Mexican Beef and Potato Skillet

This Mexican ground beef and potato skillet has saved countless weeknight dinners in my household when I need something flavorful, filling, and fast. The combination of crispy potatoes, seasoned beef, and melty cheese creates a comfort food that everyone at the table loves.

I first created this recipe when my family was craving tacos but we were out of shells. The skillet approach turned out to be even better, and now it's requested at least twice a month in our regular dinner rotation.

Ingredients

• Potatoes: small cubes allow for faster cooking and perfect texture
• Ground beef: lean 90/10 blend provides flavor without excess grease
• Yellow onion: adds essential sweetness and aromatic base
• Red bell pepper: brings color, crunch and vitamin C
• Green chiles: canned variety offers convenience and mild heat
• Chili powder: authentic Mexican flavor without overwhelming spice
• Cumin: earthy undertone that defines Southwestern cooking
• Smoked paprika: adds smoky depth that elevates the entire dish
• Cilantro: fresh herbal notes that brighten the finished dish
• Shredded cheese: use a Mexican blend or sharp cheddar for best melting

Step-by-Step Instructions

Crisp the Potatoes:

Heat oil in a large skillet over medium high heat then reduce to medium. Add diced potatoes and cook for about 6 minutes, stirring frequently to ensure even browning. The key is getting that golden exterior while the interior begins to soften. They should still be slightly firm as they will continue cooking with the other ingredients.

Brown the Beef and Vegetables:

Push potatoes to one side and add ground beef to the empty space. While beef begins to brown, add the diced onion and bell pepper. Season everything with salt and pepper. Break the beef into small crumbles as it cooks for even texture and faster cooking time.

Add Seasonings and Finish Cooking:

Incorporate the green chiles, chili powder, cumin, smoked paprika, and cilantro. Stir everything together, combining the potatoes with the meat mixture. Continue cooking for another 6 8 minutes until potatoes are fork tender and beef is completely cooked through.

Melt the Cheese:

Taste and adjust seasoning if needed. Sprinkle shredded cheese evenly across the top of the skillet mixture. Allow it to melt for about a minute, creating that irresistible cheesy pull when serving.

Pin it

The smoked paprika is truly the secret ingredient in this recipe. I discovered its transformative power years ago when I accidentally used it instead of regular paprika, and my family immediately noticed the difference. Now I keep it stocked specifically for this dish.

Make It Your Own

This skillet meal welcomes customization based on your preferences or what you have available in your pantry. Try adding corn kernels for sweetness, black beans for extra protein, or even a sprinkle of taco seasoning if you want more pronounced Mexican flavor. The recipe framework holds up beautifully to adaptations.

Storage and Reheating

The leftovers from this skillet dish actually improve overnight as the flavors meld together. Store in an airtight container in the refrigerator for up to three days. When reheating, add a splash of water or broth to maintain moisture, and consider topping with fresh cheese and cilantro to refresh the presentation.

Serving Suggestions

While this skillet is certainly hearty enough to stand alone as a complete meal, I often serve it with simple accompaniments that enhance the Mexican theme. Warm tortillas make excellent scoops, sliced avocado adds creaminess, and a dollop of sour cream cools the mild heat from the green chiles. For a festive touch, provide lime wedges for guests to squeeze over their portions.

Cultural Context

This recipe represents the beautiful fusion of Tex Mex influences that has become a cornerstone of American home cooking. The potato element might seem unconventional in traditional Mexican cuisine, but it draws inspiration from papas con carne recipes found throughout the Southwest border regions where resourceful cooks created filling, affordable meals with available ingredients.

Frequently Asked Questions

→ Can I use a different type of potato?

Yes, you can use Yukon Gold, Russet, or even sweet potatoes for this dish. Adjust cooking times as needed.

→ What can I substitute for avocado oil?

Olive oil, vegetable oil, or even coconut oil are great alternatives to avocado oil.

→ Can I make this dish spicier?

Absolutely! Add more chili powder, smoked paprika, or even jalapeños to enhance the heat.

→ Can I use a different type of meat?

Ground turkey, chicken, or even plant-based meat substitutes work well in this recipe.

→ Can this dish be made ahead of time?

Yes, prepare the skillet and store it in an airtight container in the refrigerator for up to 3 days. Reheat before serving.