Ground Beef with Potatoes

This ground beef with potatoes skillet is simple, hearty, and way more flavorful than “meat and potatoes” sounds. Crispy, golden potatoes are cooked first, then folded into juicy, seasoned ground beef simmered in a fresh tomato and serrano chile sauce. It’s satisfying enough to be a full meal but still feels light thanks to the bright, zesty sauce. This is perfect for busy weeknights when you want something comforting but not heavy. Serve it with warm tortillas, rice, or a simple salad and you’ve got an easy dinner everyone will dig into.

Ingredients

• 1 medium Russet potato or 2 white potatoes, peeled and diced
• 1 pound ground chuck
• 1 teaspoon salt, more to taste
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1/2 teaspoon pepper
• 1 clove garlic, minced
• 1 small white onion, diced
• 2 large Roma tomatoes, roughly chopped
• 1 to 2 serrano chiles, roughly chopped
• 1/4 cup water
• Pinch of salt
• Pinch of Mexican oregano
• 1/8 to 1/4 cup olive oil, for frying

Directions

1. Preheat 1/8 to 1/4 cup of olive oil in a nonstick pan over medium heat for a few minutes.
2. Add the diced potatoes and cook until browned and crispy in most spots, covering the pan as they cook to help them steam and soften inside.
3. Transfer the potatoes to a plate lined with paper towels to drain and set aside.
4. In the same skillet, add the ground beef and heat to medium-high. Season with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon cumin, and 1/2 teaspoon pepper. Cook for 8–10 minutes, breaking it up, until nicely browned.
5. Add the minced garlic and diced onion to the beef and continue cooking for 2–3 minutes until the onion starts to soften.
6. In a blender, combine the chopped tomatoes, serrano chiles, 1/4 cup water, a pinch of salt, and Mexican oregano; blend until smooth.
7. Pour the tomato mixture into the skillet with the beef (picadillo), bring to a boil, and taste for salt, adjusting if needed.
8. Fold the cooked potatoes into the sauce and stir until well combined.
9. Continue cooking at a low simmer for 7–10 minutes, until the sauce thickens and reduces to your liking.
10. Remove from heat and serve hot.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 430 kcal | Servings: 4

Tips

For the best texture, dice the potatoes into even, small cubes so they crisp up nicely on the outside and become tender inside without falling apart when folded into the beef.

If you like extra sauce, add a splash more water or an extra tomato while blending; leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently in a skillet.

FAQ

Is this dish very spicy?
The heat mainly comes from the serrano chiles; use one for mild heat, two for more spice, or remove the seeds to tone it down.

Can I use a different type of ground meat?
Yes, ground turkey, chicken, or lean ground beef all work—just be sure to season well and cook until browned.

What can I serve with ground beef and potatoes?
It’s great with warm tortillas, over rice, with beans on the side, or simply with a green salad or steamed veggies.

Can I add more vegetables?
Absolutely—peas, carrots, or bell peppers can be added after the onion to make it even heartier.

Can I make this ahead of time?
Yes, it reheats well; the potatoes will soften slightly but the flavors deepen, making it great for next-day lunches.