Tex-Mex Ground Beef and Potato Skillet
This Tex-Mex skillet is hearty, cheesy, and packed with bold flavor.Golden potatoes provide a crispy and satisfying base.Seasoned ground beef adds plenty of savory protein.Peppers, onions, corn, and tomatoes bring color and freshness.Melted cheese creates a rich and comforting finish.Everything cooks in one skillet for easy preparation and cleanup.
Ingredients
For the Skillet
- 1 pound ground beef
- 1½ pounds Yukon Gold or russet potatoes, cut into small cubes
- 1 medium yellow onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 cup corn, fresh or frozen
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- ¼ cup beef broth or water
Tex-Mex Seasoning
- 1½ teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper, optional
Instructions
- Wash and cut the potatoes into small, evenly sized cubes. Keeping the pieces relatively small helps them cook faster and develop a delicious golden exterior.
- Heat a large deep skillet over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it apart with a wooden spoon until browned and cooked through.
- Add olive oil to the same skillet. Add the diced potatoes in an even layer.
- Cook for approximately 8–10 minutes, stirring occasionally, until the potatoes begin to brown and become tender.
- If the potatoes are browning too quickly before becoming tender, add a few tablespoons of water or broth and cover the skillet for 2–3 minutes.
- Add the diced onion and bell pepper to the skillet. Cook for approximately 3–4 minutes until the vegetables begin to soften.
- Add the corn and diced tomatoes. Pour in the beef broth or water and stir everything together.
- Sprinkle the cheddar and Monterey Jack cheese evenly over the top.
- Remove the skillet from the heat.
- Top with fresh cilantro, sliced avocado, jalapeños, sour cream, salsa, or green onions. Serve immediately with lime wedges.
Notes
- Cut potatoes into similar-sized pieces so they cook evenly.
- Yukon Gold potatoes provide a creamy interior and crisp edges.
- Russet potatoes can also be used for a crispier texture.
- Drain excess grease from the ground beef if necessary.
- Fresh, frozen, or canned corn can be used.
- Adjust the cayenne pepper according to your preferred spice level.
- Freshly shredded cheese melts particularly well.
- Serve immediately for the best potato texture.