Rating: 5 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This simple, one-skillet Mexican entree contains ground beef, potatoes, and vegetables. Serve with or on flour tortillas.

Recipe Summary

15 mins
20 mins
35 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat oil in a large skillet over high heat. Add potatoes and cook until brown and crispy, stirring only as needed to prevent sticking, 8 to 10 minutes. Remove potatoes from the skillet and keep warm.

  • Place beef, carrots, onion, bell pepper, jalapeno, cumin, chili powder, garlic powder, salt, oregano, paprika, and black pepper into the same skillet. Cook until beef is browned and crumbly, 7 to 8 minutes. Stir in corn, tomatoes, and salsa. Cook for 3 to 4 minutes. Stir in cooked potatoes. Top with Cheddar cheese, cover, and reduce heat to medium. Cook until cheese melts, about 1 minute.

Cook's Notes:

You can use canola oil instead of vegetable oil, and granulated garlic instead of garlic powder.

Feel free to use tomato sauce or crushed tomatoes instead of diced. You can use shredded Monterey Jack cheese instead of Cheddar, or 1 can condensed Cheddar cheese or nacho cheese soup instead of shredded cheese.

Nutrition Facts

788 calories; protein 41g; carbohydrates 70.1g; fat 39.5g; cholesterol 125.3mg; sodium 1383.7mg. Full Nutrition