Description
A quick and flavorful one-pan Mexican ground beef and potato skillet recipe ready in 30 minutes, perfect for busy weeknights and customizable with pantry staples.
Ingredients
- 1 pound (450g) ground beef (80/20 preferred)
- 3 medium russet potatoes (about 600g), diced into ½-inch cubes
- 2 tablespoons (30ml) olive oil
- 1 small yellow onion (about 100g), diced
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons tomato paste
- ½ cup (120ml) beef broth or water
- ½ cup fresh cilantro, chopped (optional)
- Lime wedges for serving
- Optional add-ins: 1 cup black beans (drained), 1 cup corn kernels, 1 cup shredded cheese
Instructions
- Wash and dice the potatoes into ½-inch cubes. Pat dry with a towel.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add potatoes in a single layer and cook undisturbed for 4-5 minutes until golden and crispy on the bottom. Stir and continue cooking until tender and browned, about 5 more minutes. Season with salt and pepper.
- Push potatoes to one side of the pan. Add remaining olive oil, then add diced onion. Cook 2-3 minutes until softened and translucent. Add minced garlic and cook 30 seconds until fragrant.
- Add ground beef, breaking it up with a spoon. Brown evenly until no pink remains, about 5 minutes. Season with salt and pepper.
- Sprinkle chili powder, cumin, smoked paprika, and oregano over beef and potatoes. Stir well to coat.
- Add tomato paste and mix in. Pour in beef broth or water, scrape bottom of pan to loosen browned bits, and simmer for 3 minutes until liquid reduces slightly.
- Taste and adjust seasoning. Sprinkle chopped cilantro on top and serve with lime wedges. Optionally add shredded cheese, black beans, or corn before serving.
Notes
[‘Pat potatoes dry before cooking to ensure crispiness.’, ‘Do not overcrowd the pan to avoid steaming potatoes.’, ‘Toast spices for 30 seconds after adding before adding liquid to enhance flavor.’, ‘Add extra broth or water if mixture looks dry while simmering.’, ‘Customize heat by adding jalapeños or cayenne pepper.’, ‘Use gluten-free broth and tomato paste to keep recipe gluten-free.’, ‘Leftovers reheat well in a skillet with a splash of broth or water.’, ‘Not recommended to freeze due to potato texture changes.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 370
- Sodium: 420
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 30
- Fiber: 4
- Protein: 22
Keywords: Mexican, ground beef, potatoes, skillet, quick dinner, one-pan meal, weeknight recipe, easy recipe, spicy, comfort food