I’m so happy to share this Mexican Ground Beef and Potatoes recipe with you because it is such a quick and cozy skillet dinner. It has spicy ground beef, tender potatoes, sweet onion, and colorful bell pepper all cooked together in one pan. Every bite is warm, savory, and topped with melty cheese if you like. It is simple, filling, and perfect for busy weeknights.
Level: Easy
Total Time: about 30 minutes
Prep Time: about 10 minutes
Cook Time: about 20 minutes
Yield: 6 servings
Course: Dinner
Cuisine: Mexican inspired
I still remember the first time I made a ground beef and potato skillet at home. The smell of taco seasoning and onions cooking together made everyone hungry right away.
This recipe is a fun, simple dinner that uses basic ingredients like potatoes, ground beef, and peppers. Everything cooks in one big skillet, so it is easy and there is not much cleanup.
I love that you can serve it in so many ways, with cheese on top, with an egg the next morning, or even tucked into tortillas if you want.
How to Make Mexican Ground Beef and Potatoes
This dish is spicy, hearty, and super easy to pull together. Here’s how it all comes together:
• Dice the potatoes and onion into small bite-sized pieces
• Cook them in olive oil until tender and lightly browned
• Sprinkle taco seasoning over the potatoes for bold flavor
• Add bell pepper for sweetness and color
• Cook the ground beef until browned and crumbly
• Mix the beef back together with the potatoes and veggies
• Stir in fresh green onions and cilantro at the end
• Serve warm with shredded cheese on top
It is a one pan meal with big flavor and very simple cleanup.
Ingredients
• 2 tablespoons olive oil
• 1 large yellow onion, diced into ½-inch pieces (about 1½ cups)
• 6 potatoes, diced into ½-inch pieces (about 6 cups)
• ¼ cup taco seasoning, divided
• 1 large bell pepper (any color), diced into ½-inch pieces
• 1½ pounds ground beef
• ½ cup green onions, thinly sliced
• ¼ cup fresh cilantro, chopped
• 1 to 2 cups shredded cheese, for serving
• 2 to 4 tablespoons water, as needed while cooking
Directions
- Heat the Skillet:
- Place a large deep skillet over medium-high heat.
- Add the olive oil and let it warm up for a minute.
- Cook the Potatoes and Onion:
- Add the diced onion and potatoes to the skillet.
- Stir so everything gets coated in oil.
- Season the Potatoes:
- Sprinkle in about 1 tablespoon of taco seasoning.
- Stir again so the potatoes are nicely covered.
- Steam Until Tender:
- Spread the potatoes out in an even layer.
- Add about 2 tablespoons of water and cover with a lid.
- Cook for about 10 minutes, stirring every few minutes, until the potatoes are tender and browned on the sides.
- Add the Bell Pepper:
- Stir in the diced bell pepper.
- Reduce the heat to medium and cook about 5 more minutes.
- Add a little more water if the pan looks dry.
- Set the Vegetables Aside:
- When the peppers are soft, scoop the potato mixture into a bowl.
- Keep it close by, you will add it back soon.
- Brown the Ground Beef:
- Add the ground beef to the empty skillet and turn the heat up to high.
- Sprinkle with the rest of the taco seasoning.
- Cook for about 5 to 7 minutes, breaking it up as it browns.
- Add a couple spoonfuls of water so the meat stays juicy.
- Combine Everything Together:
- Return the potatoes and vegetables back into the skillet with the beef.
- Add the green onions and cilantro.
- Stir well until everything is mixed and warm.
- Serve and Enjoy:
- Spoon into bowls or onto plates.
- Top with shredded cheese and extra green onions or cilantro if you like.
Process Details
• Dicing the Potatoes Small: Smaller pieces cook faster and get golden edges.
• Using a Lid to Steam: Covering the skillet helps the potatoes soften quickly inside.
• Cooking the Peppers Later: Adding peppers near the end keeps them tender but not mushy.
• Browning the Beef Separately: Cooking the beef alone helps it brown nicely instead of steaming.
• Adding Water as Needed: A splash of water keeps the pan from drying out and helps scrape up flavor.
• Fresh Herbs at the End: Green onions and cilantro taste brightest when stirred in last.
Tips for Success
• Use red, golden, or any potato you enjoy, they all work well here.
• Stir the potatoes every few minutes so they do not stick or burn.
• Add more taco seasoning if you like it extra bold.
• Keep a little water nearby, it helps if the skillet gets too dry.
• Sprinkle cheese on each serving for the yummiest finish.
• Leftovers taste great with a fried egg on top the next day.
• You can swap ground turkey or chicken if you prefer.
Serving Ideas
• Cheesy Dinner Bowl: Serve warm with lots of shredded cheese on top.
• Breakfast Twist: Reheat leftovers and top with a fried or scrambled egg.
• Taco Style: Spoon the mixture into tortillas for easy tacos.
• Party Plate: Serve with tortilla chips for scooping.
• Fresh and Light: Pair with a simple green salad on the side.
Storage & Freezing
• Refrigerator: Store leftovers in an airtight container for up to about 3 to 4 days.
• Reheating: Warm gently in a skillet or microwave, adding a splash of water if needed.
• Cheese Tip: Add fresh cheese after reheating for the best melt.
• Freezing: Freeze in a sealed container for up to about 2 months.
• Texture Note: Potatoes may soften a bit after freezing, but the flavor is still great.
Nutrition Info (Approximate per Serving)
• Calories: ~490
• Protein: ~31g
• Carbohydrates: ~45g
• Fat: ~20g
• Fiber: ~7g
• Sodium: ~1000mg
• Sugar: ~5g
Mexican Ground Beef and Potatoes is a hearty, one pan dinner that is full of bold taco flavor and cozy comfort. With tender potatoes, savory beef, and colorful peppers, it is a meal that makes everyone happy at the table.
I hope you enjoy making this easy skillet recipe as much as I do. Once you try it, it might become one of your go-to dinners for busy nights!