Go Back
Mexican Ground Beef and Potato Skillet is shown as a delicious and hearty featured image.

Easy Mexican Ground Beef and Potato Skillet

This easy Mexican ground beef and potato skillet is a flavorful and satisfying weeknight meal. It features seasoned ground beef, tender potatoes, and a medley of vegetables, all cooked in one skillet for easy cleanup. Top with your favorite Mexican toppings for a customizable and delicious dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground beef 80/20 blend recommended
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 jalapeño pepper, seeded and minced optional
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional
  • 1 pound Yukon gold potatoes, peeled and diced into 1/2-inch cubes
  • 1/2 cup beef broth
  • 1/4 cup chopped fresh cilantro
  • Salt to taste
  • Black pepper to taste
  • Optional toppings: shredded cheddar cheese
  • Optional toppings: sour cream
  • Optional toppings: avocado slices

Equipment

  • large skillet
  • Spoon
  • knife
  • cutting board
  • Measuring spoons
  • Measuring cups
  • Can opener
  • Lid for skillet

Method
 

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Add the onion, garlic, bell pepper, and jalapeño (if using) to the skillet and cook until softened, about 5-7 minutes.
  4. Stir in the chili powder, cumin, smoked paprika, and cayenne pepper (if using) and cook for 1 minute more, until fragrant.
  5. Add the diced tomatoes (undrained), potatoes, and beef broth to the skillet. Season with salt and black pepper to taste.
  6. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook until the potatoes are tender, about 15-20 minutes. Stir occasionally to prevent sticking.
  7. Remove the skillet from the heat and stir in the fresh cilantro.
  8. Taste and adjust seasoning as needed.
  9. Serve hot, topped with shredded cheddar cheese, sour cream, and avocado slices, if desired.

Notes

For best results, use Yukon gold potatoes. Ensure potatoes are diced uniformly for even cooking. Blooming the spices is essential for maximum flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can substitute ground turkey or chicken for ground beef. Add other vegetables like corn or black beans for added flavor and nutrition.