This Tex-Mex Ground Beef and Potatoes in the Skillet recipe is a hearty, one-pan meal perfect for busy weeknights. It’s a savory combination of crispy, golden potatoes, seasoned ground beef, and colorful veggies, all cooked to perfection in a skillet.

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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 ¼-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.
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?
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.
Recipe
Tex-Mex Ground Beef and Potato Skillet
This Tex-Mex Ground Beef and Potato in the Skillet recipe is a hearty, one-pan meal perfect for busy weeknights. It’s a savory combination of crispy, golden potatoes, seasoned ground beef, and colorful veggies, all cooked to perfection in a 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 ¼-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
- ¼ teaspoon ground black pepper
- 3 tablespoons fresh parsley chopped (for garnish)
Instructions
- Before you begin cooking, dice the potatoes into ¼-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.
Notes
Storage and Reheating:
Storage:
- Allow the dish to cool completely before storing.
- Transfer leftovers to an airtight container and refrigerate for up to 3 days.
- This dish freezes well. Place it in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat in a skillet over medium heat, adding a splash of water or broth to prevent it from drying out.
- Alternatively, microwave individual portions in a microwave-safe dish for 1-2 minutes, stirring halfway through.
Nutrition
Calories: 332kcalCarbohydrates: 26gProtein: 27gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 70mgSodium: 731mgPotassium: 1044mgFiber: 4gSugar: 4gVitamin A: 1339IUVitamin C: 67mgCalcium: 44mgIron: 4mg
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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 weeknights—quick, hearty, and delicious!