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–+ servings
Mexican Ground Beef and Potato Skillet

Sizzling Mexican Ground Beef and Potato Skillet Delight

This Mexican Ground Beef and Potato Skillet is a quick, one-pan meal filled with delicious flavors and vibrant vegetables.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 2 tablespoons avocado oil olive oil can be used as a substitute
  • 1 pound lean ground beef 90/10% for less grease
  • 3 cups Yukon gold potatoes diced into 1/2 inch cubes
  • 1 cup diced yellow onion shallots or green onions can be substitutions
  • 1 cup diced red bell pepper can replace with any bell pepper variety
  • 1 teaspoon kosher salt adjust to taste
  • 1 teaspoon black pepper adjust to taste
  • 1 can diced green chiles choose hot chiles for more spice or omit if sensitivity is a concern
  • 1 tablespoon chili powder experiment with a spice blend for a unique twist
  • 1 teaspoon ground cumin reduce for milder flavor
  • 1 teaspoon smoked paprika can use regular paprika if needed
  • 1/4 cup cilantro omit if you're not a fan
  • 1 cup shredded cheese cheddar, colby jack, or dairy-free cheese can be used
For Serving
  • 1 side avocado corn salad or southwestern bean salad can be used to complement the dish

Equipment

  • Large Skillet

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat until shimmering.
  2. Add diced Yukon gold potatoes and sauté for about 5-6 minutes until golden brown.
  3. Push the potatoes aside, add 1 pound of lean ground beef to the skillet, and brown for about 5 minutes.
  4. Stir in 1 diced yellow onion and 1 diced red bell pepper, season with salt and pepper, and cook for 4-5 minutes.
  5. Add 1 can of diced green chiles, 1 tablespoon of chili powder, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika; mix and simmer for 2 minutes.
  6. Stir everything together and cook for an additional 6-8 minutes until potatoes are fork-tender.
  7. Sprinkle 1 cup of shredded cheese over the skillet, cover, and reduce heat to low for 2-3 minutes until melted.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 75mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 700IUVitamin C: 60mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4-5 days. Reheat gently to preserve the dish's goodness.

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