This keeps the dish hearty, not heavy.

Step 3: Season and Finish

Time for flavor fireworks! Sprinkle in all those spices—chili powder, cumin, smoked paprika, salt, and pepper. Stir like you mean it, coating every bit. Add the green chiles next (juice and all—that's free flavor!). Let it all mingle for 2 minutes, tasting and adjusting salt if needed.

Kill the heat and shower everything with cilantro and cheese. Cover with a lid (or foil) for 1-2 minutes—just until the cheese melts into gooey perfection. Don't overdo it, or the cheese turns rubbery. Serve straight from the skillet for maximum "wow" factor (and fewer dishes—win!).

Tips for the Best Mexican Ground Beef and Potato Skillet

After making this dish more times than I can count (and learning from a few mishaps!), here are my game-changing tips to nail it every time:

• Brown that beef right: Don’t just gray it—let it develop some crispy, caramelized bits for extra flavor. Resist stirring constantly! A little patience gives you those tasty browned edges.
• Potato perfection: Cut them evenly (½-inch is ideal) and don’t overcrowd the pan. If they’re soft but not crispy? Crank the heat up a smidge for the last 2 minutes.
• Spice smart: Taste as you go! The green chiles add mild heat, but if you want fire, stir in diced jalapeños with the bell pepper or add a dash of cayenne to the spice mix.
• Cheese timing: Sprinkle it on after turning off the heat—the residual warmth melts it perfectly without making it greasy or rubbery.
• Leftovers hack: The flavors actually deepen overnight! Just reheat gently so the potatoes don’t turn mushy (stovetop > microwave).

Trust me—these little tweaks take this skillet from “good” to “where’s my fork?!” territory.

Serving Suggestions for Mexican Ground Beef and Potato Skillet

This skillet dish is seriously satisfying on its own, but here's how I love to jazz it up when I'm feeling fancy (or just raiding my fridge for extras):

• The classic: Scoop it onto warm flour tortillas with a dollop of sour cream and fresh avocado slices—instant tacos!
• Brighten it up: A squeeze of lime juice and extra cilantro right before serving cuts through the richness beautifully.
• Crunch factor: Top with shredded lettuce, diced tomatoes, or even crushed tortilla chips for texture.
• Sidekick ideas: Black beans or Mexican rice round it out into a heartier meal (though honestly, I usually just eat it straight from the pan).

Pro tip: Set out bowls of toppings and let everyone customize their plate—my kids go wild for "build-your-own-skillet" night!

Storage and Reheating

This Mexican Ground Beef and Potato Skillet keeps like a dream—if you somehow have leftovers! Here’s how to store and reheat it without losing that just-cooked flavor and texture:

• Fridge storage: Pop cooled leftovers in an airtight container for up to 3 days. The potatoes actually soak up more flavor overnight (my secret lunch hack!).
• Freezer-friendly: Freeze in portion-sized containers for up to 2 months. Thaw in the fridge overnight before reheating—skip the microwave or you’ll get soggy potatoes.
• Reheating magic: For best results, warm it on the stovetop over medium-low heat with a splash of water or broth to keep it moist. Stir gently until heated through (about 5 minutes). If the cheese needs reviving, sprinkle a little extra on top and cover for the last minute.

Warning: Your kitchen will smell amazing all over again—expect hungry family members to appear out of nowhere!

Mexican Ground Beef and Potato Skillet Nutrition

Here’s the nutritional breakdown per serving (about 1¼ cups)—but remember, these are estimates based on my exact ingredients. Your numbers might dance a bit depending on your beef’s leanness, cheese choices, or if you go wild with extra avocado (no regrets!).

• Calories: 380
• Protein: 28g (thanks, beef!)
• Carbohydrates: 25g (mostly from those wholesome potatoes)
• Fiber: 4g (hello, veggie and potato skins!)
• Sugar: 4g (natural sugars from peppers and onions)
• Fat: 18g (healthy fats from avocado oil and beef)
• Saturated Fat: 6g (cheese’s delicious contribution)
• Sodium: 800mg (mostly from salt and cheese—reduce salt if sensitive)

Important note: Brands vary—pre-shredded cheese often has anti-caking agents that add sodium, while homemade spice blends might change the numbers slightly. I used Cronometer for these calcs, but your favorite nutrition app might show slightly different results based on its database.

This dish packs protein and complex carbs to keep you full, plus a decent vitamin C boost from the bell peppers. Not bad for a 30-minute skillet, right? For lighter versions, try ground turkey and reduced-fat cheese—though I’ll always vote for the full-flavor original!

FAQs About Mexican Ground Beef and Potato Skillet

Got burning questions about this skillet wonder? I've rounded up the ones I get asked most—plus all my tried-and-true solutions!

Can I freeze leftovers of this Mexican Ground Beef and Potato Skillet?

Absolutely! It freezes surprisingly well. Just cool completely, then pack into airtight containers (leave about ½ inch space for expansion). Thaw overnight in the fridge before reheating. Pro tip: The potatoes might soften slightly—I like to crisp them up in a dry skillet for 2 minutes after thawing. They'll still taste amazing!

How can I make this dish spicier?

Oh, I've got your heat fix right here! Try these easy upgrades:

• Swap mild green chiles for hot ones (or add both!)
• Stir in 1 diced jalapeño (seeds in = fire, seeds out = warm)
• Add ¼ teaspoon cayenne or chipotle powder to the spice mix
• Finish with your favorite hot sauce or pickled peppers

Start small—you can always add more heat but can't take it away!

What's the best potato type for this skillet?

After tons of testing, Yukon Golds are my gold standard (pun intended!). They hold their shape while getting creamy inside. Russets work too but may crumble more. For fun twists, try:

• Sweet potatoes (cut smaller—they cook faster)
• Baby potatoes (halved—no peeling needed!)
• Even cauliflower florets for low-carb versions

The key? Uniform sizing so everything cooks evenly.

Can I make this ahead for meal prep?

Yes! Cook everything except the cilantro and cheese. Cool and refrigerate for up to 2 days. When ready to eat, reheat the skillet mixture, then add fresh cilantro and melt the cheese on top. The flavors actually improve after mingling overnight—just those finishing touches keep it tasting fresh.

Help! My cheese turned rubbery—what went wrong?

Ah, the cheese dilemma! Here’s my foolproof method:

1. Turn off the heat before adding cheese
2. Sprinkle it evenly over the hot mixture
3. Cover with a lid for just 1-2 minutes—no more!

The residual heat melts it perfectly without overcooking. If you accidentally left it on the burner? A quick 10-second microwave zap can sometimes rescue it!

Try This Mexican Ground Beef and Potato Skillet Tonight!

There you have it—my ultimate weeknight lifesaver that's packed with flavor but light on effort. Now it's your turn! Whip up this Mexican Ground Beef and Potato Skillet and make it your own. Throw in extra veggies, crank up the heat, or keep it classic—just promise me you'll savor those crispy potatoes and melty cheese.

When you do make it (and I know you will!), come back and tell me how it went in the comments. Did your family go wild for it like mine does? Got a genius twist I should try? Spill all the delicious details—I read every single one!

Print