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
Scale
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.
