If you’ve ever stared into your fridge at 5:30 p.m. wondering how dinner snuck up on you again, this Mexican Ground Beef and Potato Skillet is about to become your new best friend. It’s warm, filling, and packed with bold flavors—but doesn’t demand a million ingredients or fancy techniques. Just one pan, simple staples, and about half an hour between you and a dinner that feels like a win.
I love recipes like this because they meet us where we are: tired, busy, and craving something comforting but still homemade. This Mexican Ground Beef and Potato Skillet is especially perfect for those nights when you want real food without the mental load. Bonus? Your kitchen will smell amazing—like a cozy hug with a little spicy kick.
Why You’ll Love This Mexican Ground Beef and Potato Skillet
Let me count the ways—because this one really checks all the boxes:
- One pan, less cleanup. Everything cooks in a single skillet, which means fewer dishes and more time to actually sit down.
- Budget-friendly ingredients. Potatoes, ground beef, onion, spices—nothing fancy, nothing hard to find.
- Family-approved flavors. Mild enough for picky eaters, but still bold and satisfying for grown-up taste buds.
- Flexible and forgiving. Forgot an ingredient? Swapped a spice? This dish is very understanding.
- Fast comfort food. From cutting board to table in about 30 minutes—yes, please.
This is the kind of recipe you keep in your back pocket for hectic weeknights, last-minute dinners, or those evenings when takeout feels tempting but homemade feels better.
Ingredients You’ll Need (Simple & Cozy)
Here’s everything that goes into this Mexican Ground Beef and Potato Skillet. Chances are, you already have most of it waiting for you.
- 2 tablespoons avocado oil
- 1 pound potatoes, cut into ½-inch cubes
- 1 pound lean ground beef
- ½ cup diced yellow onion
- 1 red bell pepper, diced
- Kosher salt and freshly ground black pepper, to taste (about 1–1½ teaspoons kosher salt)
- 4 ounces diced green chiles
- 2½ teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ cup chopped cilantro
- ½ cup shredded cheese (cheddar, Monterey Jack, or a blend)
Nothing complicated here—just solid, dependable ingredients that come together beautifully.
How to Make Mexican Ground Beef and Potato Skillet (Step-by-Step)
This recipe is straightforward, and that’s part of its charm. Take it step by step, and don’t rush—it’s all about building flavor.
Step 1: Start with the Potatoes
Heat the avocado oil in a large skillet over medium-high heat. Once the oil is hot, swirl it around to coat the bottom, then reduce the heat to medium. Add the cubed potatoes and cook, stirring often, for about 6 minutes.
You’re looking for lightly golden edges and potatoes that are starting to soften, but still a bit firm in the center. Think “almost there.”
Step 2: Add the Beef and Veggies
Push the potatoes to one side of the skillet. Add the ground beef to the empty side, breaking it apart with a spoon or spatula. Toss in the diced onion and red bell pepper.
Season with salt and pepper, and cook until the beef is mostly browned, continuing to crumble it as it cooks. Everything will start smelling very promising right about now.
Step 3: Bring in the Flavor
Add the diced green chiles, chili powder, cumin, smoked paprika, and chopped cilantro. Stir everything together so the potatoes, beef, and veggies are evenly coated in those warm, smoky spices.
Continue cooking for 6–8 minutes, stirring occasionally, until the potatoes are tender and the beef is fully cooked through.
Step 4: Cheese Makes It Better
Taste and adjust seasoning if needed—this is your moment to tweak. Sprinkle the shredded cheese over the top and let it melt for about 1 minute.
Garnish with extra cilantro if you’re feeling fancy (or just feeling it), and serve hot straight from the skillet.
Cooking Tips for Skillet Success
Because even easy recipes can use a little insider advice:
- Cut potatoes evenly. This helps them cook at the same pace—no crunchy surprises.
- Don’t overcrowd the pan. Use a large skillet so everything browns instead of steams.
- Cover briefly if needed. If your potatoes are stubborn, covering the skillet for a minute or two helps them soften faster.
- Cheese last, always. Adding it at the end keeps it melty and comforting instead of disappearing into the pan.
And if your skillet looks a little messy halfway through? You’re doing it right. Flavor lives there.
A Little Personal Note from My Kitchen
This Mexican Ground Beef and Potato Skillet saved me during one of those weeks when everything felt overdue and under-caffeinated. I needed dinner that didn’t ask questions or require extra brainpower. I threw this together with what I had, and suddenly dinner felt manageable again.
That’s the magic of simple skillet meals—they show up for you when you need them most.
Easy Variations to Make It Your Own
One of the best things about this Mexican Ground Beef and Potato Skillet is how adaptable it is.
- Make it spicy: Add a pinch of cayenne or a splash of hot sauce.
- Add more veggies: Zucchini, corn, or even spinach work great here.
- Swap the protein: Ground turkey or chicken are easy substitutes.
- Breakfast-style: Top with a fried egg and call it brunch-for-dinner.
This recipe is flexible enough to grow with your cravings.
FAQs About Mexican Ground Beef and Potato Skillet
Can I make this ahead of time?
Yes! It reheats beautifully. Store leftovers in an airtight container in the fridge for up to 3 days.
What kind of potatoes work best?
Yukon gold or red potatoes are ideal because they hold their shape and get nicely tender.
Can I freeze it?
You can, but the potatoes may soften a bit when reheated. Still tasty—just slightly different texture.
Is this recipe gluten-free?
Yes, as written, this Mexican Ground Beef and Potato Skillet is naturally gluten-free.
What should I serve with it?
It’s a full meal on its own, but a simple green salad or warm tortillas on the side never hurt.
Let’s Bring It All Together
There’s something deeply satisfying about a meal that’s easy, comforting, and made with real ingredients you trust. This Mexican Ground Beef and Potato Skillet is exactly that kind of recipe—the one you turn to when life is busy but dinner still matters.
Whether you’re feeding a hungry family or just yourself after a long day, this skillet delivers warmth, flavor, and that quiet “I’ve got this” feeling we all need sometimes. Grab your pan, take a deep breath, and let dinner take care of itself tonight.
Keep Dinner Easy and Delicious All Week Long
If this Mexican Ground Beef and Potato Skillet earned a spot in your regular rotation, you’ll be happy to know there are plenty more cozy, low-effort meals waiting for you. These recipes keep the same comforting, skillet-style spirit and are perfect for nights when you want big flavor without overthinking dinner. You might also enjoy seeing another take on this classic comfort meal with a slightly different spin in this Mexican ground beef and potato skillet recipe inspiration.
- If you enjoy hearty ground beef meals with potatoes and bold spices, you’ll love Indian Keema Aloo made with spiced ground beef and tender potatoes, a comforting dish that uses familiar ingredients in a flavorful way.
- For another dinner that leans into rich, satisfying comfort food with minimal effort, try Slow Cooker Garlic Butter Beef Bites and Potatoes, a dependable favorite for busy nights.
- If the cheesy, Southwest-inspired flavors are what sold you on this skillet, One-Pot Cheesy Southwest Chicken and Rice is a natural next recipe to add to your meal plan.
- And when life gets especially hectic, browsing The Best Crockpot Recipes for Busy Weeknights can spark easy dinner ideas that keep everyone fed and happy without extra stress.
This little collection keeps dinner cozy, flexible, and realistic—because weeknights don’t need to be complicated to be delicious.
Print
Mexican Ground Beef and Potato Skillet
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Mexican Ground Beef and Potato Skillet is a cozy, one-pan dinner made with tender potatoes, seasoned ground beef, and bold spices. It’s quick, comforting, and perfect for busy weeknights when you want big flavor without the fuss.
Ingredients
2 tablespoons avocado oil
1 pound potatoes, cut into ½-inch cubes
1 pound lean ground beef
½ cup diced yellow onion
1 red bell pepper, diced
1–1½ teaspoons kosher salt, to taste
Freshly ground black pepper, to taste
4 ounces diced green chiles
2½ teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
¼ cup chopped cilantro
½ cup shredded cheese
Instructions
Heat avocado oil in a large skillet over medium-high heat. Once hot, reduce heat to medium and add the potatoes. Cook, stirring often, for about 6 minutes until lightly golden and starting to soften.
Push potatoes to one side of the skillet. Add ground beef, onion, and red bell pepper. Season with salt and pepper and cook, breaking up the beef, until mostly browned.
Add green chiles, chili powder, cumin, smoked paprika, and cilantro. Stir everything together and cook for 6–8 minutes, until potatoes are tender and beef is fully cooked.
Taste and adjust seasoning if needed. Sprinkle cheese over the skillet and cook for 1 minute until melted. Garnish with extra cilantro and serve hot.
Notes
Cut potatoes evenly for faster, even cooking.
Yukon gold or red potatoes work best.
Swap ground turkey or chicken if desired.
Add a pinch of cayenne for extra heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 75 mg