If you’re craving a hearty, soul-satisfying dinner that brings together bold flavors and comforting textures, this Mexican Ground Beef and Potato Skillet Recipe is about to become your new best friend in the kitchen. Imagine perfectly spiced ground beef mingling with tender, golden potatoes, all simmered in a rich tomato sauce that’s bursting with smoky and slightly spicy notes. This dish is not only incredibly flavorful but also straightforward to make, perfect for those busy weeknights or whenever you want a warm, filling meal without a fuss. Trust me, once you try this vibrant skillet recipe, it’s going to be a go-to in your rotation.
Ingredients You’ll Need
The magic of this Mexican Ground Beef and Potato Skillet Recipe lies in its simplicity and balanced ingredients. Each one plays a crucial role—bringing in layers of flavor, texture, and that mouthwatering color that makes the dish so inviting.
- Olive oil: The perfect base for sautéing, adding just the right richness without overpowering the dish.
- Lean ground beef (90% or higher): Provides a meaty, protein-packed foundation that’s juicy but not greasy.
- Yellow onion, finely chopped: Adds sweetness and depth, softening beautifully as it cooks down.
- Chili powder: Brings a classic Mexican warmth and smokiness that wakes up the palate.
- Ground cumin: Offers an earthy, nutty undertone that complements the chili powder perfectly.
- Kosher salt: Essential for enhancing and balancing all the flavors harmoniously.
- Black pepper: Adds a subtle edge of heat and complexity.
- Garlic powder: Provides that familiar, savory punch without any chance of overpowering.
- Smoked paprika: Introduces a gentle smoky richness that elevates the dish to new flavorful heights.
- Crushed red pepper flakes (optional): For those who like an extra kick of heat.
- Canned tomato sauce: Creates a luscious, tangy base that binds everything together.
- Low-sodium beef broth: Adds moisture and a subtle beefy depth to the sauce.
- Tomato paste: Intensifies the tomato flavor, making the sauce thicker and more robust.
- Yukon gold potatoes, diced small: Their creamy texture and buttery flavor become tender and slightly crispy in spots.
- Frozen corn kernels, thawed: Offer gentle bursts of sweetness and a colorful touch.
- Shredded sharp cheddar cheese: Melts into melty pockets of cheesy goodness that you’ll want to savor.
- Fresh cilantro (optional): Adds a fresh, herbaceous brightness that perfectly cuts through the richness.
How to Make Mexican Ground Beef and Potato Skillet Recipe
Step 1: Brown the Beef and Sauté Onions
Start by heating a tablespoon of olive oil in a large skillet over medium-high heat. Add your lean ground beef and finely chopped yellow onions. Cook them together for about 5 to 6 minutes, breaking the beef apart with a spoon until it’s no longer pink and the onions are soft. This step forms the savory heart of your dish, so be sure to let the beef brown nicely for maximum flavor. Once cooked, drain any excess grease to keep the skillet dish balanced.
Step 2: Spice It Up
Next, sprinkle in the chili powder, ground cumin, kosher salt, black pepper, garlic powder, smoked paprika, and crushed red pepper flakes if you’re feeling adventurous. Stir everything together so the beef and onions get generously coated with all those fragrant spices. This is where the dish really begins to develop its authentic Mexican vibe, releasing warm, inviting aromas that make your kitchen smell like a fiesta!
Step 3: Add Tomatoes, Broth, and Potatoes
Pour in the tomato sauce, low-sodium beef broth, and tomato paste, stirring until everything is well combined. Now it’s time for the star carb: diced Yukon gold potatoes. Toss them in and mix thoroughly so they soak up the flavors. Cover your skillet, reduce the heat to medium-low, and let everything simmer gently for 20 to 25 minutes. Stir occasionally to ensure the potatoes cook evenly and absorb that rich, thickened sauce. Your patience here will be rewarded with tender, melt-in-your-mouth potatoes cloaked in delicious seasoning.
Step 4: Add Sweet Corn and Cheese
When the potatoes are fork-tender and the sauce has thickened up nicely, stir in the thawed frozen corn kernels. Then sprinkle shredded sharp cheddar cheese evenly over the top, cover the skillet again, and let it sit for 2 to 3 minutes. This step allows the cheese to melt into those creamy pockets of perfection that make this Mexican Ground Beef and Potato Skillet Recipe feel indulgent but perfectly balanced.
Step 5: Finish and Garnish
Finally, remove the skillet from heat and add a sprinkle of fresh cilantro if you love that bright, herbal punch. Serve right from the skillet for a rustic, soul-warming meal that’s sure to bring smiles at the table. It doesn’t get easier or more satisfying than this!
How to Serve Mexican Ground Beef and Potato Skillet Recipe
Garnishes
Garnishes can elevate this skillet from great to unforgettable. While fresh cilantro adds a burst of color and freshness, consider topping with a dollop of sour cream or a squeeze of lime juice to brighten up those rich flavors. Sliced avocado or a sprinkle of chopped green onions also make fantastic companions, offering creaminess or subtle sharpness that pairs beautifully with the savory beef and tender potatoes.
Side Dishes
This skillet shines as a complete meal but pairs wonderfully with light and crunchy sides. A simple mixed green salad with a zesty vinaigrette complements the dish’s richness perfectly. Alternatively, warm tortillas or crusty bread are great for mopping up every last flavorful bite. If you want to keep it low-carb, roasted vegetables or a tangy cabbage slaw make excellent, refreshing partners.
Creative Ways to Present
Look beyond the skillet! Try serving this dish in individual oven-safe bowls and broiling the cheese on top for a bubbly, golden crust. For a fun twist, stuff the beef and potato mixture into warm tortillas or bell peppers, creating handheld tacos or stuffed peppers. Layering it over rice or mixing into cooked quinoa can also give this recipe creative flair for different mealtime occasions.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, transfer any leftovers of this Mexican Ground Beef and Potato Skillet Recipe into airtight containers. Stored in the fridge, it stays fresh for up to 3 days, making it a fantastic option for easy lunches or quick dinners the next day.
Freezing
This skillet freezes beautifully for up to 2 months. Portion it into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible to avoid freezer burn. When you’re ready to enjoy it again, let it thaw overnight in the fridge before reheating gently.
Reheating
To reheat, warm your leftovers in a skillet over medium heat or microwave until heated through, stirring occasionally for even warmth. If it looks a bit dry, add a splash of beef broth or water to restore its saucy goodness. Don’t forget to add a little extra cheese or fresh cilantro before serving if you want to recreate that just-made feel.
FAQs
Can I use other types of potatoes?
Absolutely! While Yukon gold is perfect for its creamy texture and subtle sweetness, red potatoes or even russet potatoes can work well. Just adjust the cooking time slightly depending on the size and variety because some potatoes cook faster or slower.
Is it possible to make this recipe vegetarian?
Yes! Swap the ground beef for plant-based crumbles or cooked lentils for a vegetarian twist. Use vegetable broth instead of beef broth to keep it flavorful yet meat-free. The spices and potatoes create such a hearty base, so it won’t miss the meat at all.
Can I make this dish spicier?
Definitely! Increase the crushed red pepper flakes or add a diced jalapeño when cooking the onions and beef. You can also add a splash of hot sauce at the end if you prefer your skillet with a bold, fiery kick.
What’s the best cheese to use?
Sharp cheddar is my favorite for this recipe because it melts beautifully and adds a nice tangy contrast to the savory beef and potatoes. However, you could try Monterey Jack, Pepper Jack for extra spice, or even a Mexican cheese blend for different textures and flavors.
Can I prepare any parts of this recipe ahead of time?
You can chop the onions and potatoes ahead, even measure out your spices in advance for quicker assembly. If you want to speed up the weeknight cooking, prepare the beef mixture a day ahead and reheat gently before adding potatoes, corn, and cheese to finish it off fresh.
Final Thoughts
This Mexican Ground Beef and Potato Skillet Recipe is one of those dishes that checks every box — simple enough to whip up without stress, yet packed with so much comfort and bold flavor that it feels like a warm hug on a plate. Whether you’re feeding a family or treating yourself after a long day, this skillet will hit the spot and become a staple you’ll reach for again and again. Give it a try, and I promise it will quickly earn a favorite spot in your recipe collection!
Print
Mexican Ground Beef and Potato Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
This Mexican Ground Beef and Potato Skillet is a hearty and flavorful one-pan meal perfect for weeknight dinners. Combining lean ground beef with tender Yukon gold potatoes, aromatic spices, and a rich tomato-based sauce, it delivers a comforting dish topped with melted sharp cheddar cheese and fresh cilantro for a touch of brightness.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef (90% or higher)
- ½ cup yellow onion, finely chopped
- 3 cups Yukon gold potatoes, diced small (about ½-inch pieces)
- â…“ cup frozen corn kernels, thawed
- â…“ cup shredded sharp cheddar cheese
- Fresh cilantro, for garnish (optional)
Spices and Sauces
- 1½ teaspoons chili powder
- 1 teaspoon ground cumin
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon crushed red pepper flakes (optional)
- ½ cup canned tomato sauce
- ½ cup low-sodium beef broth
- 1 tablespoon tomato paste
Instructions
- Cook the Ground Beef and Onions: Heat olive oil in a large skillet over medium-high heat. Add the lean ground beef and finely chopped yellow onion. Cook for 5–6 minutes, breaking up the beef with a spoon until it is no longer pink. Drain any excess grease from the skillet to keep the dish lean.
- Add Spices: Sprinkle chili powder, ground cumin, kosher salt, black pepper, garlic powder, smoked paprika, and crushed red pepper flakes (if using) over the cooked beef. Stir well to evenly coat the beef and onions with the spices, enhancing the dish’s rich Mexican flavor profile.
- Simmer with Potatoes and Sauce: Stir in the canned tomato sauce, low-sodium beef broth, and tomato paste. Add the diced Yukon gold potatoes to the skillet and mix everything to combine. Cover the skillet with a lid and reduce the heat to medium-low. Let it simmer gently for 20–25 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork and the sauce has thickened.
- Add Corn and Cheese: Stir in the thawed frozen corn kernels. Evenly sprinkle shredded sharp cheddar cheese over the top of the skillet mixture. Cover again and cook for another 2–3 minutes until the cheese melts beautifully over the skillet contents.
- Garnish and Serve: Remove the skillet from heat. Garnish with freshly chopped cilantro if desired for a fresh, herbal note. Serve the skillet hot directly from the pan for a comforting and satisfying meal.
Notes
- For a spicier dish, increase the amount of crushed red pepper flakes or add diced jalapeños when cooking the onion and beef.
- Use Yukon gold potatoes for their creamy texture; russet potatoes could become too mushy.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- To make this gluten-free, ensure that the beef broth and tomato sauce are certified gluten-free.
- For a dairy-free version, omit the cheddar cheese or swap with a plant-based cheese alternative.
