Mexican Ground Beef and Potato Skillet: One-Pan Comfort Food That Actually Feeds a Family.

There’s something deeply satisfying about the sound of ground beef hitting a hot cast iron skillet—that immediate sizzle that promises a hearty, no-nonsense meal is on its way. This Mexican ground beef and potato skillet takes that promise and delivers on it completely, creating a dish that’s both comforting and exciting enough to break you out of your weeknight dinner rut.

I developed this recipe during a particularly hectic period when my family needed meals that could stretch to feed everyone, required minimal cleanup, and still felt special enough that nobody complained. The inspiration came from my grandmother’s picadillo, but I wanted something that could be a complete meal in one pan. After experimenting with different potato cooking methods and spice combinations, this version emerged as the clear winner.

What makes this ground beef skillet different from other one-pan meals is the technique of partially cooking the potatoes first, which ensures they get properly tender while developing those golden, crispy edges that make this dish so satisfying. The Mexican seasoning blend creates layers of flavor—warm cumin and chili powder, bright cilantro, and a touch of heat that builds without overwhelming.

This recipe solves the eternal weeknight problem: how to make something that’s both filling and flavorful without spending hours in the kitchen or creating a mountain of dishes. Everything cooks in one skillet, the ingredients are budget-friendly and widely available, and the result is a complete meal that satisfies both kids and adults. Whether you’re feeding a family or meal prepping for the week, this skillet delivers consistent results every time.

Ingredients

For the Skillet:

1 pound ground beef (80/20 blend works best)
1.5 pounds Yukon Gold potatoes, diced into 1/2-inch cubes
1 medium yellow onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes, drained
1 cup frozen corn kernels
2 tablespoons olive oil
Salt and freshly ground black pepper to taste

For the Mexican Seasoning:

2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (adjust to taste)
1 teaspoon salt

For Serving:

1/2 cup shredded cheddar or Monterey Jack cheese
1/4 cup fresh cilantro, chopped
2 green onions, sliced
Sour cream
Hot sauce
Lime wedges
Warm flour tortillas (optional)

Instructions

Start by washing and dicing the potatoes into uniform 1/2-inch cubes. Don’t peel them—the skins add texture and nutrients, plus save you time. Pat the diced potatoes dry with paper towels to help them crisp up during cooking. This extra step makes a real difference in the final texture.

Heat 2 tablespoons of olive oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat. Add the diced potatoes in a single layer, season with salt and pepper, and let them cook undisturbed for 4-5 minutes. This allows them to develop a golden crust before stirring. Once they start to brown, stir and continue cooking for another 8-10 minutes until they’re mostly tender and golden brown on multiple sides.

While the potatoes cook, combine all the Mexican seasoning ingredients in a small bowl and mix well. This blend can be made ahead and stored in an airtight container for future use—it’s fantastic on chicken, pork, or even roasted vegetables.

Push the potatoes to one side of the skillet and add the ground beef to the empty space. Let the beef cook undisturbed for 2-3 minutes to develop a good sear, then break it up with a wooden spoon. Cook the beef until it’s mostly browned, about 5-6 minutes total. The key is to resist the urge to constantly stir—let it develop some color first.

Add the diced onion and red bell pepper to the skillet, stirring everything together. The vegetables will release moisture that helps deglaze the pan, picking up all those flavorful browned bits from the bottom. Cook for 3-4 minutes until the onion starts to soften and the pepper begins to brighten in color.

Stir in the minced garlic and the prepared Mexican seasoning blend, cooking for about 30 seconds until fragrant. Be careful not to let the garlic burn—if the pan seems too hot, reduce the heat slightly. The spices should smell toasted and aromatic, not bitter.

Add the drained diced tomatoes and frozen corn to the skillet, stirring to combine everything evenly. The corn doesn’t need to be thawed first—it will heat through quickly and add nice pops of sweetness that balance the savory elements. Let everything simmer together for 3-4 minutes, allowing the flavors to meld and any excess moisture to evaporate.

Taste and adjust seasoning as needed. You might want more salt, a pinch more cumin, or an extra dash of hot sauce depending on your preferences. The mixture should be well-seasoned and aromatic, with the potatoes tender throughout and the beef fully cooked.

Remove from heat and sprinkle the shredded cheese over the top, letting it melt from the residual heat. Garnish with fresh cilantro and sliced green onions just before serving for the best color and freshest flavor.

Flavor & Texture Notes

This Mexican ground beef and potato skillet offers a satisfying combination of textures and bold, comforting flavors. The potatoes provide a hearty foundation with crispy golden edges and fluffy interiors that soak up all the savory juices from the meat and vegetables. Each bite delivers the satisfying substance that makes this feel like a complete meal rather than just a side dish.

The ground beef develops deep, caramelized flavors from proper browning, while the Mexican seasoning blend adds warmth and complexity without being overwhelming. The cumin provides an earthy base, while the chili powder and smoked paprika contribute rich, smoky notes that make the whole dish feel more sophisticated than its simple ingredients might suggest.

Fresh bell peppers add a slight crunch and natural sweetness that balances the savory meat and potatoes. The corn kernels provide little bursts of sweetness and a pleasant pop of texture that lightens what could otherwise be a very heavy dish. Diced tomatoes contribute acidity and moisture, helping to bring all the elements together into a cohesive, saucy mixture.

The melted cheese on top creates a creamy richness that ties everything together, while fresh cilantro and green onions add bright, herbaceous notes that make each bite feel fresh and vibrant rather than heavy or monotonous.

Tips & Variations

Potato Prep: Yukon Gold potatoes work best because they hold their shape while becoming creamy inside. Russets can work but may break down more during cooking. Red potatoes are another good option and don’t need peeling. Cut potatoes uniformly so they cook evenly, and don’t skip the step of letting them develop color before stirring.

Ground Meat Options: While ground beef is traditional, ground turkey, pork, or even a plant-based ground meat substitute work well with this recipe. If using leaner meat like turkey, you might need an extra tablespoon of oil to prevent sticking. Ground chorizo mixed with regular ground beef creates incredible flavor depth.

Heat Level Adjustments: Control the spice level by adjusting the cayenne pepper and adding jalapeños with the bell peppers for more heat, or bell peppers only for a mild version. Hot sauce at the table lets everyone customize their portion to their preferred heat level.

Vegetable Additions: Diced zucchini, mushrooms, or poblano peppers work beautifully in this skillet. Add them with the bell peppers so they have time to cook through. Black beans or pinto beans can be stirred in during the last few minutes for extra protein and fiber.

Make It Lighter: Use ground turkey breast instead of beef, reduce the cheese, and add extra vegetables like diced zucchini or bell peppers to bulk up the dish without adding calories. Greek yogurt can substitute for sour cream when serving.

Cheese Variations: Try pepper jack for heat, queso fresco for authenticity, or a Mexican cheese blend for more complex flavor. The cheese can be stirred in instead of melted on top if you prefer it more integrated throughout the dish.

Storage & Make-Ahead

This ground beef and potato skillet stores exceptionally well, making it perfect for meal prep or feeding a family multiple meals from one cooking session. Store leftovers in the refrigerator for up to 4 days in airtight containers. The flavors actually improve after a day, as the seasonings have more time to meld together.

For reheating, a skillet over medium heat works best to maintain the texture of the potatoes. Add a splash of water or broth if the mixture seems dry, and heat until warmed through, stirring occasionally. The microwave works for quick reheating, though the potatoes won’t be quite as appealing texturally.

This dish freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving some headspace for expansion. Thaw overnight in the refrigerator before reheating. The texture will be slightly different after freezing, but the flavor remains excellent.

For make-ahead preparation, you can partially cook the potatoes and store them in the refrigerator for up to 2 days before completing the recipe. The seasoning blend can be mixed weeks in advance and stored in an airtight container.

Serving Suggestions

This Mexican ground beef skillet is substantial enough to serve as a complete meal, but there are several ways to dress it up or extend it for larger gatherings. Warm flour tortillas turn it into an interactive taco bar—let everyone build their own tacos with the skillet mixture as filling.

Serve over rice or quinoa for an even heartier meal, or use it as a filling for burritos, quesadillas, or stuffed peppers. A simple green salad with lime vinaigrette provides a fresh contrast to the rich, savory flavors of the skillet.

Traditional Mexican sides like refried beans, Spanish rice, or elote (Mexican street corn) create a complete feast. For a lighter approach, serve with a crisp cabbage slaw dressed with lime juice and cilantro, or simple avocado slices sprinkled with salt and lime juice.

The skillet looks beautiful served family-style directly from the cast iron pan, with small bowls of toppings arranged around it so everyone can customize their portion. Provide lime wedges, extra cilantro, sliced jalapeños, and different hot sauces for a true Mexican restaurant experience at home.

FAQ

Why are my potatoes not getting crispy? The most common issue is overcrowding the pan or not letting them cook undisturbed initially. Make sure your potatoes are cut uniformly and patted dry before cooking. Let them develop a golden crust before stirring, and don’t add too many at once—they need space to brown rather than steam.

Can I use sweet potatoes instead of regular potatoes? Absolutely! Sweet potatoes work wonderfully and add a subtle sweetness that complements the Mexican spices. They may cook a bit faster than regular potatoes, so keep an eye on them to prevent overcooking. The natural sweetness pairs especially well with the smoky paprika and cumin.

How do I prevent the ground beef from becoming greasy? Choose ground beef with an 80/20 fat ratio for the best balance of flavor and moisture without excessive grease. If your beef releases a lot of fat during cooking, drain some of it off before adding the vegetables, leaving just enough to sauté them properly.

Can I make this dish dairy-free? Yes, simply omit the cheese or use a dairy-free cheese alternative. The dish is plenty flavorful without cheese, and you can add extra avocado slices when serving for richness. Coconut cream can be stirred in at the end instead of cheese for a different but equally satisfying creaminess.

What’s the best way to reheat leftovers without drying them out? Reheat gently in a skillet over medium-low heat with a splash of water, broth, or even a bit of salsa to add moisture back into the mixture. Cover the pan for the first few minutes to steam the contents, then uncover to let any excess moisture evaporate. This method preserves the texture much better than microwaving.

There’s real satisfaction in creating a meal that brings everyone to the table without requiring hours of preparation or a sink full of dishes. This Mexican ground beef and potato skillet proves that comfort food doesn’t have to be complicated to be memorable. The beauty lies in its simplicity—good ingredients, proper technique, and bold seasonings that transform everyday staples into something your family will request again and again. Give it a try, and don’t be surprised if it becomes your new go-to weeknight dinner solution.