Tex-Mex Ground Beef and Potato 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

1. Cut Evenly: Make sure to dice the potatoes and vegetables into uniform pieces for even cooking.
2. Don’t Overcrowd: Avoid overcrowding the skillet to prevent steaming the ingredients. Use a large skillet or cook in batches if necessary.
3. Drain Excess Grease: If your ground beef is not lean, drain the grease before adding the vegetables to avoid a greasy dish.

Recipe Variations

1. 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.
2. 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.

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