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Tex-Mex Ground Beef and Potato Skillet

Tex-Mex ground beef and potato skillet with crispy, golden potato cubes and smoky seasoned beef, all finished with melted Mexican cheese. One-pan weeknight Mexican skillet dinner with salsa heat and fresh jalapeño, cilantro, sour cream, and 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: 640
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1 lb ground beef Use 80–90% lean for best browning.
  • 3 Yukon gold potatoes Dice into 3/4-inch cubes so they crisp evenly.
  • 1 onion Dice small for faster cooking.
  • 1 green bell pepper Dice for quick tenderness.
  • 3 garlic cloves Minced for even flavor.
  • 2 tbsp olive oil Helps potatoes crisp in the skillet.
Seasoning and build
  • 1.5 tsp cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 0.25 tsp salt Add to taste.
  • 0.25 tsp pepper Add to taste.
  • 1 cup salsa Choose medium or hot salsa based on preference.
  • 1.5 cup shredded Mexican cheese blend Use a melt-forward blend for best gooey texture.
Serving toppings
  • 0.25 cup sour cream Optional but recommended for balance.
  • 0.5 jalapeños Slice or chop for serving.
  • 0.25 cup cilantro Chopped for freshness.
  • 1 lime wedges Serve to finish.

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 diced Yukon gold potatoes and cook 10–12 minutes, stirring occasionally, until golden and crispy; season with salt, then push potatoes to the side to make room for the beef.
Brown the beef and season
  1. Add ground beef and diced onion to the cleared side of the skillet, breaking the beef apart as it cooks. Cook until browned, then drain excess fat if needed.
  2. Add diced green bell pepper and minced garlic, then sprinkle in cumin, chili powder, and smoked paprika. Stir everything together so the spices coat the beef and vegetables, then season with pepper to taste.
Build and finish
  1. Stir in salsa and cook 3–4 minutes over medium-high heat until heated through. Scatter shredded Mexican cheese blend over the top.
  2. Cover the skillet for 2 minutes until the cheese melts. Serve immediately with sour cream, jalapeños, cilantro, and lime wedges.

Notes

For extra crisp potatoes, keep the heat at medium-high and avoid stirring too frequently during the first 10–12 minutes. Refrigerate leftovers in an airtight container up to 3 days and reheat in a skillet until warmed through. Freezing is not recommended because the potatoes soften after thawing. For a lighter option, use 93% lean ground beef and swap in a reduced-fat Mexican cheese blend.