Mexican Ground Beef and Potatoes
If you need a simple, hearty dinner that stretches a pound of beef and fills up hungry bellies, this Ground Beef and Potatoes Skillet is it. It’s cozy, budget-friendly, and made with pantry staples I almost always have on hand. Everything cooks together in one skillet, and the flavors are just chef’s kiss.
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I make this on those busy weeknights when I forgot to thaw something fancy or just don’t feel like making a big ol’ mess in the kitchen. It reminds me of the meals my mama used to throw together—simple ingredients, lots of flavor, and everybody going back for seconds.
If you love easy skillet meals like this, you’ve got to check out my Sausage and Tortellini Skillet, Reuben Casserole, and Beef Enchilada Soup Recipe. They’re all budget-friendly and perfect for busy weeknights.
Why You’ll Love This Recipe
- One-Pan Wonder: Everything cooks in one skillet, which means fewer dishes (and I am always here for that).
- Budget-Friendly: Uses simple, affordable ingredients like ground beef and potatoes.
- Hearty & Filling: Those tender potatoes and savory beef will keep everyone full and happy.
- Easy to Customize: You can spice it up, swap the protein, or toss in extra veggies.
Ingredients
Mexican Ground Beef and Potatoes
Equipment
- Large skillet with lid
- wooden spoon or spatula
- cutting board
- Sharp Knife
- measuring cups and spoons
Ingredients
- 1 pound ground beef
- 3 medium potatoes peeled and diced small
- 1 small onion finely chopped
- 2 cloves garlic minced
- ½ cup canned diced tomatoes
- ¾ cup tomato sauce
- ½ cup beef or chicken broth
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil
- Fresh cilantro chopped (for garnish)
Instructions
- Heat oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it into small pieces.
- Add the onion and garlic and cook until translucent.
- Stir in the diced potatoes, tomatoes, tomato sauce, broth, cumin, oregano, paprika, salt, and black pepper. Mix well.
- Bring to a simmer, then reduce heat to low, cover, and cook 20–25 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened.
- Taste and adjust seasoning. Garnish with cilantro.
Notes
- Cut potatoes into small, uniform cubes for even cooking.
- Stir occasionally to prevent sticking on the bottom.
- Keep the skillet covered while simmering to help the potatoes soften.
- Taste and adjust salt at the end once the sauce reduces.
Storage
Storage:Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheating:
Reheat in a skillet over medium-low heat with a splash of broth or water to loosen the sauce. You can also microwave in 30-second intervals, stirring in between. Freezing:
Let the mixture cool completely, then store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Dice your potatoes small and evenly so they cook through at the same time. Bigger chunks will need more time.
- If your skillet starts looking dry while cooking, add a splash of broth and cover it back up.
- Want a little kick? Add a pinch of red pepper flakes or a chopped jalapeño.
- For extra flavor, let the beef get a little browned and crispy before adding the onions. That caramelization adds so much depth.
- You can swap ground turkey or ground chicken for a lighter option.
- Stir in a handful of frozen peas or corn during the last 5 minutes for added color and veggies.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! After browning the beef and sautéing the onions and garlic, transfer everything to a baking dish, cover tightly with foil, and bake at 375°F for about 30–35 minutes, or until the potatoes are tender.
Just pierce them with a fork. If it slides in easily without resistance, they’re ready.
You sure can. Brown the beef first, then add everything to the slow cooker. Cook on low for 5–6 hours or high for 3–4 hours, until the potatoes are soft.
Remove the lid and let it simmer uncovered for a few extra minutes. It’ll thicken up as the liquid reduces.
