A hearty skillet dinner doesn’t have to take hours or dirty every pot in your kitchen. Mexican Ground Beef and Potato Skillet delivers bold, satisfying flavors in just 30 minutes, making it the kind of meal you’ll reach for again and again on busy weeknights. Seasoned ground beef mingles with golden potatoes and colorful bell peppers, all topped with melted cheese for a complete dinner that’s ready faster than takeout.
This recipe works beautifully for families because it’s simple enough for weeknight cooking but packed with enough flavor to feel special. The combination of tender potatoes, savory beef, and warm Mexican spices creates a dish that appeals to both kids and adults. Plus, everything cooks in one pan, which means cleanup is a breeze.
Why You’ll Love This Mexican Ground Beef and Potato Skillet
Time is the biggest win here. From start to finish, you’re looking at 30 minutes, and most of that is hands-off cooking time. The potatoes cook right alongside the beef, absorbing all those flavorful drippings and spices as they soften.
The protein content makes this filling enough to stand on its own. With lean ground beef as the base, you get a satisfying meal that keeps everyone full without feeling heavy. The potatoes add substance and help stretch the beef further, making this budget-friendly without sacrificing taste.
Versatility is another major advantage. Serve it straight from the skillet for an easy weeknight dinner, spoon it into tortillas for tacos, or even top it with a fried egg for breakfast hash the next morning. The Mexican-inspired seasonings work with whatever direction you want to take it.
Cleanup is minimal since everything cooks in one skillet. No multiple pans to wash, no complicated steps, just straightforward cooking that delivers big flavor. The cheese melts right on top at the end, creating a gooey, satisfying finish that ties everything together.
Ingredients for Mexican Ground Beef and Potato Skillet
I always use Yukon Gold potatoes for this recipe because they hold their shape well during cooking and have a naturally buttery flavor. The thin skin means you can skip peeling if you want, which saves time and adds extra nutrients.
- 1 lb lean ground beef, 90/10 or leaner
- 1 lb Yukon Gold potatoes, cut into 1/2 inch cubes, peeling optional
- 2 tbsp avocado oil or olive oil
- 1/2 cup diced yellow onion
- 1 red bell pepper, diced
- 4 oz canned diced green chiles, mild or hot
- 2 1/2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 cup shredded cheese, Cheddar, Monterey Jack, or Mexican blend
- 1/4 cup fresh cilantro, chopped
- Kosher salt and freshly ground black pepper to taste, approximately 1 to 1 1/2 tsp salt
Lean ground beef is important here because it keeps the dish from becoming greasy. Choose 90/10 or even 93/7 if you prefer. The beef browns nicely without leaving pools of fat in the pan, which makes for a cleaner final dish.
For the potatoes, consistency in size matters more than you might think. Cut them into uniform 1/2-inch cubes so they all cook at the same rate. Larger chunks won’t soften in time, while smaller pieces can turn mushy. Fresh cilantro brings a bright, herbaceous note that balances the richness of the beef and cheese. I add some during cooking and save extra for garnish, which gives you layers of fresh flavor throughout.
How to Make Mexican Ground Beef and Potato Skillet
The order of operations makes a real difference in how this dish turns out. Starting with the potatoes gives them a head start, which is crucial for getting everything done in 30 minutes.
- Heat the avocado oil in a large 12-inch skillet over medium-high heat. Once the oil shimmers, reduce the heat to medium and add the diced potatoes. Cook, stirring often, for about 6 minutes until they start to turn golden brown and soften slightly. The potatoes should develop some color on the edges but won’t be fully tender yet.
- Push the potatoes to one side of the skillet. Add the ground beef to the empty side, using a wooden spoon or spatula to break it into crumbles. Let the beef cook undisturbed for 2 minutes to develop a nice brown crust, then continue breaking it up as it cooks. Once the beef starts to brown, add the diced onion and red bell pepper, distributing them around the pan.
- Season the entire mixture with salt and pepper. Sprinkle the diced green chiles, chili powder, cumin, and smoked paprika over everything. Add the chopped cilantro and stir the ingredients together, making sure the spices coat the beef and vegetables evenly.
- Continue cooking for 6 to 8 minutes, stirring occasionally, until the potatoes are completely fork-tender and the beef is cooked through with no pink remaining. The vegetables should be soft and the mixture should smell fragrant with all those spices blooming in the heat.
- Sprinkle the shredded cheese evenly over the top of the skillet. Cover with a lid and let it sit for 1 to 2 minutes off the heat until the cheese melts completely and becomes bubbly.
- Remove the lid and garnish with additional fresh cilantro. Serve immediately while everything is hot and the cheese is still gooey.
In my experience, the key to perfectly cooked potatoes is cutting them small enough and giving them that initial head start. Don’t skip the step of letting the beef brown before breaking it up completely. Those caramelized bits add serious depth to the final flavor.
What to Serve with Mexican Ground Beef and Potato Skillet
This skillet is substantial enough to serve on its own, but a few simple sides round out the meal nicely.
Cilantro Lime Rice: Fluffy white rice tossed with fresh lime juice, chopped cilantro, and a pinch of salt provides a cool, citrusy contrast to the warm spices in the skillet. The rice also helps soak up any flavorful juices.
Simple Green Salad: Crisp romaine lettuce, sliced radishes, and cucumber with a lime vinaigrette offers a refreshing crunch. The acidity cuts through the richness of the beef and cheese beautifully.
Black Beans: Warm black beans seasoned with cumin and garlic add extra protein and fiber. They’re budget-friendly and complement the Mexican flavors without competing for attention.
Pico de Gallo: Fresh tomatoes, onions, jalapeños, and cilantro mixed together create a bright, chunky salsa that adds moisture and freshness to each bite. The raw vegetables provide a nice textural contrast.
Warm Flour Tortillas: Soft tortillas are perfect for scooping up the beef and potato mixture. You can turn the whole meal into a build-your-own taco bar, which kids especially love.
Mexican Street Corn Salad: Grilled corn kernels tossed with cotija cheese, lime juice, chili powder, and cilantro brings sweet, tangy, and creamy elements that balance the savory skillet.
Guacamole and Chips: Creamy avocado dip with crunchy tortilla chips makes an easy starter or side. The cool, rich guacamole pairs naturally with the warm, spiced beef.
Pro Tips & Variations
Cut Evenly: The most common mistake is cutting the potatoes unevenly. Take an extra minute to make sure they’re all roughly the same size. This ensures they cook through at the same time and you don’t end up with some that are mushy and others that are still hard.
Choose Your Heat Level: The canned green chiles come in mild and hot varieties. Start with mild if you’re cooking for kids or anyone who doesn’t enjoy spice. You can always serve hot sauce on the side for those who want more kick.
Make It Spicier: Add diced jalapeños along with the bell pepper, or stir in a teaspoon of chipotle chili powder for smoky heat. A few dashes of hot sauce mixed in at the end also works well.
Swap the Protein: Ground turkey or chicken works just as well as beef. You may need to add a tablespoon of extra oil since these leaner meats don’t release as much fat. Ground pork gives you a slightly richer flavor.
Add More Vegetables: Diced zucchini, corn kernels, or black beans can be stirred in during the last few minutes of cooking. These additions boost the nutritional value and help stretch the recipe to feed more people.
Different Cheese Options: While Cheddar and Monterey Jack are classics, queso fresco crumbled on top adds a salty, tangy finish. Pepper Jack brings extra spice, and a Mexican cheese blend gives you a mix of flavors.
Breakfast Hash Version: Top individual servings with a fried or poached egg. The runny yolk mixes with the beef and potatoes to create a rich, satisfying breakfast or brunch dish.
Storage & Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually develop more as the dish sits, making leftovers especially tasty. The potatoes will absorb some of the seasoning, becoming even more flavorful.
Reheat in a skillet over medium heat, adding a splash of water or broth to prevent sticking. Stir occasionally until heated through, about 5 to 7 minutes. You can also microwave individual portions in 1-minute intervals, stirring between each, until hot.
Freezing works well for this recipe. Let the mixture cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. The potatoes may become slightly softer after freezing, but the flavor remains excellent.
For meal prep, divide the cooked mixture into individual containers. Store the cheese separately and sprinkle it on top when you reheat each portion. This prevents the cheese from becoming rubbery. Fresh cilantro should also be added fresh rather than stored with the leftovers.
Common Questions
Can I use russet potatoes instead of Yukon Gold? Russet potatoes will work, but they tend to break down more easily and can become mushy. If using russets, cut them slightly larger, around 3/4-inch cubes, and be gentle when stirring to keep them intact.
What if I don’t have fresh cilantro? Fresh parsley makes a decent substitute, though the flavor will be different. You can also use 1 to 2 teaspoons of dried cilantro, but fresh really makes this dish shine. In a pinch, just skip it and add extra lime juice for brightness.
How do I prevent the potatoes from sticking? Make sure your pan is well-heated before adding the potatoes, and use enough oil. Stir frequently during the first few minutes to create a barrier between the potatoes and the pan. A nonstick or well-seasoned cast iron skillet helps.
Can I make this ahead of time? You can cook the entire dish up to 2 days ahead. Store it in the refrigerator without the cheese topping. When ready to serve, reheat in a skillet and add the cheese at the end so it melts fresh.
Is this recipe keto-friendly? As written, no, because of the potatoes. To make it low-carb, substitute the potatoes with cauliflower florets or diced radishes. Both soften nicely and absorb the flavors while keeping carbs low.
This Mexican Ground Beef and Potato Skillet proves that simple ingredients and straightforward cooking can deliver amazing results. It’s the kind of dinner that becomes part of your regular rotation because it’s reliable, delicious, and easy. Give this a try next time you need something satisfying on the table without spending all evening in the kitchen.
Mexican Ground Beef and Potato Skillet
Ingredients
Equipment
Method
- Heat the avocado oil in a large 12-inch skillet over medium-high heat. Once hot, reduce heat to medium and add the diced potatoes. Cook, stirring often, for about 6 minutes until they start to turn golden brown and become slightly tender.
- Push the potatoes to one side of the skillet. Add the ground beef to the empty side, breaking it into crumbles with a wooden spoon. Let it cook undisturbed for 2 minutes to develop a brown crust, then continue breaking it up. Once the beef starts to brown, add the diced onion and red bell pepper.
- Season the mixture with salt and pepper. Add the diced green chiles, chili powder, cumin, smoked paprika, and chopped cilantro. Stir everything together until the spices coat the beef and vegetables evenly.
- Continue cooking for 6 to 8 minutes, stirring occasionally, until the potatoes are completely fork-tender and the beef is cooked through with no pink remaining. The mixture should be fragrant and well combined.
- Sprinkle the shredded cheese evenly over the top of the skillet. Cover with a lid and remove from heat. Let sit for 1 to 2 minutes until the cheese melts completely and becomes bubbly.
- Remove the lid and garnish with additional fresh cilantro. Serve immediately while hot.
