There’s something satisfying about a dinner that comes together in one pan, especially when it’s loaded with bold Mexican flavors and hearty ingredients. This Mexican Ground Beef and Potato Skillet delivers exactly that: golden potatoes, seasoned beef, colorful peppers, and melted cheese all working together beautifully. I’ve been making variations of this recipe for years, and it consistently wins over even the pickiest eaters at my table.
Table of Contents
Ingredients for Mexican Ground Beef and Potato Skillet
I always start by prepping everything before I turn on the stove, which makes the cooking process so much smoother. The beauty of this recipe lies in its simplicity, using ingredients you probably already have in your pantry. My go-to for this dish is russet potatoes because they hold their shape beautifully and develop those crispy golden edges we’re after.
- 2 tablespoons avocado oil (or olive oil)
- 1 pound potatoes (cut into 1/2 inch cubes) – I recommend russet or Yukon gold for the best texture
- 1 pound lean ground beef (90/10 or 93/7) – Leaner beef prevents excess grease in the pan
- 1/2 cup diced yellow onion
- 1 red bell pepper (diced)
- Kosher salt and freshly ground black pepper to taste (start with 1 teaspoon kosher salt) – I usually taste and adjust at the end
- 4 ounces diced green chiles
- 2 1/2 teaspoons chili powder – My preference is to use a quality chili powder for deeper flavor
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika – In my experience, this adds wonderful smoky depth
- 1/4 cup cilantro (chopped, plus extra for garnish)
- 1/2 cup shredded cheese (Mexican blend or cheddar)
Step-by-Step Instructions
I recommend having all your ingredients prepped and ready before you start cooking since this recipe moves quickly once you begin.
Step 1: Heat the avocado oil in a 12-inch cast iron skillet over medium-high heat. Once the oil shimmers and moves easily across the pan (about 1 minute), swirl to coat the bottom completely, then reduce heat to medium. Add the potato cubes in a single layer and cook for 6 minutes, stirring every minute or so. You’re looking for golden brown edges and slight softening, but they should still be firm when pierced with a fork.
Step 2: Push the potatoes to one side of the skillet. Add the ground beef to the empty side, breaking it up with a wooden spoon. Add the diced onion and red bell pepper directly onto the beef. Season with salt and pepper. Cook for 5 to 6 minutes, continuing to break the beef into small crumbles as it browns. The beef should lose all its pink color and the vegetables should start softening. If your beef releases a lot of fat, carefully spoon out excess grease, leaving about 1 tablespoon in the pan.
Step 3: Add the green chiles, chili powder, cumin, smoked paprika, and cilantro to the skillet. Stir everything together, making sure the spices coat the beef and potatoes well. Continue cooking for 6 to 8 minutes, stirring occasionally, until the potatoes are easily pierced with a fork and the beef is fully cooked through. Taste and adjust seasoning now, adding more salt if needed.
Step 4: Sprinkle the shredded cheese evenly over the top of the skillet. Let it sit for 1 minute without stirring, allowing the cheese to melt completely. Remove from heat, garnish with extra cilantro if desired, and serve immediately while it’s hot and melty.
Best Side Dishes for Mexican Ground Beef and Potato Skillet
This hearty skillet pairs beautifully with lighter sides that complement the rich, spicy flavors without overwhelming your plate.
Mexican Street Corn: The creamy, tangy flavors of corn with cotija cheese and lime create a perfect contrast to the savory beef and potatoes. The sweetness of the corn balances the spice level nicely.
Simple Green Salad with Cilantro-Lime Dressing: A crisp salad with romaine, cherry tomatoes, and a zesty dressing cuts through the richness of the cheese and beef, adding freshness and crunch to your meal.
Black Beans and Rice: This classic pairing adds extra protein and fiber while complementing the Mexican spice profile perfectly. The rice soaks up any delicious pan juices.
Refried Beans: Creamy beans on the side add extra protein and fiber while staying true to the Mexican flavor theme. They’re especially good for scooping up with tortilla chips.
Warm Flour Tortillas: Soft tortillas are perfect for creating quick tacos with the skillet mixture, and they’re great for younger kids who prefer wrapping their food. You could even turn this into street tacos style.
Keeping It Fresh and Serving Smart
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making this an excellent meal prep option for busy weeks.
For reheating, I recommend using a skillet over medium heat with a splash of water to prevent drying out. Microwave reheating works too, just cover the dish and heat in 1-minute intervals, stirring between each round. The cheese might separate slightly, but it still tastes delicious.
This skillet is incredibly versatile beyond just serving it as-is. Use the leftovers as a filling for breakfast burritos, spoon it over baked sweet potatoes, or turn it into taco-style bowls with rice. You can also freeze portions for up to 3 months by storing in freezer-safe containers. Just thaw overnight in the fridge before reheating.
FAQs
Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes work wonderfully and add a subtle sweetness that pairs beautifully with the spices. Cut them the same size and they’ll cook in the same time frame.
How can I make this recipe spicier?
Add diced jalapeños with the bell pepper, use hot green chiles instead of mild, or sprinkle in some cayenne pepper with the other spices. You can also top with sliced fresh jalapeños before serving.
What’s the best way to prevent the potatoes from sticking?
Make sure your skillet is properly preheated and the oil is hot before adding potatoes. Avoid stirring too frequently in the first few minutes since letting them develop a crust actually prevents sticking.
Mexican Ground Beef and Potato Skillet
Ingredients
Equipment
Method
- Heat the avocado oil in a 12-inch cast iron skillet over medium-high heat. Once the oil shimmers (about 1 minute), swirl to coat the bottom, then reduce heat to medium. Add the potato cubes in a single layer and cook for 6 minutes, stirring every minute. The potatoes should develop golden brown edges and slight softening but still be firm when pierced.
- Push the potatoes to one side of the skillet. Add the ground beef to the empty side, breaking it up with a wooden spoon. Add the diced onion and red bell pepper directly onto the beef. Season with salt and pepper. Cook for 5 to 6 minutes, breaking the beef into small crumbles as it browns until it loses all pink color. If beef releases excess fat, carefully spoon out excess grease, leaving about 1 tablespoon.
- Add the green chiles, chili powder, cumin, smoked paprika, and cilantro to the skillet. Stir everything together, ensuring the spices coat the beef and potatoes well. Continue cooking for 6 to 8 minutes, stirring occasionally, until the potatoes are easily pierced with a fork and the beef is fully cooked through. Taste and adjust seasoning as needed.
- Sprinkle the shredded cheese evenly over the top of the skillet. Let it sit for 1 minute without stirring, allowing the cheese to melt completely. Remove from heat, garnish with extra cilantro if desired, and serve immediately.
