Mexican Ground Beef and Potato Skillet

This Mexican Ground Beef and Potato Skillet is my answer to busy weeknight dinner chaos when I need something hearty, flavorful, and ready fast. This one-pan meal combines seasoned ground beef with tender potato cubes, colorful bell peppers, and melted cheese for a satisfying dinner that tastes like a fiesta. I love that everything cooks in one skillet, making cleanup incredibly easy.

I discovered this Mexican skillet recipe during a particularly hectic week when I needed meals that wouldn’t leave me with a sink full of dishes. The combination of cumin, chili powder, and smoky paprika transforms simple ground beef and potatoes into something that feels special and exciting. This Mexican Ground Beef and Potato Skillet has become one of my most-requested recipes because it’s versatile enough to serve as is, stuff into tacos, or pile on top of rice. The green chiles add just enough kick without overwhelming anyone at the table.

Simple Ingredients for Big Mexican Flavors

I always use Yukon gold potatoes for this Mexican Ground Beef and Potato Skillet because they cook faster than russets and have a naturally buttery flavor. Pro tip: cut your potatoes into small half-inch cubes so they cook quickly and evenly in the skillet.

• 2 tablespoons avocado oil
• 1 pound potatoes, cut into 1/2 inch cubes (Yukon gold preferred)
• 1 pound lean ground beef (90/10% or slightly leaner)
• 1/2 cup diced yellow onion
• 1 red bell pepper, diced
• Kosher salt and freshly ground black pepper to taste (approximately 1-1½ teaspoons kosher salt)
• 4 ounces diced green chiles (mild or hot depending on preference)
• 2½ teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 cup cilantro, chopped
• 1/2 cup shredded cheese (cheddar, colby jack, monterey jack, or pepper jack)

Personal tip: I prefer using 90/10 lean ground beef for this Mexican Ground Beef and Potato Skillet because it provides good flavor without excess grease. For the cheese, I love using pepper jack for a little extra heat, but cheddar is perfect if you’re feeding kids. Fresh cilantro makes a huge difference, so don’t skip it if you can help it.

Cooking Your Mexican Beef Skillet

Step 1: Heat the 2 tablespoons of avocado oil in your large 12-inch skillet over medium-high heat. When the oil is hot and shimmers slightly, swirl it around to coat the entire bottom of the skillet, then reduce the heat to medium. This prevents the potatoes from burning.

Step 2: Add the diced potatoes to the hot oil and spread them in an even layer. Let them cook, stirring often, for about 6 minutes. You’re looking for the potatoes to turn golden brown on the edges and start to become tender. They won’t be fully cooked yet, and that’s okay. They should still be a bit too firm to eat comfortably. This partial cooking gives them a head start.

Step 3: Push the potatoes to one side of the skillet. Add the ground beef to the empty side and immediately crumble it with your spatula or wooden spoon. Add the diced onion and red bell pepper right on top of the beef. Season everything generously with kosher salt and freshly ground black pepper. I use about 1 to 1½ teaspoons of salt depending on how salty my beef is, and about ½ teaspoon of pepper.

Step 4: Continue to break the beef apart into small crumbles as it cooks, mixing it with the onions and peppers. Cook for about 5-6 minutes, stirring occasionally, until the beef is no longer pink and the vegetables have softened. The onions should be translucent and the peppers should be tender-crisp. The beef should be nicely browned in spots.

Step 5: Add the diced green chiles, chili powder, ground cumin, smoked paprika, and chopped cilantro to the skillet. Stir everything together really well so the spices coat all the beef and potatoes evenly. The aroma should be incredible at this point, with all those warm Mexican spices filling your kitchen.

Step 6: Continue cooking, stirring often, for another 6-8 minutes until the potatoes are completely tender when you pierce them with a fork and the beef is cooked through. The potatoes should be soft enough to eat easily but still hold their shape. If your potatoes aren’t tender yet, reduce the heat slightly, cover the skillet with a lid, and cook a few minutes longer.

Step 7: Taste your Mexican Ground Beef and Potato Skillet and add additional salt if needed. Potatoes and ground beef both benefit from generous seasoning, so don’t be shy. Top with the shredded cheese of your choice, spreading it evenly over the surface. Let the skillet sit on the heat for another minute or so until the cheese melts beautifully over everything. Garnish with extra cilantro if desired and serve hot.

Pro tip: Don’t salt the potatoes too heavily at the beginning or they’ll take longer to soften. Season progressively as you cook for the best results.

What to Serve with Mexican Beef Skillet

This Mexican Ground Beef and Potato Skillet is filling enough to be a complete meal, but these sides enhance the flavors and add variety.

Avocado corn salad: Fresh corn mixed with tomatoes, onions, cilantro, and creamy avocado adds brightness and crunch. The cool salad balances the warm, spiced skillet beautifully.

Mixed greens salad with vinaigrette: A simple green salad with tangy vinaigrette provides freshness and helps cut through the richness of the beef and cheese. It’s light and refreshing.

Black beans: Warm black beans seasoned with cumin add extra protein and fiber. They’re traditional with Mexican flavors and make the meal even more satisfying.

Cilantro lime rice: Fluffy rice tossed with fresh cilantro and lime juice makes this Mexican Ground Beef and Potato Skillet stretch further. The rice soaks up all the delicious seasoned juices.

Tortilla chips and guacamole: Crunchy chips and creamy guacamole on the side turn this into a complete fiesta. Everyone loves scooping up bites of the skillet with chips.

More Flavorful Tex-Mex and Skillet Beef Recipes

This Mexican ground beef and potato skillet brings bold south-of-the-border flavors to your table, and there are more delicious recipes to explore. For a complete Tex-Mex dinner, pair this skillet with my Easy Ground Beef Enchiladas rolled with seasoned beef and smothered in enchilada sauce.

For another nutritious skillet meal, try my Southwest Ground Beef and Sweet Potato Skillet featuring naturally sweet potatoes and warm southwestern spices. When craving comfort casserole style, the Ground Beef Potatoes Casserole delivers hearty satisfaction straight from the oven.

Storing Your Mexican Skillet

Your Mexican Ground Beef and Potato Skillet will stay fresh in an airtight container in the refrigerator for 4-5 days. The flavors actually develop and improve after a day, making leftovers incredibly delicious. Make sure to let it cool completely before storing.

When you’re ready to reheat, I recommend warming it in a skillet over medium-low heat, stirring occasionally, until heated through. This keeps the potatoes from getting mushy. You can also microwave individual portions in 90-second intervals, stirring between each. Add a splash of water or broth if it seems dry.

Pro tip: While this dish is delicious, I don’t recommend freezing it because potatoes can develop a mealy, soggy texture once defrosted. If you want to meal prep, I suggest making a double batch and storing it in the fridge for quick lunches and dinners throughout the week. It reheats beautifully and tastes just as good as when freshly made.

Mexican Skillet Recipe Questions

Print