Description
This one-pan Mexican ground beef and potato skillet is a bold and satisfying dinner made with seasoned beef, crispy potatoes, peppers, and onions. Perfect for meal prep or busy weeknights, this Southwest-inspired recipe is hearty, customizable, and quick to make.
Ingredients
1 pound lean ground beef
2 tablespoons olive oil
3 cups diced yellow potatoes (½ inch cubes)
1 green bell pepper, diced
1 small yellow onion, chopped
2 teaspoons taco seasoning
½ teaspoon garlic powder
½ teaspoon paprika
Salt and black pepper to taste
Optional toppings: shredded cheese, chopped cilantro, avocado slices, hot sauce
Instructions
Crisp the Potatoes: In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add diced potatoes in a single layer. Cook undisturbed for 5–6 minutes, then stir and cook for another 8–10 minutes until golden and tender. Add more oil if needed. Remove from skillet and set aside.
Cook the Beef: In the same skillet, brown the ground beef over medium heat, breaking it apart. Drain excess grease if needed.
Add Veggies: Stir in chopped onion and diced green pepper. Sauté for 4–5 minutes until softened.
Season: Add taco seasoning, garlic powder, paprika, salt, and pepper. Stir to coat evenly.
Combine and Finish: Return cooked potatoes to the skillet and mix everything together. Cook for another 3–5 minutes to heat through and blend flavors.
Serve: Taste and adjust seasoning. Add desired toppings like cheese, cilantro, or hot sauce before serving.
Notes
For spicier flavor, add cayenne or chili flakes.
Use Yukon Gold or red potatoes for best texture.
Can be served in tortillas, over rice, or as a burrito bowl base.
Great for meal prep—store in fridge up to 4 days or freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: DINNER
- Method: Skillet
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 4 servings