Name: Mexican Ground Beef and Potato Skillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 lb ground beef; 3 medium potatoes, peeled and diced; 1 small onion, chopped; 2 cloves garlic, minced; 1 bell pepper, diced; 1 cup canned diced tomatoes (drained); 1 tablespoon olive oil; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon oregano; 1/4 teaspoon cayenne pepper (optional, for heat); Salt and pepper, to taste; 1/4 cup fresh cilantro, chopped; Juice of half a lime

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If you’re looking for a hearty, flavorful, and easy-to-make dinner, this Mexican Ground Beef and Potato Skillet is a perfect choice. It’s a one-pan dish that combines seasoned ground beef, crispy potatoes, and vibrant Mexican spices. With a touch of lime and fresh cilantro, this meal is sure to satisfy your cravings in no time.

Ingredients

1 lb ground beef

3 medium potatoes, peeled and diced

1 small onion, chopped

2 cloves garlic, minced

1 bell pepper, diced

1 cup canned diced tomatoes (drained)

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

½ teaspoon oregano

¼ teaspoon cayenne pepper (optional, for heat)

Salt and pepper, to taste

¼ cup fresh cilantro, chopped

Juice of half a lime

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

I start by heating the olive oil in a large skillet over medium heat. I add the diced potatoes and cook them for 10-12 minutes, stirring occasionally, until they start to crisp and soften. Once they’re done, I remove them from the skillet and set them aside.

In the same skillet, I add the chopped onion and cook for about 3-4 minutes until it becomes translucent. I then add the garlic and bell pepper and sauté them for another 2 minutes.

Next, I add the ground beef to the skillet, breaking it apart with a spatula. I cook it until it’s browned and no longer pink, which usually takes about 6-8 minutes. If there’s any excess fat, I drain it.

I stir in the cumin, chili powder, smoked paprika, oregano, cayenne pepper (if I want some heat), salt, and pepper. I mix it well to ensure the beef is evenly coated with all the spices.

After that, I return the potatoes to the skillet and add the drained diced tomatoes. I stir everything to combine and let it cook for another 5 minutes until everything is heated through and the potatoes are tender.

Finally, I remove the skillet from the heat and squeeze fresh lime juice over the top. I garnish with chopped cilantro before serving.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Servings: 4 servings

Variations

Add extra veggies: If I want to add more vegetables, I sometimes toss in some corn, zucchini, or even spinach for extra flavor and nutrients.

Make it spicier: If I enjoy a little more heat, I can add more cayenne pepper or some chopped jalapeños to the skillet.

Use ground turkey or chicken: For a leaner option, I sometimes swap the ground beef with ground turkey or chicken. The recipe still works great with these alternatives.

Cheese topping: I’ve occasionally sprinkled shredded cheese (like cheddar or Monterey Jack) on top in the last few minutes of cooking and let it melt. It adds a delicious, creamy touch.

Storage/Reheating

I can store any leftovers in an airtight container in the fridge for up to 3-4 days. When I want to reheat it, I simply warm it up in the skillet over medium heat, adding a splash of water or broth to prevent it from drying out. Alternatively, I can microwave it in a microwave-safe dish until heated through.

FAQs

Can I make this recipe ahead of time?

Yes, I can prepare this dish ahead of time. I typically cook the potatoes and beef mixture separately, then store them in the fridge. When I’m ready to serve, I combine them and heat them through. It’s perfect for meal prep!

Can I freeze this dish?

Yes, this recipe can be frozen. I like to store it in an airtight container and freeze it for up to 3 months. When ready to eat, I thaw it in the fridge overnight and reheat it in a skillet or microwave.

What if I don’t like spicy food?

If I don’t like spice, I can simply leave out the cayenne pepper and use a mild chili powder. The dish will still be flavorful without the heat.

Can I make this dish vegetarian?

To make this recipe vegetarian, I can substitute the ground beef with a plant-based protein, such as crumbled tempeh or lentils. I may also add extra beans like black beans for added protein.

Can I use russet potatoes instead of other types?

Yes, russet potatoes work well for this dish, though they may not hold their shape as well as other varieties like Yukon golds. They will still cook up deliciously crispy and flavorful.

Conclusion

This Mexican Ground Beef and Potato Skillet is a delicious, comforting, and easy dinner option. The combination of seasoned ground beef, crispy potatoes, and vibrant spices makes it a hit for family meals or weeknight dinners. It’s a versatile recipe that I can easily tweak to my liking and enjoy any time.

Recipe:

Mexican Ground Beef and Potato Skillet

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Author: Cheryl
Total Time: 40 minutes
Yield: 4 servings
Diet: Low Calorie

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Description

A hearty, flavorful, one-pan meal featuring seasoned ground beef, crispy potatoes, and vibrant Mexican spices, finished with fresh cilantro and lime juice.

Instructions

Heat the olive oil in a large skillet over medium heat. Add the diced potatoes and cook for 10-12 minutes, stirring occasionally, until they start to crisp and soften. Remove from the skillet and set aside.
In the same skillet, add the chopped onion and cook for 3-4 minutes until translucent. Add the garlic and bell pepper and sauté for another 2 minutes.
Add the ground beef to the skillet, breaking it apart. Cook until browned and no longer pink, about 6-8 minutes. Drain any excess fat.
Stir in the cumin, chili powder, smoked paprika, oregano, cayenne pepper (if using), salt, and pepper. Mix well to coat the beef with spices.
Return the potatoes to the skillet and add the drained diced tomatoes. Stir everything together and cook for 5 minutes until heated through and the potatoes are tender.
Remove from heat, squeeze fresh lime juice over the top, and garnish with chopped cilantro before serving.