Name: Mexican Ground Beef and Potato Skillet Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 tablespoons avocado oil; 1 pound potatoes, cut into 1/2 inch cubes; 1 pound lean ground beef; 1/2 cup diced yellow onion; 1 red bell pepper, diced; Kosher salt and freshly ground black pepper to taste (approximately 1 – 1 1/2 teaspoons kosher salt); 4 ounces diced green chiles; 2 1/2 teaspoons chili powder; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/4 cup cilantro, chopped; 1/2 cup shredded cheese (such as cheddar or Monterey Jack)

If you’re craving a delicious, hearty dinner that comes together quickly, you’ll love this Mexican Ground Beef and Potato Skillet Recipe. I absolutely love how the potatoes soak up the bold spices while the ground beef stays juicy and flavorful—it’s comfort food with a little kick! Perfect for busy weeknights when you want something satisfying but don’t want to spend hours in the kitchen.

When I first tried this recipe, I was surprised by how well the simple ingredients blended together for a robust flavor. Plus, it’s so versatile—you can tweak the spices or veggies depending on what you have on hand. This Mexican Ground Beef and Potato Skillet Recipe is definitely one of my go-to meals when I want to impress family or keep things cozy with minimal fuss.

💚

Why You’ll Love This Recipe

Simple and Quick: Ready in about 35 minutes, it’s perfect for busy nights when you want a home-cooked meal without the hassle.
Rich, Layered Flavors: The combination of chili powder, cumin, smoked paprika, and green chiles gives that authentic Mexican kick that wakes up your taste buds.
One-Pan Wonder: Minimal cleanup means you spend more time enjoying your meal, not scrubbing dishes.
Versatile Comfort Food: It works great for family dinners, meal prep, or even casual get-togethers where everyone loves a bold, filling dish.

Mexican Ground Beef and Potato Skillet, Mexican beef and potato skillet, quick Mexican ground beef recipe, hearty beef and potato dinner, easy Mexican skillet meal A skillet filled with a cooked dish made of small diced yellow potatoes, ground meat, and diced red bell peppers, all mixed well and covered with melted cheese that is white and light orange. The food is sprinkled with chopped green herbs on top. The skillet is dark and sits on a white marbled surface. There is a white cloth near the skillet and some fresh green herbs beside it.

Ingredients You’ll Need

This Mexican Ground Beef and Potato Skillet Recipe calls for simple staples you probably already have in your kitchen. Each ingredient plays a key role in developing the hearty and zesty flavor profile that I adore.

Avocado oil: Perfect for high heat cooking with a neutral flavor that won’t overpower the dish.
Potatoes: I like using Yukon Gold for their creamy texture, but russets work well too.
Lean ground beef: Choose 85% lean or higher to avoid excess grease but keep flavor.
Yellow onion: Adds sweetness and depth when cooked down.
Red bell pepper: Offers a bright, fresh crunch along with color.
Kosher salt and black pepper: Essential for seasoning and bringing everything together.
Diced green chiles: Adds subtle heat and a smoky note—canned ones are super convenient.
Chili powder: The heart of the seasoning blend for that classic Mexican flavor.
Ground cumin: Brings earthiness and warmth.
Smoked paprika: A little smoky sweetness that elevates the dish.
Fresh cilantro: Adds bright herbal notes just before serving.
Shredded cheese: I usually go for cheddar or a Mexican blend to melt on top.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the great things about this Mexican Ground Beef and Potato Skillet Recipe is how adaptable it is. I like to swap out veggies or spice mixes depending on the season or what’s in my fridge.

Spice level: Sometimes I add a diced jalapeño or a splash of hot sauce to amp up the heat when I’m craving extra spice.
Vegetarian tweak: You can swap the ground beef for crumbled tofu or black beans for a meatless version that’s just as flavorful.
Cheese options: Queso fresco or pepper jack add interesting twists on the topping that keep it exciting.
Sweet potatoes: Switching regular potatoes with sweet potatoes creates a subtly sweet balance to the spices.

How to Make Mexican Ground Beef and Potato Skillet Recipe

Step 1: Sauté the Potatoes Until Golden

Heat the avocado oil in your largest skillet over medium-high heat until it’s shimmering. I like to swirl the pan to coat it evenly before dropping in the cubed potatoes. Stir often, cooking about 6 minutes, until they start turning golden and just become tender—don’t overcook here because they’ll soften more later with the beef.

Step 2: Cook the Beef and Veggies Together

Push the potatoes to one side of the skillet and add the ground beef right next to them. Crumble it up with your spatula, then toss in diced onion and red bell pepper. Season with kosher salt and black pepper to taste. Stir frequently as the beef browns and the veggies soften—this usually takes around 5-7 minutes.

Step 3: Add the Spices, Chiles, and Finish Cooking

Now’s the time to stir in the diced green chiles along with chili powder, cumin, smoked paprika, and fresh cilantro. Mix everything well so those spices coat the beef and potatoes. Cover loosely and let it cook for another 6-8 minutes, until the potatoes are fork-tender and the beef is fully cooked through.

Step 4: Melt the Cheese and Serve Hot

Sprinkle shredded cheese over the top, then cover again just for a minute or two so it melts nicely. I often add a little extra cilantro for garnish, which gives a fresh pop that brightens the entire dish. Serve it sliding straight out of the skillet for that cozy, rustic feel.

👨‍🍳

Pro Tips for Making Mexican Ground Beef and Potato Skillet Recipe

Even Potato Cubes: I always cut my potatoes into uniform half-inch pieces, so they cook evenly and have a consistent texture.
Don’t Overcrowd the Pan: Giving space helps the potatoes brown nicely rather than steam.
Season Gradually: I add salt in stages – once with the beef and again after everything’s cooked – to avoid over-seasoning.
Use Fresh Herbs Wisely: Adding cilantro at the end preserves its flavor, so it doesn’t get lost in cooking.

How to Serve Mexican Ground Beef and Potato Skillet Recipe

Garnishes

I love topping this skillet with extra chopped cilantro and a squeeze of fresh lime juice right before serving—such a simple way to brighten those rich flavors. Sometimes, I add a dollop of sour cream or some sliced avocado on the side for creaminess that balances the spices.

Side Dishes

My family goes crazy when I pair this with a simple side salad or steamed veggies for some crunch and freshness. If you want to go all-in, warm corn tortillas on the side are fantastic for scooping up every last bit.

Creative Ways to Present

For a fun party twist, I’ve served this dish inside baked bell peppers or stuffed into warm pita pockets with shredded lettuce and diced tomatoes. It’s always a hit when you set out a taco-style spread with all the fixings!

Make Ahead and Storage

Storing Leftovers

After dinner, I cool the leftovers completely before transferring them to an airtight container in the fridge. It stays fresh for about 3-4 days, making great lunches or quick dinners when you’re short on time.

Freezing

I’ve frozen this skillet successfully by portioning it into freezer bags. When you’re ready to eat, thaw overnight in the fridge and reheat gently on the stove or microwave. Potatoes may get slightly softer, but the flavors hold up beautifully.

Reheating

I recommend reheating over medium heat in a skillet with a splash of water or broth to keep the potatoes from drying out. Stir occasionally until warmed through and finish with a sprinkle of fresh cilantro or cheese if you like.

FAQs

Can I use a different type of meat in this Mexican Ground Beef and Potato Skillet Recipe?

Absolutely! While ground beef brings great flavor and texture, you can swap it out for ground turkey, chicken, or even plant-based crumbles if you prefer. Just adjust cooking times slightly to ensure the protein is fully cooked.
What type of potatoes work best for this recipe?

I recommend Yukon Gold or red potatoes because they hold their shape well while becoming tender. Russet potatoes can work too, but they might get a bit mushy after cooking.
How spicy is this skillet, and can I adjust heat levels?

This skillet has a mild to medium heat from the chili powder and green chiles. If you want more heat, feel free to add jalapeños, chipotle powder, or hot sauce. If you prefer mild, reduce the chili powder or omit the chiles.
Can I make this recipe ahead of time?

Yes! It stores well in the fridge and can even be frozen for later. Just reheat gently to keep the potatoes tender and the beef juicy.

Final Thoughts

Making this Mexican Ground Beef and Potato Skillet Recipe feels like sharing a little slice of my kitchen with you. It’s one of those dishes that’s reliably delicious and satisfying, no matter how many times you make it. I hope you enjoy the bright flavors, easy prep, and cozy vibes as much as my family and I do. Give it a try soon—you might just find your new weeknight favorite!

Mexican Ground Beef and Potato Skillet Recipe