This ground beef and potato skillet is a hearty, one-pan meal that comes together in just 35 minutes. Crispy golden potatoes, seasoned ground beef, and colorful veggies all cooked together with bold Tex-Mex flavors. It's filling, flavorful, and only dirties one pan.
It's the kind of recipe I make when I want something filling and flavorful but don't want to dirty a bunch of dishes. The potatoes get perfectly crispy on the outside and tender inside, and everything cooks in one skillet. Win-win.
If you love the mix of ground beef and potatoes make sur to try my Cheeseburger Bites.
Want to learn how to keep potatoes fresh and pick the right type for your recipe? Don't miss my Potatoes 101 guide.
Quick Answer
What it is: A hearty one-pan skillet meal with crispy potatoes, seasoned ground beef, and sautรฉed peppers and onions, all cooked together with bold Tex-Mex flavors.
- Prep: 10 minutes
- Cook: 25 minutes
- Total: 35 minutes
- Perfect for: Busy weeknights, one-pan dinners, meal prep
- Method: Brown beef, crisp potatoes, sautรฉ veggies, combine and season
Brown the ground beef and set it aside, crisp up diced potatoes until golden, cook your peppers and onions, then toss everything back together with chili powder, garlic powder, and Worcestershire sauce for an easy, filling dinner that only dirties one pan.
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The ingredients
Notes on the ingredients
- Potatoes: Russet potatoes are ideal because of their starchy texture, which gives a crispy exterior and soft interior. Yukon Gold potatoes can also be used for a buttery flavor. If you're in a hurry, frozen diced potatoes or hash browns are great substitutes.
- Ground Beef: Opt for lean ground beef (85% lean or higher) to minimize grease. You can also substitute ground turkey or chicken for a lighter option.
- Worcestershire Sauce: Adds a deep, savory umami flavor to the dish. If unavailable, substitute with soy sauce.
- Vegetables: Feel free to add or swap vegetables based on your preferences. Green bell peppers, zucchini, or mushrooms work well in this recipe.
- Spices: Adjust the chili powder and garlic powder to suit your taste. Add a pinch of smoked paprika for a subtle smoky flavor.
- Fresh Parsley: You can use dried parsley or skip it altogether if needed.
See quantities in the recipe card below
How the make the Tex-Mex Ground Beef and Potato Skillet: Step-By-Step
- Before you begin cooking, dice the potatoes into ยผ-inch cubes to ensure even cooking. Peel the potatoes for a smoother texture, though you can leave the skins on if you prefer. Dice the onion and red bell pepper into small, uniform pieces for consistent flavor in every bite.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the ground beef and cook over medium-high heat, breaking it into small pieces with a spatula or wooden spoon.
- Cook for 5-7 minutes, or until the beef is browned and no longer pink. Drain any excess grease if needed. Transfer them to a plate and set aside.
- In the same skillet, add the remaining tablespoon of olive oil, add the diced potatoes to the skillet and cook for 10-12 minutes, stirring occasionally. You want the potatoes to develop a crispy, golden-brown crust on the outside while softening inside. Add a pinch of salt if desired to enhance their flavor.
- Once the potatoes are tender and golden, transfer them to a plate and set aside.
- In the same skillet, add the vegetables and cook for 3-4 minutes until they soften and become fragrant. Return the beef and potatoes and stir everything together to combine.
- Sprinkle the chili powder, garlic powder, salt, and black pepper over the beef and vegetables. Stir well to coat evenly.
- Add the Worcestershire sauce and mix thoroughly. Let the mixture simmer for 1-2 minutes to allow the flavors to meld together.
- Remove the skillet from the heat and garnish with fresh parsley.
- Serve the dish hot and enjoy as a standalone meal or pair it with a side salad, crusty bread, or steamed veggies for a complete dinner.
Tips
- Cut Evenly: Make sure to dice the potatoes and vegetables into uniform pieces for even cooking.
- Don't Overcrowd: Avoid overcrowding the skillet to prevent steaming the ingredients. Use a large skillet or cook in batches if necessary.
- Drain Excess Grease: If your ground beef is not lean, drain the grease before adding the vegetables to avoid a greasy dish.
Recipe Variations
- Cheesy Beef and Potatoes: Sprinkle shredded cheddar or Monterey Jack cheese over the dish in the final 2 minutes of cooking. Cover the skillet with a lid to melt the cheese.
- Breakfast Skillet: Crack a few eggs over the mixture in the last 5 minutes of cooking. Cover with a lid and cook until the eggs are set to your liking.
Serve With
- Salad: A crisp green salad with a tangy vinaigrette complements the richness of this dish.
- Bread: Pair with garlic bread or a slice of crusty baguette for a satisfying meal.
Storage Tips
Fridge: Let the skillet cool completely, then transfer to an airtight container. It'll keep in the fridge for up to 3 days. The potatoes might soften a bit, but they still taste great.
Freezer: This freezes really well. Portion it into freezer-safe containers or bags and freeze for up to 2 months. I like to divide it into single servings so I can just grab one for lunch.
Reheating: Reheat in a skillet over medium heat with a splash of water or broth to bring back some moisture. You can also microwave individual portions for 1-2 minutes, stirring halfway through. If you want the potatoes crispy again, reheat in a skillet instead of the microwave.
FAQ
Can I use sweet potatoes instead of russet potatoes
Sweet potatoes are a great substitute and add a slightly sweet flavor to the dish. Keep in mind they may cook slightly faster than russet potatoes.
Can I make this recipe ahead of time?
ย You can prepare the dish, store it in the refrigerator, and reheat it when ready to serve. It's also freezer-friendly for longer storage.
Can I double the recipe?
Use a larger skillet or cook in batches to ensure even cooking. Doubling the recipe is perfect for meal prep.
Ground Beef and Potato Skillet
Equipment
- Large skillet (preferably non-stick or cast iron, around 12 inches)
- Cutting board
- Sharp knife
- Spatula or wooden spoon
- Measuring spoons
Ingredients
- 2 tablespoons olive oil
- 1 pound potatoes peeled and diced into ยผ-inch cubes (russet potatoes work best)
- 1 pound lean ground beef
- 1 medium onion diced
- 1 red bell pepper diced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ยผ teaspoon ground black pepper
- 3 tablespoons fresh parsley chopped (for garnish)
Instructions
- Before you begin cooking, dice the potatoes into ยผ-inch cubes to ensure even cooking. Peel the potatoes for a smoother texture, though you can leave the skins on if you prefer. Dice the onion and red bell pepper into small, uniform pieces for consistent flavor in every bite.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the ground beef and cook over medium-high heat, breaking it into small pieces with a spatula or wooden spoon.
- Cook for 5-7 minutes, or until the beef is browned and no longer pink. Drain any excess grease if needed. Transfer them to a plate and set aside.
- In the same skillet, add the remaining tablespoon of olive oil, add the diced potatoes to the skillet and cook for 10-12 minutes, stirring occasionally. You want the potatoes to develop a crispy, golden-brown crust on the outside while softening inside. Add a pinch of salt if desired to enhance their flavor.
- Once the potatoes are tender and golden, transfer them to a plate and set aside.
- In the same skillet, add the vegetables and cook for 3-4 minutes until they soften and become fragrant. Return the beef and potatoes and stir everything together to combine.
- Sprinkle the chili powder, garlic powder, salt, and black pepper over the beef and vegetables. Stir well to coat evenly.
- Add the Worcestershire sauce and mix thoroughly. Let the mixture simmer for 1-2 minutes to allow the flavors to meld together.
- Remove the skillet from the heat and garnish with fresh parsley.
- Serve the dish hot and enjoy as a standalone meal or pair it with a side salad, crusty bread, or steamed veggies for a complete dinner.
Sophie Viau says
This Tex-Mex Ground Beef and Potato Skillet is a comforting, flavorful one-pan dish! The combination of seasoned ground beef, tender potatoes, and Tex-Mex spices is such a satisfying meal idea. It would be even better topped with some shredded cheese, fresh cilantro, and a squeeze of lime juice. To add more veggies, consider tossing in some bell peppers or corn. This dish is perfect for busy weeknightsโquick, hearty, and delicious!
johnson says
can you substitute frozen potatoes like ore-ida potatoes o'brien?
Sophie Viau says
Yes, you can use frozen Ore-Ida Potatoes OโBrien ๐
Add them straight from frozen and cook a few extra minutes since they release more moisture. Let them sit undisturbed to get a little golden.
Since they already have peppers and onions, you can reduce or skip the fresh ones. Perfect shortcut for busy nights!