Mexican Ground Beef and Potato Skillet Recipe
A flavorful Mexican Ground Beef and Potato Skillet combining tender potatoes, seasoned ground beef, and vibrant vegetables in a one-pan meal. This hearty dish is seasoned with chili powder, cumin, smoked paprika, and fresh cilantro, topped with melted cheese for a comforting and easy weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Vegetables and Meat
- 2 tablespoons avocado oil
- 1 pound potatoes, cut into 1/2 inch cubes
- 1 pound lean ground beef
- 1/2 cup diced yellow onion
- 1 red bell pepper, diced
- 4 ounces diced green chiles
- 1/4 cup cilantro, chopped (plus extra for garnish)
Spices and Seasonings
- Kosher salt and freshly ground black pepper to taste (approximately 1 – 1 1/2 teaspoons kosher salt)
- 2 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
Additional
- 1/2 cup shredded cheese (such as cheddar or Monterey Jack)
Instructions
- Heat the oil: Heat the avocado oil in a large skillet over medium-high heat. Once hot, swirl to evenly coat the bottom and reduce heat to medium.
- Cook the potatoes: Add the cubed potatoes to the skillet and stir often. Cook for about 6 minutes until the potatoes start turning golden and become slightly tender but still firm.
- Add and cook ground beef and vegetables: Push the potatoes to one side of the skillet. Add the ground beef, crumbling it as it cooks. Add diced yellow onion and red bell pepper. Season with kosher salt and black pepper. Continue cooking until the beef is mostly browned and the vegetables soften.
- Add chiles, spices, and cilantro: Stir in diced green chiles, chili powder, ground cumin, smoked paprika, and chopped cilantro. Mix everything well and cook for an additional 6-8 minutes, stirring occasionally, until potatoes are fully tender and beef is completely cooked through.
- Adjust seasoning and add cheese: Taste and add more salt if needed. Sprinkle shredded cheese evenly over the skillet contents. Cook for another minute until the cheese melts.
- Serve: Garnish with additional fresh cilantro if desired. Serve hot directly from the skillet for a comforting, flavorful meal.
Notes
- Use avocado oil or another high smoke point oil for best flavor and to prevent burning.
- Potatoes should still be slightly firm when you add beef to ensure they finish cooking with the meat.
- Feel free to substitute shredded cheese with a dairy-free alternative for a lactose-free option.
- This dish can be served with warm tortillas or over rice to make it more filling.
- Leftovers keep well refrigerated for 2-3 days and reheat nicely in a skillet or microwave.
