Delicious and easy Ground Beef and Potatoes made in one pan in under 30 minutes. This Mexican-flavored meal combines tender potatoes, savory beef, and veggies, all served over rice or on tortillas with your favorite toppings for a delicious weeknight dinner!
Having a simple meal like this Ground Beef and Potatoes in your back pocket to whip up in a hurry is such a lifesaver. This is one of my go-to weeknight meals when I don’t know what to cook because it’s so easy and all you need is 30 minutes! Serve with your favorite toppings. I like to serve this delicious beef and potato mixture with a side of rice and top it with sourcream and cheese for a comforting weeknight meal.
Looking for more recipes with ground beef? Try my Korean beef bowls or this tasty big mac salad next.
Reasons you’ll love this recipe
- Super satisfying: This ground beef and potatoes recipe is high in protein and much better for you than takeout. It’s made with simple ingredients that are hearty and will keep you full for hours.
- So delicious: Mexican food is easily one of my favorite cuisines! And this meal is bursting with Mexican flavor. In addition, you can easily make it as spicy or mild as you’d like!
- Quick and easy to make: If you need a quick, simple meal that will still be incredibly delicious, this is the recipe for you! Plus, everything’s made in one skillet!
Ingredients you’ll need
I love how simple the ingredients are in this ground beef and potatoes recipe! You could even switch up the meat! Try ground turkey, ground chicken, or ground pork. You can find the measurements below in the recipe card.
- Potatoes: The star of this dish! Adds creamy, buttery texture.
- Ground beef: I typically use 90% lean ground beef, but other varieties of ground meat will work.
- Onion+ Bell Pepper: Diced yellow onion adds great savory flavor and texture. and the bell peppers add a depth of flavor and colo.
- Worcestershire sauce: For complexity and a umami taste.
- Spices: A blend of garlic powder, smoked paprika, cumin, oregano, and salt adds bold flavor.
- Fresh cilantro: Brings the meat and potatoes together with freshness, color and classic Mexican flavor!
Variations and substitutions
Here are some ways to change up the recipe based on your taste preferences and what you might have on-hand.
- Ground meat: As mentioned above, any preferred ground meat will work great. I would just avoid anything overly lean, as it may not taste as flavorful.
- Make it spicy: To add heat, stir in 2 tablespoons of sriracha sauce or a dash or 2 of cayenne pepper.
- Add more veggies: The potatoes are the star of this dish, but you can add other vegetables. Broccoli florets, mushrooms, zucchini or carrots make great additions! You could also use sweet potatoes instead of yellow or white potatoes.
- Add toppings: Pile on whatever you like best – guacamole or sliced avocado, sour cream, salsa, shredded cheese and fresh cilantro are all great options!
How to make this recipe
Cook the potatoes: Peel and rinse potatoes and cut into small ¼’’ cubes. Heat the oil in a large heavy-duty pan or skillet over medium-high heat. Once the oil is hot, add the potatoes and cook the potatoes for 4-5 minutes or until they are golden and almost softened on the inside. Remove the potatoes from the pan and set aside.
Cook the beef mixture: To the same skillet, add the beef, onion, and garlic. Cook down the beef, breaking apart the meat, for 3-4 minutes or until the meat turns brown. Add the bell pepper, jalapeño, Worcestershire sauce, and spices. Continue cooking and breaking down the beef for another 3-4 minutes or until the bell pepper is softened.
Add the potatoes to the beef and veggies: Return the potatoes to the pan, top with cilantro, and mix to combine. Cook for another minute or until the potatoes and beef are completely cooked through.
Serve: Enjoy immediately over rice or on tortillas. Top with sour-cream, shredded cheddar cheese, and chopped cilantro if desired.
Helpful tips
Cooking the potatoes: When you start the recipe, you only want to cook the potatoes for about 4 to 5 minutes and until they are almost soft inside. You don’t want to fully cook them because they will be added back to the pan with the meat at the end.
Warm tortillas: If you’re serving this meal with tortillas, heat them up for the best flavor and texture. You can do this in a hot, dry skillet for 10-15 seconds on each side. If you have a gas stovetop, you can also heat the tortillas over a medium/low flame.
Lime juice: To finish the dish, add a squeeze of lime juice over the ground beef and potatoes mixture! It adds a zesty punch of flavor that’s super tasty!
What to serve with ground beef and potatoes?
This mixture can be served on its own, but it’s especially tasty served over rice. I like to serve it over my cilantro lime rice or for a lower carb option over my cilantro cauliflower rice. It’s also great as a taco filling for tortillas!
More easy one pan dinners you will love
Ground Beef and Potatoes
Ingredients
- 1 tablespoon canola oil
- 1 pound potatoes, yellow or white
- 1 pound 90% lean ground beef
- 1 small yellow onion, diced
- 2-3 cloves garlic, minced
- 1 red or green bell pepper, diced
- 1 jalapeno, minced (remove seeds for less spice)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon EACH garlic powder, smoked paprika, cumin, oregano, salt
- Fresh black pepper
- ¼ cup chopped fresh cilantro
Instructions
- Make potatoes: Peel and rinse potatoes and cut into small ¼’’ cubes. Heat the oil in a large heavy-duty pan or skillet over medium-high heat. Once the oil is hot, add the potatoes and cook the potatoes for 4-5 minutes or until they are golden and almost softened on the inside. Remove the potatoes from the pan and set aside.
- Cook Beef: To the same skillet, add the beef, onion, and garlic. Cook down the beef, breaking apart the meat, for 3-4 minutes or until the meat turns brown. Add the bell pepper, jalapeno, Worcestershire sauce, and spices. Continue cooking and breaking down the beef for another 3-4 minutes or until the bell pepper is softened.
- Mix: Return the potatoes to the pan, top with cilantro, and mix to combine. Cook for another minute or until the potatoes and beef are completely cooked through.
- Assemble and serve: Serve immediately over rice or on tortillas. Top with sour-cream, shredded cheddar cheese, and chopped cilantro if desired.
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage recommendations
Beef and potatoes make great leftovers because they reheat so well in the microwave! The flavors will be just as good (if not better) the next day, making this a great option for meal prep.
Store your leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for about 1 minute or until warm. You can also rewarm in a skillet over medium-low heat.
I do not recommend freezing this dish, as potatoes can have a mealy texture when thawed.
Recipe by Layla Atik // Photography by: Eat Love Eats
