Description
Whipping up Mexican Ground Beef and Potato Skillet becomes a delicious adventure in your kitchen, where hearty flavors dance together in one satisfying pan. Sizzling beef, tender potatoes, and zesty seasonings create a quick weeknight meal that brings comfort and excitement to your dinner table.
Ingredients
Scale
Main Ingredients:
- 1 pound lean ground beef (90% or higher)
- 3 cups Yukon gold potatoes, diced small
Flavor Enhancers:
- 1.5 teaspoons chili powder
- 1 teaspoon ground cumin
- 0.75 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon garlic powder
- 0.25 teaspoon smoked paprika
- 0.25 teaspoon crushed red pepper flakes (optional)
Supporting Ingredients:
- 1 tablespoon olive oil
- 0.5 cup yellow onion, finely chopped
- 0.5 cup canned tomato sauce
- 0.5 cup low-sodium beef broth
- 1 tablespoon tomato paste
- 0.33 cup frozen corn kernels, thawed
- 0.33 cup shredded sharp cheddar cheese
- Fresh cilantro, for garnish (optional)
Instructions
- Warm 1 tablespoon olive oil in a 12-inch skillet over medium-high heat at 375°F. Sauté 1 pound ground beef and ½ cup chopped onion for 5-6 minutes, breaking meat into small crumbles until it loses pink color.
- Sprinkle 1 ½ teaspoons chili powder, 1 teaspoon cumin, ¾ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder, ¼ teaspoon smoked paprika, and optional ¼ teaspoon red pepper flakes over the meat. Thoroughly mix spices into beef.
- Pour ½ cup tomato sauce, ½ cup beef broth, and 1 tablespoon tomato paste into the skillet. Add 3 cups diced potatoes (½-inch pieces) and stir completely. Reduce heat to 325°F, cover, and simmer 20-25 minutes until potatoes become tender.
- Mix in ⅓ cup corn kernels. Scatter ⅓ cup shredded cheddar cheese across the top. Cover for 2-3 minutes until cheese melts completely.
- Remove skillet from heat. Optionally garnish with fresh cilantro. Serve immediately while hot and bubbling.
Notes
- Swap russet potatoes for waxy varieties like Yukon Gold for a creamier texture that holds shape better during cooking.
- Reduce heat and stir frequently to prevent potatoes from sticking or burning in the skillet.
- For a low-carb version, replace potatoes with cauliflower or turnips to maintain the hearty feel of the dish.
- Sprinkle extra red pepper flakes for added heat, or remove them completely for a milder flavor profile that kids will enjoy.
- Prep Time: 5 minutes
- Cook Time: 1 hour 18 minutes - 1 hour 24 minutes
- Category: One-Skillet
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 345 kcal
- Sugar: 4 g
- Sodium: 410 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 65 mg