Description
A delicious and easy One-Pan Mexican Beef and Potato Skillet recipe that combines ground beef, potatoes, and spices for a hearty meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, diced (about 2 cups)
- 1 bell pepper, diced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, with juices
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Fresh cilantro, for garnish (optional)
- Sour cream, for serving (optional)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon, about 5-7 minutes. Drain excess fat if necessary.
- Add the diced onion and garlic to the skillet, cooking until the onion is translucent, about 3-4 minutes.
- Stir in the diced potatoes and bell pepper. Cook for another 5 minutes, stirring occasionally.
- Add the black beans, diced tomatoes (with juices), chili powder, cumin, paprika, salt, and pepper. Mix well and bring to a simmer.
- Cover the skillet and cook for 15-20 minutes, or until the potatoes are tender, stirring occasionally.
- Once the potatoes are cooked, sprinkle the shredded cheddar cheese on top. Cover the skillet again and let it sit for 2-3 minutes until the cheese is melted.
- Garnish with fresh cilantro if desired and serve with sour cream on the side.
Notes
- For a spicier dish, add diced jalapeños or a pinch of cayenne pepper when cooking the beef.
- Substitute sweet potatoes for regular potatoes for a different flavor and added nutrients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg