Tex Mex Ground Beef & Potatoes is one of those recipes that is perfect when you are looking for a quick and easy meal. It’s quick, hearty, full of bold flavor, and flexible enough to serve in several different ways depending on what you have on hand.
Best of all, it comes together in a single skillet, making it perfect for busy weeknights when you want real food without a lot of effort or cleanup.
This recipe uses simple pantry spices, lean ground beef, and frozen potatoes to create a satisfying dish that works just as well served on its own as it does tucked into tortillas, piled onto nachos, or spooned into crisp lettuce wraps.
It’s the kind of recipe that is comforting and filling without being too heavy. Not to mention that it’s easy to adjust to suit your family’s tastes. You can keep it mild, turn up the heat, add extra veggies, or serve it multiple ways.
It’s also a great option for smaller households since this version is scaled down and doesn’t make an overwhelming amount of food, but gives you just enough leftover for a quick meal later in the week.
O’Brien Potatoes
This recipe comes together quickly thanks to frozen O’Brien potatoes. They are a classic potato blend made from diced potatoes mixed with finely chopped bell peppers and onions.
They’re commonly found in the freezer section and are often used for breakfast skillets and hash-style dishes. The peppers and onions add flavor and color, making them a convenient shortcut when you want a complete potato base without extra work.
If you don’t have O’Brien potatoes on hand, you can easily substitute plain frozen diced potatoes. Just thaw them first, then dice your own bell pepper and onion and add them to the skillet along with the potatoes. Either option works well in this recipe, and both soak up the Tex Mex seasoning beautifully.
Why This Tex Mex Skillet Works So Well
This Tex Mex Ground Beef & Potatoes recipe is built on layers of flavor. Browning the ground beef develops a rich, savory taste. A blend of taco seasoning, chili powder, cumin, smoked paprika, and garlic adds warmth and depth without overpowering the dish.
Although I used to use canned diced tomatoes with green chilies, I now prefer to use picante sauce or salsa. That swap adds a smoother texture and a more rounded, seasoned flavor that coats the beef and potatoes evenly. You can choose mild, medium, or hot picante sauce depending on how spicy you like your food.
To finish the dish, shredded cheddar cheese and sliced green onions are sprinkled on at the very end. The residual heat melts the cheese just enough while keeping the onions fresh and crisp, adding both contrast and color.
Tex Mex Ground Beef & Potatoes Recipe
*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.
INGREDIENTS
- ½ pound lean ground beef*
- 1 teaspoon taco seasoning mix
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper, or to taste
- ¼ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- 2 cups frozen O’Brien potatoes, thawed
- 1 cup picante sauce or salsa
- ¼ cup shredded cheddar cheese
- 1 green onion, sliced
*Use the other half pound of ground beef and make Ground Beef & Rice Skillet Recipe. It is another delicious and easy recipe made entirely in one skillet.
INSTRUCTIONS
Heat a large nonstick skillet over medium heat. Add the ground beef directly to the pan. Cook, breaking it up with a spoon, until browned and crumbly, about 5 to 7 minutes. Drain excess grease if needed.
Sprinkle the taco seasoning, chili powder, cumin, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper over the cooked beef. Stir well to coat evenly and cook for 1 to 2 minutes to allow the spices to bloom.
Add the thawed O’Brien potatoes to the skillet and stir to combine with the seasoned beef. Cook for 3 to 4 minutes, allowing the potatoes to heat through and lightly brown.
Pour in the picante sauce or salsa and stir until everything is evenly coated. Reduce heat slightly and cook for 4 to 5 minutes, or until the potatoes are tender and most of the liquid has absorbed.
Remove the skillet from heat. Sprinkle the shredded cheddar cheese evenly over the top, followed by the sliced green onion. Let sit for 1 to 2 minutes so the cheese melts slightly before serving.
Easy Ways To Serve Tex Mex Ground Beef & Potatoes
One of the best things about this Tex Mex Ground Beef & Potatoes recipe is how many ways you can serve it. Here are several easy options that make this dish feel new every time.
1. For a classic Tex Mex meal, spoon the mixture into warm flour or corn tortillas. Add a little extra cheese, sour cream, or shredded lettuce if desired, and you have an easy taco-style dinner.
2. This recipe also works extremely well as a topping for nachos. Spread crushed tortilla chips or whole nacho chips on a baking sheet, spoon the beef and potato mixture over the top, add extra cheese, and bake until melted. Finish with jalapeños, green onions, or a drizzle of salsa.
3. If you’re looking for something lighter, use the mixture as a filling for lettuce wraps. Crisp romaine or butter lettuce cups hold the beef and potatoes nicely and keep the meal lower in carbohydrates.
4. You can also serve Tex Mex Ground Beef & Potatoes as a standalone skillet meal. It’s hearty enough on its own and pairs well with a simple side salad or sliced avocado.
Storage and Reheating Tips
Leftovers store well in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over medium-low heat or in the microwave until warmed through. If reheating in a skillet, a small splash of water or salsa can help loosen the mixture.
Enjoy! Mary
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Tex Mex Ground Beef & Potatoes (Skillet Meal)
This Tex Mex Ground Beef & Potatoes recipe is a simple skillet meal packed with big flavor and endless serving options.
Ingredients
- ½ pound lean ground beef
- 1 teaspoon taco seasoning mix
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper, or to taste
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 2 cups frozen O’Brien potatoes, thawed
- 1 cup picante sauce or salsa
- ¼ cup shredded cheddar cheese
- 1 green onion, sliced (both white and greens)
Instructions
Heat a nonstick skillet over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks.
Stir in taco seasoning, chili powder, cumin, smoked paprika, garlic powder, cayenne, salt, and pepper. Cook 1-2 minutes.
Add thawed potatoes and cook 3-4 minutes, stirring occasionally.
Stir in picante sauce and cook until potatoes are tender and liquid is mostly absorbed, about 4-5 minutes.
Remove from heat. Sprinkle cheese and green onion over the top. Let sit 1–2 minutes before serving.
Notes
- Plain frozen diced potatoes can be substituted for O’Brien potatoes; add diced onion and bell pepper if desired.
- Use mild, medium, or hot picante sauce depending on your heat preference.
- Great served in tortillas, over nachos, in lettuce wraps, or on its own.
Recipe provided by iCookfortwo.com
Nutrition Information
Yield 3 Serving Size 1Amount Per Serving Calories 457Total Fat 17gSaturated Fat 8gUnsaturated Fat 9gCholesterol 88mgSodium 1228mgCarbohydrates 45gFiber 8gSugar 8gProtein 31g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.