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Mexican Ground Beef And Potato Skillet Dinner served in a cast iron skillet, showcasing a flavorful and easy one-pan meal.

Easy Mexican Ground Beef and Potato Skillet Dinner

This Easy Mexican Ground Beef and Potato Skillet Dinner is a quick and satisfying one-pan meal perfect for busy weeknights. It features seasoned ground beef, tender potatoes, and flavorful Mexican spices, all cooked together in a single skillet for easy cleanup and minimal effort.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 80/20 or 85/15
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 1 bell pepper any color
  • 2-3 cloves garlic, minced
  • 1.5 pounds Yukon Gold or Russet potatoes, peeled and diced into ½-inch cubes
  • 2 tablespoons Mexican seasoning
  • 2 tablespoons tomato paste
  • ½ cup beef broth
  • Salt and pepper to taste
  • Optional toppings: shredded cheese, sour cream, guacamole, chopped cilantro, green onions, salsa, jalapenos
  • For homemade Mexican Seasoning Blend: 2 tablespoons chili powder
  • For homemade Mexican Seasoning Blend: 1 tablespoon cumin
  • For homemade Mexican Seasoning Blend: 1 teaspoon smoked paprika
  • For homemade Mexican Seasoning Blend: 1 teaspoon garlic powder
  • For homemade Mexican Seasoning Blend: 1 teaspoon onion powder
  • For homemade Mexican Seasoning Blend: ½ teaspoon oregano
  • For homemade Mexican Seasoning Blend: ½ teaspoon salt
  • For homemade Mexican Seasoning Blend: ¼ teaspoon black pepper
  • For homemade Mexican Seasoning Blend: ¼ teaspoon cayenne pepper optional

Equipment

  • Large skillet (cast iron recommended)
  • Spoon
  • knife
  • cutting board
  • Measuring spoons
  • Measuring cups
  • Can opener (if using canned tomatoes)
  • Mixing bowl (for seasoning blend, optional)
  • Airtight container (for storing seasoning blend, optional)

Method
 

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Add the chopped onion and bell pepper to the skillet and cook until softened, about 5-7 minutes.
  4. Add the minced garlic and cook for another minute until fragrant.
  5. Add the diced potatoes to the skillet. Sprinkle with the Mexican seasoning, salt, and pepper. Stir well to coat the potatoes.
  6. Pour in the diced tomatoes, tomato paste, and beef broth. Stir to combine.
  7. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.
  8. Check for doneness: The potatoes should be easily pierced with a fork. If they’re still firm, continue cooking for a few more minutes. If the skillet seems dry, add a splash more beef broth.
  9. Remove from heat and let cool slightly.
  10. Serve hot, topped with your favorite toppings like shredded cheese, sour cream, guacamole, chopped cilantro, and green onions.

Notes

Don't overcrowd the skillet; cook ground beef in batches if necessary. Yukon Gold potatoes are recommended for their creamy texture, but Russet potatoes work well too. Adjust seasoning to your liking. Stir occasionally to prevent sticking. You can make this ahead and store it in the refrigerator for up to 3 days. Reheat in the skillet or microwave. For spicier flavor, add a diced jalapeño. Add beans, corn, or different protein. Make it vegetarian by omitting ground beef and adding extra vegetables. You can freeze this skillet dinner for up to 2 months. Thaw overnight in the refrigerator before reheating.