For an extra layer of flavor, consider adding a tablespoon of tomato paste along with the diced tomatoes. If you prefer a spicier dish, leave the seeds in the jalapeno or add a pinch of cayenne pepper. Serve this delicious skillet as is, or with warm flour tortillas, sour cream, and guacamole for a complete Mexican-inspired meal. Feel free to substitute ground turkey or chicken for the ground beef, if desired.
Mexican Ground Beef and Potato Skillet
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME35 mins
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SERVING4 People
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VIEWS21
Embark on a culinary journey to the heart of Mexico with this vibrant and comforting one-skillet dish. Savory ground beef mingles with tender potatoes and a colorful medley of vegetables, all infused with the warm spices of the Southwest. Perfect for a quick weeknight dinner, this dish is sure to tantalize your taste buds and leave you craving more.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate70 g
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Cholesterol125 mg
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Fiber10 g
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Protein41 g
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Saturated Fat18 g
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Sodium1384 mg
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Sugar13 g
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Fat40 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
10 mins
Heat the vegetable oil in a large, heavy-bottomed skillet over high heat. Add the diced potatoes and cook, stirring occasionally to prevent sticking, until they are golden brown and crispy, approximately 8-10 minutes. Remove the potatoes from the skillet and set aside, keeping them warm.
02
Step
8 mins
In the same skillet, add the ground beef, shredded carrots, diced onion, bell pepper, and jalapeno (if using). Season with cumin, chili powder, garlic powder, salt, oregano, paprika, and black pepper. Cook, breaking up the beef with a spoon, until it is browned and crumbly, about 7-8 minutes. Drain off any excess grease.
03
Step
4 mins
Stir in the drained corn, diced tomatoes, and salsa into the skillet with the cooked beef and vegetables. Cook for an additional 3-4 minutes, allowing the flavors to meld together.
04
Step
1 mins
Gently fold in the cooked potatoes into the beef and vegetable mixture, ensuring they are evenly distributed.
05
Step
2 mins
Top the skillet with the shredded Cheddar cheese, then cover and reduce the heat to medium-low. Cook until the cheese is melted and bubbly, about 1-2 minutes.
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RECIPE REVIEWS
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Edd Aufderhar
Jun 25, 2025I added a can of black beans for extra protein and fiber. It was a hit!
Gerhard Hoppe
Jun 25, 2025The potatoes got a little mushy for me. Next time, I'll make sure to really brown them well before adding them back to the skillet.
Helmer Bosco
May 25, 2025This recipe is a lifesaver on busy weeknights! My family loves it, and it's so easy to customize with different veggies.
Dominic Schamberger
Apr 30, 2025I used Monterey Jack cheese instead of cheddar, and it was delicious!