What’s better than a home-cooked meal? A home-cooked meal with only ONE pot to clean! I love eating delicious food, but my least favorite part is always the mountain of dishes left behind.
That’s why I’m obsessed with my Tex-Mex Loaded Ground Beef & Potato Skillet. It’s the answer to my weeknight prayers. We get maximum flavor with minimal cleanup, and it’s ready faster than you can load the dishwasher. If you love this concept, you should also try my Cheesy Ground Beef & Potato Skillet for another quick win.
This dish is a total crowd-pleaser. It combines hearty ground beef, tender potatoes, and all those zesty Tex-Mex flavors we crave. Best of all, everything cooks together in a single pan. Let’s dig into this easy dinner recipe that will save your sanity.
Recipe Overview
Here’s the quick snapshot of what you’re making. It’s as simple as it sounds.
- Cuisine: Tex-Mex
- Category: Dinner
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4-6
The Magic of a One-Pot (or One-Pan) Meal
I need to sing the praises of one-pan cooking for a second. It’s a true game-changer for busy nights.
You brown the meat, cook the veggies, and simmer the sauce all in the same vessel. This means flavors build on each other beautifully. It also means you won’t have a sink full of pots, pans, and mixing bowls to deal with later.
For this ground beef and potato dish, your trusty skillet does all the work. You get a complete, satisfying potato dinner without the mess. It’s the ultimate win.
Tex-Mex Loaded Ground Beef & Potato Skillet Recipe
The Full Ingredient List
My “Less Mess” Cooking Method (Step-by-Step)
Notes
Enjoy your homemade Tex-Mex Loaded Ground Beef & Potato Skillet Recipe!
Nutrition Information
All You Need (One Pot & These Ingredients)
Gathering your gear is the first step. You’ll be shocked by how little you need.
The star of the show is a large, oven-safe skillet. I use a 12-inch cast iron or stainless steel pan. You’ll also need a simple set of pantry staples.
We’re talking ground beef, potatoes, onions, and peppers. Then we power it up with classic Tex-Mex spices like chili powder and cumin. The final load of cheese, avocado, and sour cream makes it incredible. For a heartier, baked version that’s perfect for feeding a crowd, check out my Loaded Ground Beef & Potato Bake.
The Full Ingredient List
Here is everything you’ll need to make this beef potato casserole-style skillet. Check your pantry first—you might already have most of it!
- 1 lb lean ground beef (I use 90/10)
- 1.5 lbs Yukon Gold potatoes, diced into 1/2-inch cubes
- 1 yellow onion, diced
- 1 bell pepper (any color), diced
- 3 cloves garlic, minced
- 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
- 1 cup beef or chicken broth
- 2 tsp chili powder
- 1.5 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- Salt and black pepper to taste
- 1 cup shredded cheddar or Mexican blend cheese
- For serving: sour cream, diced avocado, fresh cilantro, lime wedges
My “Less Mess” Cooking Method (Step-by-Step)
Follow these steps for a perfectly cooked skillet and an easy cleanup. I’ve included my tricks to keep things tidy as you go.
- Brown the beef. Heat your large skillet over medium-high heat. Add the ground beef, breaking it up with a spoon. Cook until no pink remains. Use a slotted spoon to transfer the beef to a clean plate, leaving the drippings in the pan. This keeps the beef from steaming and adds flavor to the potatoes.
- Cook the potatoes. Add the diced potatoes to the hot skillet. Cook them in the beef drippings for about 10 minutes, stirring only occasionally. We want them to get a nice, golden-brown crust. This step builds big flavor.
- Add the veggies and spices. Push the potatoes to the side. Add the onion and bell pepper to the center of the skillet. Cook for 4-5 minutes until they soften. Then add the garlic and all the spices (chili powder, cumin, paprika, oregano). Stir everything together for one minute until it smells amazing.
- Combine and simmer. Return the cooked ground beef to the skillet. Pour in the diced tomatoes and the broth. Give it a good stir, scraping up any tasty bits from the bottom of the pan. This is called deglazing, and it’s a flavor secret.
- Finish cooking. Bring the mixture to a simmer. Reduce the heat to medium-low, cover the skillet, and let it cook for 10-12 minutes. This steams the potatoes until they are perfectly tender.
- Add cheese and serve. Once the potatoes are soft, remove the skillet from the heat. Sprinkle the shredded cheese evenly over the top. Cover again for 2-3 minutes to let the cheese melt. Then, load it up with your favorite fresh toppings and dig in!
Pro-Tips for Perfect One-Pot Cooking
These little hints will make your result even better. They come from making this dish more times than I can count.
Dice your potatoes evenly. This is the key to them all cooking at the same rate. If some pieces are huge and some are tiny, you’ll have a mix of mushy and undercooked potatoes.
Don’t stir too much. When you’re browning the potatoes and beef, let them sit for a minute. This creates a delicious fond (those browned bits) on the pan. That fond equals more flavor in your final dish.
Use the right size pot. If your skillet is too small, the food will steam instead of brown. If it’s too big, the liquids might evaporate too fast. A 12-inch skillet is the sweet spot for this recipe.
Storing & Reheating (Easy!)
This skillet meal makes fantastic leftovers. It’s almost better the next day!
Let the dish cool completely. Then, transfer it to an airtight container. It will keep in the fridge for up to 4 days.
To reheat, I prefer the stovetop. Just warm a portion in a small skillet over medium-low heat with a splash of broth or water. You can also use the microwave. Cover it and heat in 60-second bursts, stirring in between.
Nutrition Notes
This is a hearty, balanced meal all on its own. Here’s a general breakdown per serving (based on 6 servings without toppings).
- Calories: ~380
- Protein: 25g
- Carbohydrates: 28g
- Fat: 18g
- Fiber: 4g
To lighten it up, you can use extra-lean ground beef or ground turkey. Adding more bell peppers is a great way to boost the veggie content, too.
Your One-Pot Questions, Answered
I get a few common questions about this recipe. Here are the answers to make your cooking smooth.
Can I use a different type of potato?
Absolutely! Yukon Golds are my favorite for their creamy texture. But russet potatoes will work, too. Just be sure to dice them small, as they take a bit longer to cook. Avoid waxy potatoes like red potatoes, as they don’t break down as nicely.
What if I don’t have an oven-safe skillet?
No problem at all. After simmering in step 5, simply transfer the mixture to a regular baking dish. Then, sprinkle on the cheese and pop it under your oven’s broiler for 2-3 minutes to melt and bubble. You’ll still only dirty one pan and one dish!
How can I make this dish spicier?
I love a spicy kick! You have a few easy options. Use hot diced tomatoes with green chiles. Add a diced jalapeño with the bell pepper. Or, stir in 1/4 to 1/2 teaspoon of cayenne pepper with the other spices. Let your taste buds guide you.
And there you have it! A fast dinner that delivers on flavor and saves you from a cleanup nightmare. This recipe proves you don’t need a pile of dishes to make a memorable, home-cooked meal.
It’s become my go-to for busy weeknights, casual gatherings, and even meal prep. The combination of savory beef, tender potatoes, and melted cheese is just impossible to beat. If you’re looking to start your day with similar flavors, my Savory Ground Beef & Potato Breakfast Skillet is a must-try.
I hope this one-pan wonder brings as much joy to your table (and your kitchen sink) as it does to mine. Enjoy all that flavor, and your clean kitchen! Let me know how it went by leaving a comment and rating below!
