Looking for a vibrant, budget-friendly recipe that hits all the right notes—flavorful, filling, and fast? These Mexican-spiced skillet potatoes with ground beef are exactly what your weekly rotation needs. This dish combines tender, crispy potatoes with savory seasoned ground beef, infused with bold spices like paprika, cumin, chili powder, and oregano.

Originally crafted as a side dish, this version is upgraded into a protein-packed main meal, making it perfect for dinner, brunch, or even meal prep. It’s cooked entirely in one skillet, which means minimal cleanup and maximum taste.

If you’re tired of plain roasted potatoes and want something with a bold kick, this recipe transforms pantry staples into a meal that feels exciting and satisfying. It’s also highly customizable—you can make it spicier, add your favorite toppings, or even swap the protein to match your preferences. Best of all, even beginners can master it.

Ingredients and Preparation

Main Ingredients

6 medium potatoes (Yukon Gold or Russet), peeled and cut into 1-inch cubes
1 pound ground beef (substitute with ground chicken if preferred)
1 small yellow onion, finely diced
2 cloves garlic, minced
2 tablespoons olive oil (divided)

Mexican Spice Blend

1 teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
¼ teaspoon cayenne pepper (optional for heat)

Optional Toppings

½ cup shredded cheese (cheddar, Monterey Jack, or your favorite blend)
Chopped cilantro
Sour cream or Greek yogurt
Diced avocado or guacamole
Lime wedges
Sliced green onions or jalapeños

Preparation Tips

Dice potatoes evenly to ensure consistent cooking.
Dry potatoes after boiling or rinsing to enhance crisping.
Pre-mix all spices in a small bowl to make cooking faster and easier.
Prep toppings in advance if serving as a build-your-own bowl.

Step-by-Step Instructions

1. Parboil the Potatoes (Optional, but Highly Recommended)

Bring a large pot of salted water to a boil.
Add the diced potatoes and boil for 5–6 minutes until just starting to soften.
Drain thoroughly and let sit for a few minutes to dry completely.
Pat them dry with a clean kitchen towel if needed—moisture prevents browning.

2. Brown the Ground Beef

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the ground beef and cook for 6–8 minutes, breaking it apart with a spatula.
When the beef is mostly browned, stir in half of the spice mix.
Continue to cook for 2 minutes to blend the flavors.
Remove beef from the skillet and set aside, leaving any flavorful bits behind.

3. Crisp the Potatoes

Add the remaining tablespoon of oil to the same skillet over medium heat.
Add the dried, parboiled potatoes in a single layer.
Let them cook undisturbed for 5–6 minutes to develop a crispy base.
Stir and continue to cook for 10–12 more minutes, stirring occasionally until golden on all sides.
Add more oil as needed to prevent sticking.

4. Add Onion and Garlic

Add the diced onion to the skillet with the potatoes.
Sauté for 2–3 minutes, until the onion begins to soften and caramelize.
Add the minced garlic and cook for another minute, stirring constantly.

5. Return the Beef and Season

Return the cooked beef to the skillet with the potatoes and onions.
Add the remaining half of the spice mix.
Toss everything together well so all ingredients are evenly coated.
Cook for another 3–5 minutes to allow the flavors to marry and the beef to reheat.

6. Add Toppings and Serve

If using cheese, sprinkle it evenly over the mixture.
Cover the skillet with a lid for 1–2 minutes to allow the cheese to melt.
Remove from heat and top with fresh cilantro, green onions, jalapeños, or sour cream.
Serve hot, straight from the skillet or portioned into bowls with lime wedges on the side.

Beginner Tips and Notes

Parboiling improves texture: This step helps give the potatoes a soft interior while making it easier to crisp the outside.
Use a large skillet: A 12-inch skillet or cast iron pan ensures plenty of surface area for crisping.
Dry your potatoes: Moisture is the enemy of crispiness. Make sure your potatoes are dry before frying.
Spice control: Reduce or skip the cayenne pepper for a milder version, or increase it if you love heat.
Make it vegetarian: Omit the beef and replace it with black beans, sautéed mushrooms, or a plant-based protein.
Add a veggie boost: Diced bell peppers, corn, or zucchini can be added with the onions for extra color and nutrition.
Meal prep: Cook and store in airtight containers for up to 4 days. Reheat in a skillet or oven for best texture.

Serving Suggestions

As a hearty dinner: Serve with warm tortillas or over a bed of rice for a full meal.
For brunch: Top with a fried egg and serve with avocado slices for a savory breakfast option.
In a burrito: Wrap the mixture with lettuce, cheese, and salsa for a quick and filling handheld meal.
As a taco filling: Spoon into taco shells and finish with shredded lettuce and sour cream.
For a party platter: Serve on a tray with toothpicks and dipping sauces like chipotle aioli or salsa verde.
With a salad: Pair with a light green salad with lime vinaigrette to balance the richness.
With soup: Enjoy alongside a bowl of tortilla soup or black bean soup for a Mexican-themed dinner.