This hearty skillet combines savory ground beef and tender potatoes with bold Mexican spices for a flavorful weeknight dinner. It's quick to make and perfect for satisfying your cravings with minimal effort.
Start by heating some oil in a large skillet over high heat. Toss in the potatoes and let them cook until they’re golden and crispy, stirring just enough so they don’t stick—this should take about 8 to 10 minutes. Once they’re done, take them out and set them aside to keep warm.
Next, add the ground beef to the same skillet along with the carrots, onion, bell pepper, jalapeno, and all the spices—cumin, chili powder, garlic powder, salt, oregano, paprika, and black pepper. Cook everything together until the beef is nicely browned and broken up, about 7 to 8 minutes.
Now stir in the corn, tomatoes, and salsa, letting it all cook for another 3 to 4 minutes so the flavors come together. Then, add the crispy potatoes back in and give everything a good mix.
Sprinkle the cheddar cheese over the top, cover the skillet, and turn the heat down to medium. Let it cook just until the cheese melts, which should only take about a minute. Serve it up hot and enjoy!
- Brown the beef thoroughly to develop rich flavor before adding other ingredients.
- Use Yukon Gold potatoes for a creamy texture that holds up well in the skillet.
- Stir occasionally to prevent sticking and ensure even cooking.
This dish is a comforting blend of hearty ground beef and tender potatoes, all flavored with warm Mexican spices. It’s easy to make, filling, and perfect for a quick weeknight meal that everyone will enjoy.
Serve with a side of fresh salsa and a dollop of sour cream to add brightness and creaminess. A simple green salad or warm tortillas also complement the flavors nicely.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if it feels dry.
