Description
Here’s my favorite Mexican ground beef and potato skillet that comes together in one pan with zesty flavors and simple ingredients. Weeknight dinners get so much easier when hearty protein meets crispy potatoes in this satisfying meal that feeds the whole family fast.
Ingredients
Scale
Main Ingredients:
- 1 pound (450 g) lean ground beef
- 1 pound (450 g) red potatoes
Vegetables:
- 1 cup diced red bell pepper
- 1 cup diced green bell pepper
- 2 green onions
Seasonings and Extras:
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt
- Black pepper
- 2 tablespoons chopped fresh cilantro
Instructions
- Fire up a large skillet with 1 tablespoon olive oil over medium-high heat at 375°F. Toss in 1 pound diced red potatoes (12-inch cubes), sprinkling with a pinch of salt and pepper. Sauté for 10-12 minutes, stirring every 3 minutes until your potatoes turn golden and tender.
- Shift potatoes to one side of the skillet. Drop 1 pound lean ground beef into the empty space. Break apart the meat with a spatula while cooking 5-6 minutes at 375°F until completely browned. Tip the skillet to drain any excess grease.
- Introduce 1 cup red bell peppers and 1 cup green bell peppers into the skillet. Cook 3-4 minutes at 375°F, allowing vegetables to soften slightly but retain some crunch.
- Sprinkle your spice blend: 1 teaspoon chili powder, ½ teaspoon ground cumin, ½ teaspoon garlic powder, and ½ teaspoon smoked paprika. Season with additional salt and black pepper to your taste. Stir everything thoroughly for 2 minutes to marry the flavors.
- Remove the skillet from heat. Scatter 2 sliced green onions across the top. Optional: Garnish with 2 tablespoons fresh chopped cilantro for extra brightness.
Notes
- Always dice potatoes into uniform, small cubes to ensure even cooking and crispy edges.
- Let the ground beef develop a nice brown crust before breaking it apart for deeper flavor development.
- For a lighter version, swap ground beef with ground turkey and use less oil when cooking potatoes.
- Add a sprinkle of shredded cheese at the end for extra richness and serve with warm tortillas for a complete meal.
- Prep Time: 0 minutes
- Cook Time: 20-24 minutes
- Category: One-Skillet
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg