Mexican Ground Beef and Potato Skillet Recipe

I’m so excited to share this Mexican Ground Beef and Potato Skillet Recipe with you! It’s one of those meals that feels like a warm hug on a plate—comforting, flavorful, and surprisingly simple to pull together. When I first tried it, I was amazed by how the tender potatoes soak up all those rich, spicy notes from the ground beef and seasonings. It’s perfect for busy weeknights when you want something hearty without fussing over too many pots and pans.

This skillet recipe is not only delicious but also incredibly versatile. You can switch up the veggies or adjust the heat to match your mood, and it still turns out fantastic every time. Whether you’re cooking for family or meal prepping for the week, this Mexican Ground Beef and Potato Skillet Recipe is a winner that’s always ready to impress.

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Ingredients You’ll Need

This Mexican Ground Beef and Potato Skillet Recipe relies on ingredients that blend perfectly to build layers of flavor, from crispy potatoes to tender beef infused with warm spices. A tip for shopping: look for firm potatoes that hold their shape well during cooking, like Yukon Gold or red potatoes.

• Avocado oil: I love this oil for its high smoke point, so it’s perfect for sautéing without burning.
• Potatoes: Cubed about half an inch, they get crispy on the outside and tender inside—a must for texture contrast.
• Lean ground beef: Using lean beef cuts down on excess grease but still delivers rich flavor.
• Yellow onion: Adds natural sweetness that balances the spices.
• Red bell pepper: Provides a pop of color and subtle sweetness.
• Kosher salt and freshly ground black pepper: Essential for seasoning and balancing flavors.
• Diced green chiles: These bring a gentle heat and smoky vibe without overpowering.
• Chili powder: The backbone of the Mexican seasoning in this dish.
• Ground cumin: Adds earthiness and depth.
• Smoked paprika: Gives a smoky, slightly sweet kick that’s my secret weapon.
• Cilantro: Fresh chopped cilantro brightens everything up with herbal zest.
• Shredded cheese: I use a sharp cheddar for melting gooey goodness, but feel free to swap with Mexican cheese blends.

Variations

Everyone’s palate is a little different, and I love how adaptable this Mexican Ground Beef and Potato Skillet Recipe is. I often tweak it depending on what’s on hand or who I’m serving, so don’t hesitate to get creative.

• Vegetarian version: I’ve swapped the ground beef for crumbled tofu or plant-based meat alternatives and added extra bell peppers and corn—a total hit with veggie lovers.
• Spicier kick: Add fresh jalapeños or a dash of cayenne pepper to suit heat lovers in your family (like mine!).
• Cheese swaps: Queso fresco or Monterey Jack also work beautifully to keep it authentic but different.
• Extra veggies: For a colorful twist, I toss in zucchini or corn kernels—seasonality and preferences always welcome.

How to Make Mexican Ground Beef and Potato Skillet Recipe

Step 1: Sauté the Potatoes to Perfection

Start by heating your avocado oil in a large skillet over medium-high heat. When the oil shimmers, swirl it around to coat the pan evenly, then lower the heat to medium. Toss in your cubed potatoes and keep stirring every minute or two — you want them to develop a golden crust but not burn. After about 6 minutes, they should start softening but still hold their shape. This step is key to achieving that perfect crispy-tender texture that I always look forward to.

Step 2: Cook the Ground Beef, Onion, and Red Bell Pepper

Push the potatoes to one side of the skillet, then add the ground beef alongside the onion and diced red bell pepper. As the beef cooks, crumble it apart with your spatula and season generously with salt and pepper. The vegetables cook down as the beef browns, helping build the dish’s savory base. Keep stirring occasionally to make sure everything cooks evenly.

Step 3: Add the Green Chiles, Spices, and Cilantro

Once the beef is fully browned and the onions are translucent, stir in the diced green chiles, chili powder, cumin, smoked paprika, and chopped cilantro. Mix everything thoroughly so those spices coat the meat and potatoes evenly. Then, let it cook for another 6 to 8 minutes until the potatoes are tender all the way through and the flavors have melded beautifully. This is when the magic happens—your kitchen will smell amazing!

Step 4: Finish with Cheese and Serve

Give the skillet a final taste to see if it needs a little extra salt, then sprinkle the shredded cheese evenly over the top. Cover the skillet with a lid or a piece of foil and let it sit off the heat for a minute to melt the cheese perfectly. I love this finishing touch because it binds everything together and adds a rich, melty layer that’s hard to resist. Garnish with a little extra cilantro if you like and serve it up warm.

How to Serve Mexican Ground Beef and Potato Skillet Recipe

Garnishes

I usually top this skillet with fresh cilantro and a squeeze of lime juice for brightness. Sometimes I add diced avocado or a dollop of sour cream for creaminess—it really transforms the dish. And if you like heat, a few sliced jalapeños or a drizzle of hot sauce always does the trick.

Side Dishes

I like pairing this dish with a simple side salad dressed in lime vinaigrette or some warm corn tortillas to scoop up every last bite. Mexican-style rice or black beans also make a lovely hearty addition if you want to stretch the meal further.

Creative Ways to Present

For casual get-togethers, I’ve served this skillet straight from the pan on the table alongside bowls of toppings like chopped onions, jalapeños, cheese, and guacamole so guests can customize their plates. It always sparks conversation and sharing, which I love.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it keeps well for about 3 to 4 days. The spices actually develop more as it sits, but I recommend reheating gently to keep the potatoes from drying out.

Freezing

This Mexican Ground Beef and Potato Skillet Recipe freezes surprisingly well. After cooling completely, I portion it into freezer-safe containers or bags that can last up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

I reheat leftovers in a skillet over medium-low heat with a splash of water or broth to steam the potatoes gently. This method keeps the beef tender and avoids drying out like a microwave sometimes does. If I want cheese melted again, I’ll sprinkle a little fresh on top and cover the pan briefly.

FAQs

Final Thoughts

This Mexican Ground Beef and Potato Skillet Recipe holds a special place in my kitchen because it brings everyone together with minimal fuss and maximum flavor. It’s the kind of meal that feels homemade and satisfying, yet it’s easy enough to make any night of the week. I hope you enjoy making it as much as I do—once you try it, I bet it’ll become one of your go-to recipes too!

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