This Southwest ground beef and potato skillet is one of my favorite easy dinners—hearty, flavorful, and made in just one pan. With tender potatoes, perfectly seasoned ground beef, and bold Tex-Mex spices, it’s a filling meal that comes together quickly and leaves everyone satisfied. It’s great for busy weeknights when I need something comforting and simple.
Why You’ll Love This Recipe
I love how everything cooks together in one skillet, which means fewer dishes and more flavor. The combination of beef, potatoes, and warm spices makes this dish super satisfying, and I can customize it with whatever veggies or toppings I have on hand. It’s also budget-friendly, full of protein, and tastes even better as leftovers.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Ground beef
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Potatoes (diced small)
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Onion (chopped)
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Bell pepper (chopped)
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Garlic (minced)
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Canned diced tomatoes (with green chilies or plain)
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Chili powder
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Ground cumin
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Paprika
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Salt and pepper
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Shredded cheese (cheddar or Mexican blend)
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Olive oil
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Optional: corn, black beans, jalapeños, cilantro, sour cream
Directions
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I heat a bit of olive oil in a large skillet over medium heat and add the diced potatoes. I cook them for about 10–12 minutes, stirring occasionally, until they start to soften and get some color.
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I push the potatoes to the side and add the ground beef and onions to the skillet. I cook until the beef is browned and the onions are soft, breaking the meat apart as it cooks.
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I stir in the garlic, bell pepper, and spices (chili powder, cumin, paprika, salt, and pepper), and cook for another 2–3 minutes.
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I add the diced tomatoes (and black beans or corn if using), stir everything together, cover the skillet, and let it simmer for about 10 more minutes until the potatoes are tender.
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I remove the lid, sprinkle cheese over the top, and let it melt before serving.
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I top with fresh cilantro or a dollop of sour cream if I want a little extra.
Servings and timing
This recipe makes about 4 to 6 servings.
Total time is around 40 minutes:
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10–15 minutes for preparation
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25–30 minutes for cooking
Variations
Sometimes I swap the ground beef for ground turkey or chicken. I also like to stir in spinach at the end for extra greens or top it with avocado slices. For a spicier version, I add diced jalapeños or chipotle powder. If I want a breakfast-style twist, I crack a few eggs on top and let them cook until set.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. It reheats well in the microwave or on the stovetop with a splash of water to keep it from drying out. I’ve also frozen portions for quick meals later—just thaw overnight and reheat.
FAQs
Can I use frozen potatoes?
Yes, I’ve used frozen diced hash browns in a pinch. I cook them straight from frozen, though fresh potatoes give better texture.
What kind of potatoes work best?
I usually use Yukon gold or red potatoes because they hold their shape well and cook evenly, but russets work too if I dice them small.
How do I make it vegetarian?
I leave out the beef and use black beans or plant-based crumbles instead. It’s still hearty and full of flavor.
Can I make this dish ahead of time?
Yes, I sometimes prep the whole skillet and reheat it later, or I prep the chopped veggies and spices ahead to speed up cooking.
Is it good for meal prep?
Absolutely. It keeps well, and I portion it out into containers for easy lunches or dinners throughout the week.
Conclusion
This Southwest ground beef and potato skillet is a one-pan wonder that’s bold, filling, and full of flavor. It’s the kind of meal I keep in my weekly rotation because it’s fast, flexible, and always hits the spot. Whether I serve it on its own or load it up with toppings, it’s a simple dinner that always satisfies.
PrintSouthwest Ground Beef and Potato Skillet
A hearty one-pan Southwest-style skillet featuring ground beef, tender potatoes, bold spices, and melted cheese. Perfect for a quick, comforting dinner with easy clean-up.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Skillet
- Cuisine: Southwest
- Diet: Halal
Ingredients
- 1 lb ground beef
- 3–4 medium potatoes, diced small
- 1 small onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes (with green chilies or plain)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1 cup shredded cheddar or Mexican blend cheese
- 2 tablespoons olive oil
- Optional: 1/2 cup corn, 1/2 cup black beans, diced jalapeños, chopped cilantro, sour cream
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced potatoes and cook for 10–12 minutes, stirring occasionally, until slightly golden and starting to soften.
- Push the potatoes to the side and add ground beef and chopped onions. Cook until beef is browned and onions are soft, breaking up the meat as it cooks.
- Stir in garlic, bell pepper, chili powder, cumin, paprika, salt, and pepper. Cook for another 2–3 minutes.
- Add diced tomatoes (plus corn and/or black beans if using). Stir everything together, cover, and let simmer for about 10 minutes or until potatoes are tender.
- Uncover, sprinkle cheese evenly over the skillet, and let it melt.
- Top with cilantro, sour cream, or other favorite toppings if desired. Serve hot.
Notes
- Swap ground beef for turkey or chicken for a lighter option.
- Use frozen diced potatoes in a pinch, but fresh give better texture.
- Stir in spinach or top with avocado for extra nutrition.
- Add chipotle powder or jalapeños for more heat.
- Crack eggs on top for a breakfast-style variation.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 70mg
