Introduction
Oh, the comforting aroma of a home-cooked meal filling your kitchen! There’s something so special about those dishes that bring back warm memories, and this Mexican Ground Beef and Potato Skillet is definitely one of them for me. It’s the kind of meal that feels like a big, cozy hug in a bowl, perfect for those chilly evenings or when you just need something satisfying without a fuss. You know those nights when you’re craving something hearty and flavorful, but the thought of a complicated recipe makes you want to order takeout? Well, get ready to ditch that delivery app, because this skillet dish is incredibly simple to whip up, using just one pan and a handful of everyday ingredients. It’s a weeknight dinner hero, and I’m so excited to share it with you!
Why You’ll Love This Recipe
- Fast: Ready in under 30 minutes, making it perfect for busy weeknights.
- Easy: Minimal prep and a one-pan wonder means less cleanup!
- Giftable: While not something you’d traditionally “gift,” the satisfaction it brings is a gift in itself! (And the leftovers are fantastic for lunches!)
- Crowd-pleasing: The savory flavors and hearty ingredients are a hit with everyone, from kids to adults.
Ingredients
Let’s gather our ingredients! The beauty of this dish is its simplicity, but don’t let that fool you – these flavors pack a punch.
- 2 tablespoons avocado oil: A neutral oil that can handle the heat, perfect for getting that nice sear on the potatoes.
- 1 pound potatoes, cut into 1/2-inch cubes: You can use any potato you like – Yukon Gold or red potatoes are wonderful here as they hold their shape well.
- 1 pound lean ground beef: Choose lean so you don’t have too much excess grease to drain.
- 1/2 cup diced yellow onion: For that essential savory base.
- 1 red bell pepper, diced: Adds a touch of sweetness and vibrant color.
- Kosher salt and freshly ground black pepper to taste (approximately 1 to 1 1/2 teaspoons kosher salt): The backbone of any good dish! Don’t be shy with the pepper.
- 4 ounces diced green chiles: These are mild but add a wonderful subtle chile flavor. You can find them in a can in the Mexican food aisle.
- 2 1/2 teaspoons chili powder: This is where the “Mexican” flavor really starts to shine!
- 1 teaspoon ground cumin: Earthy and warm, cumin is a must-have in this spice blend.
- 1/2 teaspoon smoked paprika: For a hint of smoky depth that makes everything taste a little more gourmet.
- 1/4 cup chopped cilantro: Fresh cilantro adds a burst of freshness at the end.
- 1/2 cup shredded cheese: Cheddar, Monterey Jack, or a Mexican blend all work beautifully.
How to Make It
Alright, apron on! Let’s get cooking. This is so straightforward, you’ll be amazed at how quickly it comes together.
- Get those potatoes going: Grab a large skillet (a cast-iron skillet is my personal favorite for this kind of dish!). Add the avocado oil and heat it over medium-high heat. Once it’s nice and shimmery, carefully add your cubed potatoes. We want them to get beautifully browned and tender, so let them cook, stirring occasionally, for about 10-12 minutes. Don’t overcrowd the pan; if you need to, cook them in batches!
- Brown the beef and veggies: Now, toss in your ground beef, diced yellow onion, and diced red bell pepper right into the skillet with the potatoes. Use your spoon to break up the beef as it cooks. We’re looking for the beef to be nicely browned and the vegetables to have softened, which usually takes about 8-10 minutes.
- Drain the fat: This is an important step for a cleaner flavor. Carefully tilt your skillet and drain off any excess fat.
- Spice it up! Now for the fun part – the seasonings! Stir in the diced green chiles, chili powder, cumin, smoked paprika, salt, and pepper. Keep stirring constantly for about 1 minute. You’ll smell how fragrant and delicious it’s becoming – that’s the spices toasting up!
- The grand finale: Remove the skillet from the heat. Stir in the chopped fresh cilantro and the shredded cheese. Let the residual heat melt the cheese into a gooey, delicious topping.
Substitutions & Additions
This recipe is fantastic as is, but it’s also a wonderful canvas for your own culinary creativity! Don’t be afraid to play around.
- Potatoes: If you’re short on time, you could use pre-cooked diced potatoes or even sweet potatoes for a different flavor profile.
- Veggies: Feel free to add other diced vegetables like corn, zucchini, or jalapeños for a spicier kick.
- Protein: Ground turkey or chicken would also work well in this skillet. For a vegetarian option, try black beans or lentils!
- Cheese: Colby Jack, Pepper Jack, or even a sprinkle of cotija cheese would be a delicious twist.
- Spice Level: If you love heat, add a pinch of cayenne pepper or some diced fresh jalapeños along with the bell peppers.
Tips for Success
A few little tricks can make this recipe even better!
- Don’t skip browning the potatoes: This step is key for great texture and flavor. Make sure they have enough space in the pan to get nicely browned.
- Season generously: Taste and adjust your salt and pepper before adding the cheese. It makes a big difference!
- Prep ahead: You can dice your potatoes, onion, and bell pepper a day in advance and store them in airtight containers in the refrigerator. This makes weeknight assembly even quicker!
How to Store It
Leftovers are a treasure! Once the skillet has cooled, transfer any remaining portions to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days. To reheat, you can gently warm it in a skillet over medium-low heat or pop it in the microwave. I love having this for lunch the next day – it’s just as good, if not better!
FAQs
Can I make this ahead of time?
You can prep the vegetables and store them in the fridge. The potatoes are best cooked fresh for optimal texture, but you can partially cook them a day ahead if absolutely necessary.
What can I serve with this skillet?
This dish is a meal in itself, but it’s also delicious served with a dollop of sour cream or Greek yogurt, some salsa, guacamole, or alongside a simple side salad.
Is this recipe spicy?
The diced green chiles are very mild. If you prefer a spicier dish, you can add a pinch of cayenne pepper or some fresh jalapeños.
Can I use different types of potatoes?
Yes, absolutely! While Yukon Gold or red potatoes are recommended for their texture, you can use russet potatoes. Just be aware they might break down a bit more during cooking.
Mexican Ground Beef and Potato Skillet
Equipment
- Large skillet A cast-iron skillet is recommended.
Ingredients
Hauptzutaten
- 2 tablespoons avocado oil A neutral oil that can handle the heat, perfect for getting that nice sear on the potatoes.
- 1 pound potatoes cut into 1/2-inch cubes. Yukon Gold or red potatoes are wonderful here as they hold their shape well.
- 1 pound lean ground beef Choose lean so you don't have too much excess grease to drain.
- 0.5 cup diced yellow onion For that essential savory base.
- 1 red bell pepper diced. Adds a touch of sweetness and vibrant color.
- 1.5 teaspoons Kosher salt and freshly ground black pepper to taste. The backbone of any good dish! Don't be shy with the pepper.
- 4 ounces diced green chiles These are mild but add a wonderful subtle chile flavor. You can find them in a can in the Mexican food aisle.
- 2.5 teaspoons chili powder This is where the "Mexican" flavor really starts to shine!
- 1 teaspoon ground cumin Earthy and warm, cumin is a must-have in this spice blend.
- 0.5 teaspoon smoked paprika For a hint of smoky depth that makes everything taste a little more gourmet.
- 0.25 cup chopped cilantro Fresh cilantro adds a burst of freshness at the end.
- 0.5 cup shredded cheese Cheddar, Monterey Jack, or a Mexican blend all work beautifully.
Instructions
- Grab a large skillet (a cast-iron skillet is my personal favorite for this kind of dish!). Add the avocado oil and heat it over medium-high heat. Once it's nice and shimmery, carefully add your cubed potatoes. We want them to get beautifully browned and tender, so let them cook, stirring occasionally, for about 10-12 minutes. Don't overcrowd the pan; if you need to, cook them in batches!2 tablespoons avocado oil
- Now, toss in your ground beef, diced yellow onion, and diced red bell pepper right into the skillet with the potatoes. Use your spoon to break up the beef as it cooks. We're looking for the beef to be nicely browned and the vegetables to have softened, which usually takes about 8-10 minutes.2 tablespoons avocado oil
- This is an important step for a cleaner flavor. Carefully tilt your skillet and drain off any excess fat.
- Now for the fun part – the seasonings! Stir in the diced green chiles, chili powder, cumin, smoked paprika, salt, and pepper. Keep stirring constantly for about 1 minute. You'll smell how fragrant and delicious it's becoming – that's the spices toasting up!2 tablespoons avocado oil
- Remove the skillet from the heat. Stir in the chopped fresh cilantro and the shredded cheese. Let the residual heat melt the cheese into a gooey, delicious topping.2 tablespoons avocado oil