Mexican Ground Beef Potato Skillet Recipe

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Oh my gosh, you guys – this Mexican Ground Beef and Potato Skillet is my weeknight superhero! I can’t tell you how many times this hearty, flavor-packed dish has saved me when I needed something fast, satisfying, and packed with that south-of-the-border goodness. It’s the kind of meal that makes everyone at my table go quiet (except for the happy chewing sounds!).

After testing countless skillet dinners over the years (trust me, my family has been very willing taste-testers!), this one-pan wonder with its perfect combo of crispy potatoes and savory ground beef has become our absolute favorite. The secret? That magical blend of warm spices and just the right amount of kick from the green chiles. And the best part? From chopping to cheese-melting, it’s ready in about 35 minutes flat. Now that’s what I call a dinner win!

Why You’ll Love This Mexican Ground Beef and Potato Skillet

This skillet meal is practically begging to become your new go-to weeknight dinner. Here’s why:

• One-pan magic – Less dishes means more time for Netflix (or, you know, parenting)
• 30-minute miracle – Faster than takeout but tastes like you’ve been cooking all afternoon
• Crowd pleaser – My picky kids and foodie husband BOTH clean their plates (a modern miracle!)
• Totally customizable – Want more heat? Add jalapeños. Vegetarian night? Swap in black beans

Seriously, this dish has saved my sanity on more rushed evenings than I can count. That melty cheese on top? Just the happy ending every busy cook deserves.

Ingredients for Mexican Ground Beef and Potato Skillet

Here’s what you’ll need to make this flavor bomb happen – I swear it looks like more than it is! Everything comes together so easily once you’ve got your prep done. Let’s break it down:

• Oils & Proteins: 2 tablespoons avocado oil (or vegetable oil in a pinch), 1 pound lean ground beef (85/15 works great)
• Veggie Power: 1 pound potatoes (russets hold up best), 1/2 cup packed diced yellow onion, 1 diced red bell pepper (about 1 cup)
• Flavor Boosters: 4 oz canned green chiles (drained), 2 1/2 teaspoons chili powder (my secret weapon!), 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika
• Finishers: 1/4 cup chopped fresh cilantro, 1/2 cup shredded cheese (I’m team pepper jack, but use what you love)

Ingredient Notes & Substitutions

Listen, I’m all about making recipes work for your kitchen. Here’s how to tweak this baby:

• No regular potatoes? Sweet potatoes add awesome flavor (just cube them smaller so they cook evenly)
• Ground turkey or chicken works great if you’re not feeling beefy – just add an extra splash of oil
• Cheese options are endless! Queso fresco, cheddar, or even dairy-free shreds all melt in beautifully
• Fresh jalapeños instead of canned chiles if you want more heat (remove seeds to tame them)

See? So many ways to make this dish yours without losing that amazing Mexican skillet magic!

How to Make Mexican Ground Beef and Potato Skillet

Alright, let’s get cooking! This dish comes together faster than you can say “¡Delicioso!” Here’s exactly how I make it:

1. Heat your oil in a large skillet over medium heat – I use my trusty cast iron, but any heavy-bottomed pan works. You’ll know it’s ready when a potato cube sizzles on contact.
2. Cook those potatoes for about 10 minutes, stirring occasionally. You want them golden and just tender – don’t rush this step! I usually cover for the last 2 minutes to steam them through.
3. Add the beef, onion, and bell pepper all at once. Break up the meat with your spoon as it browns – about 5 minutes should do it. The kitchen will smell amazing already!
4. Season like you mean it with salt, pepper, chili powder, cumin, and smoked paprika. I always take a quick taste here to adjust – sometimes I sneak in an extra pinch of cumin because why not?
5. Stir in the green chiles and let everything get friendly for 2 minutes. This is when the flavors really start dancing together.
6. Kill the heat and shower everything with cilantro and cheese. Cover with a lid for just 1-2 minutes – just until that cheese gets gooey and irresistible.
7. Serve immediately while it’s piping hot! Warning: People might fight over the crispy potato bits stuck to the pan – I call dibs!

Pro Tips for Success

Here’s how I’ve learned to make this dish foolproof:

• Cube potatoes evenly (about 1/2 inch) so they cook at the same rate
• Drain excess grease after browning beef if needed – keeps things from getting greasy
• Adjust heat as you go – medium usually perfect, but every stove is different

Serving Suggestions for Mexican Ground Beef and Potato Skillet

This skillet is a meal all by itself, but oh boy – the possibilities! I love scooping it into warm tortillas for DIY tacos, or topping with cool avocado slices for that perfect creamy contrast. Some nights, I’ll serve it alongside cilantro-lime rice and watch my family go back for seconds (and thirds!).

Storage & Reheating Instructions

Got leftovers? Lucky you! Just stash them in an airtight container in the fridge – they’ll stay delicious for about 3 days. When you’re ready to eat, I prefer reheating in a skillet to keep the potatoes crispy, but the microwave works in a pinch (just 60-90 seconds should do it). A little fresh cilantro on top makes it taste just-made!

Mexican Ground Beef and Potato Skillet Nutritional Information

While this hearty skillet packs plenty of protein and veggies, please remember nutrition varies based on your specific ingredients and brands used. The full nutritional breakdown is in the recipe card above – but honestly, when something tastes this good, who’s counting? (Okay fine, maybe I am…but it’s totally worth every bite!)

Frequently Asked Questions

I get asked these questions all the time about my Mexican Ground Beef and Potato Skillet – here are the answers you need:

Can I freeze leftovers? Absolutely! Just cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating. The potatoes might soften a bit, but the flavors stay amazing.

Is this recipe spicy? The heat level is totally adjustable! The canned green chiles give mild warmth, but if you’re sensitive to spice, use less. Want more kick? Add diced jalapeños or a pinch of cayenne when seasoning.

Can I use frozen potatoes? You bet! Frozen diced potatoes work great – just add about 5 extra minutes to the cooking time. No need to thaw first, but shake off any ice crystals before adding to the skillet.

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