Why You’ll Love This Casserole
The warmth and heartiness of a Mexican Ground Beef and Potato Skillet make it the perfect dish for any occasion. This versatile recipe combines seasoned ground beef, tender potatoes, and an array of vibrant spices to create a delicious meal that is quick to prepare and sure to please everyone at the table. Whether you’re cooking for your family or hosting friends, this skillet dish is sure to be a hit. Plus, it’s a one-pan recipe, which means less clean-up for you!
Flavorful Ingredients: The blend of spices transports your taste buds to Mexico, creating a tantalizing experience.
Quick and Easy: With minimal prep time and straightforward cooking steps, even novice cooks can master this recipe.
Comfort Food: This dish ticks all the boxes, providing a comforting, satisfying meal that feels like home.
Ingredients
- 1 pound ground beef
- 2 medium-sized potatoes, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 can (14.5 ounces) diced tomatoes with green chilies
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon black pepper (to taste)
- 1 cup beef broth (or water)
- 1 tablespoon olive oil
- Fresh cilantro for garnish (optional)
- Shredded cheese for topping (optional)
Directions
- Heat the Oil: In a large skillet, heat the olive oil over medium heat until shimmering.
- Cook the Beef: Add the ground beef and cook until browned, breaking it apart with a spatula. Drain any excess fat.
- Add Vegetables: Stir in the chopped onion, diced bell pepper, and minced garlic. Sauté for about 3-5 minutes or until the onion is translucent and the vegetables are tender.
- Season: Sprinkle the chili powder, cumin, paprika, salt, and black pepper over the beef mixture. Stir to combine and cook for another minute to release the spices’ flavors.
- Incorporate the Potatoes: Add the diced potatoes to the skillet and stir well to coat them in the spices.
- Add Tomatoes and Broth: Pour in the can of diced tomatoes with their juice and the beef broth. Bring the mixture to a simmer.
- Cook Covered: Cover the skillet and reduce the heat to low. Cook for 15-20 minutes, stirring occasionally, until the potatoes are tender. If necessary, add more broth or water to keep the dish moist.
- Check for Seasoning: Taste and adjust the seasoning if necessary, adding more salt or pepper as desired.
- Serve: Once the potatoes are cooked through, remove from heat. Optionally, top with shredded cheese and let it melt before serving.
- Garnish and Enjoy: Garnish with freshly chopped cilantro, if desired, and serve hot with your choice of sides such as tortillas or rice.
Tips for the Perfect Skillet
- Choosing Potatoes: Use starchy potatoes like Russet for the best texture. They absorb flavors well and become fluffy inside.
- Add More Vegetables: Feel free to add or substitute other vegetables like zucchini, corn, or carrots for extra nutrition and flavor.
- Spice Adjustments: Modify the spice levels to your taste. If you like it spicier, consider adding jalapeños or a dash of hot sauce.
- Make Ahead: This skillet can be prepared in advance and reheated for a quick meal. It also tastes great as leftovers!
Serving Suggestions
The Mexican Ground Beef and Potato Skillet is delicious on its own, but you can elevate the meal by serving it with:
- Tortillas: Warm corn or flour tortillas on the side for a traditional touch.
- Rice: Serve over a bed of fluffy white or brown rice to soak up the delicious juices.
- Salad: A fresh salad with avocado and lime dressing complements the flavors nicely.
- Sour Cream & Salsa: Add a dollop of sour cream and your favorite salsa for additional creaminess and zesty flavor.
Storing and Reheating
Storing: Properly store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: To reheat, simply warm the skillet on medium-low heat, stirring occasionally, or microwave it in a covered bowl until heated through.
Variations to Try
- Vegetarian Option: Swap ground beef for plant-based meat, or increase the number of vegetables to create a filling vegetarian version.
- Using Chicken: Ground chicken can be used as a substitute for beef, offering a lighter option while still being hearty and flavor-packed.
- Spicy Version: For an extra kick, add chopped fresh jalapeños or a dash of cayenne pepper when cooking.
This Mexican Ground Beef and Potato Skillet is not only a delightful dish but also a canvas for your creativity. Make it your own with various ingredients and toppings to enjoy! The combination of flavors, ease of preparation, and the satisfaction of a comforting meal make this recipe a must-try for your weeknight dinner rotation. Enjoy the incredible fusion of flavors and the hearty goodness that this simple skillet provides!
Mexican Ground Beef and Potato Skillet
Ingredients
Main Ingredients
- 1 pound ground beef Use lean ground beef for a healthier option.
- 2 medium-sized potatoes, diced Use starchy potatoes like Russet for best texture.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced any color
- 1 can diced tomatoes with green chilies (14.5 ounces)
- 1 cup beef broth (or water)
- 1 tablespoon olive oil
- Fresh cilantro for garnish (optional)
- Shredded cheese for topping (optional)
Spices
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon black pepper (to taste)
Instructions
Preparation
- Heat the olive oil in a large skillet over medium heat until shimmering.
- Add the ground beef and cook until browned, breaking it apart with a spatula. Drain any excess fat.
- Stir in the chopped onion, diced bell pepper, and minced garlic. Sauté for about 3-5 minutes or until the onion is translucent and the vegetables are tender.
- Sprinkle the chili powder, cumin, paprika, salt, and black pepper over the beef mixture. Stir to combine and cook for another minute to release the spices' flavors.
- Add the diced potatoes to the skillet and stir well to coat them in the spices.
- Pour in the can of diced tomatoes with their juice and the beef broth. Bring the mixture to a simmer.
- Cover the skillet and reduce the heat to low. Cook for 15-20 minutes, stirring occasionally, until the potatoes are tender. If necessary, add more broth or water to keep the dish moist.
- Taste and adjust the seasoning if necessary, adding more salt or pepper as desired.
- Once the potatoes are cooked through, remove from heat. Optionally, top with shredded cheese and let it melt before serving.
- Garnish with freshly chopped cilantro, if desired, and serve hot.