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Tex-Mex Ground Beef and Potato Skillet

Tex-Mex beef potato skillet with crispy Yukon gold cubes and smoky seasoned ground beef, finished with melted Mexican cheese. One-pan weeknight skillet dinner with salsa-heated flavors and quick topping station (jalapeños, cilantro, sour cream, lime).
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Tex-Mex beef and potato skillet
  • 1 lb ground beef Use 80/20 for best browning; drain excess fat after cooking.
  • 3 Yukon gold potatoes, diced Dice to about 3/4-inch cubes for crisp edges.
  • 1 onion, diced Small dice helps it soften evenly with the beef.
  • 1 green bell pepper, diced Dice similar size to the onion for even distribution.
  • 3 garlic, minced Minced finely so it toasts briefly without burning.
  • 1.5 tsp cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 salt and pepper Season in stages: potatoes first, then taste after assembling.
  • 2 tbsp olive oil
  • 1 cup salsa Choose medium heat; adjust jalapeños at serving.
  • 1.5 cup shredded Mexican cheese blend Use a blend that melts well for a cohesive cheesy top.
  • 1 sour cream For serving.
  • 1 jalapeños For serving, sliced.
  • 1 cilantro For serving, chopped.
  • 1 lime wedges For serving, for bright squeeze.

Equipment

  • 1 cast iron skillet

Method
 

Crisp the potatoes
  1. Heat 2 tablespoons olive oil in a large cast iron skillet over medium-high heat. Add the diced Yukon gold potatoes and cook 10–12 minutes, stirring occasionally, until golden and crispy; season with salt and push the potatoes to the side.
Brown the beef
  1. Add ground beef and diced onion to the skillet and cook until browned, breaking the beef apart as it cooks. Drain excess fat once the beef is browned.
Build the Tex-Mex skillet base
  1. Add diced green bell pepper and minced garlic, then stir in cumin, chili powder, and smoked paprika. Cook and stir until everything is evenly mixed and fragrant.
Warm through with salsa
  1. Stir in salsa and cook 3–4 minutes until heated through, making sure the beef and potatoes are coated. Scrape the bottom of the skillet as needed to keep the mixture simmering.
Melt the cheese and serve
  1. Sprinkle shredded Mexican cheese blend over the skillet and cover for 2 minutes until melted. Serve immediately with sour cream, jalapeños, cilantro, and lime wedges.

Notes

For the crispiest potatoes, keep them moving only occasionally during the first 10–12 minutes and don’t crowd the skillet. Store leftovers in an airtight container in the refrigerator up to 3–4 days; reheat in a skillet over medium heat until hot. Freezing is not recommended because the potatoes lose their crispness. For a lighter option, use 90–93% lean ground beef to reduce fat while keeping the same seasonings.