Skillet Mexican Potatoes with Ground Beef

Skillet mexican potatoes cooked in a large skillet and topped with sour cream and avocado.

4.23 from 9 votes

Skillet Mexican Potatoes with Ground Beef

These Skillet Mexican Potatoes with Ground Beef are a quick, protein-packed dinner that comes together in just 30 minutes! Made with my Classic Taco Meat, a tender mixture of potatoes, peppers, and onions, and a blend of bold spices. This hearty meal is simple, satisfying, and packs 31 grams of protein per serving.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Mexican

Keyword: skillet mexican potatoes

Calories: 460kcal

Author: Lillie

Ingredients

4 cups frozen potatoes O’Brien or potatoes, peppers, and onions 400g
2 cups zucchini diced (200g)
14 oz frozen or fresh bell peppers chopped (400g)
10 oz frozen or fresh cauliflower rice 283g
2 Tbsp tomato paste 30g
1 Tbsp liquid smoke 15g *optional
2 tsp salt
2 tsp oregano
2 tsp chili powder
1 tsp paprika
½ tsp pepper
4 frozen garlic cubes
1 lb taco meat 448g, I used my Classic Taco Meat recipe but you can also use 1lb 96/4 lean ground beef (cooked)
1 ½ cups low-fat cottage cheese 360g
1 cup cheddar cheese grated (112g)
¼ cup green onion chopped (8g)

Instructions

Heat a large, heavy-bottomed, oven-safe skillet over high heat with a spritz of oil. Add frozen potatoes and let them cook alone for 10-12 minutes, tossing a few times. Add zucchini, bell peppers, cauliflower rice, tomato paste, liquid smoke (if using), and dry seasonings. Cook for 10-15 minutes, stirring occasionally, until all veggies are nice and tender.
Add garlic and cook for a minute. Stir in prepared meat and cottage cheese. Then top with cheddar cheese and pop in the broiler on low for 3-5 minutes until bubbly and starting to brown.
Remove the skillet from the oven and top with green onions. Serve with a dollop of sour cream or Greek yogurt and some avocado. A little salsa or a drizzle of your favorite hot sauce or jarred enchilada is also great! I love a pile of chopped romaine on top for taco salad vibes. My kids loved this served with tortilla chips or in tortillas for quesadillas. Or, of course, just enjoy it in a bowl with some toppings.

Notes

GF/DF: This is naturally gluten-free. To keep it dairy-free, you’d need to swap in dairy-free yogurt or dairy-free ricotta for the cottage cheese, as well as a dairy-free cheddar for the topping. I’ve never found a cheddar substitute I like, but I do like Forager Plant-Based sour cream as a yogurt or cottage cheese substitute in this dish.

This recipe is using leftover prepped taco meat “Lillie Eats and Tells Classic Taco Meat” which is made using 96% lean ground beef.

You can also use fresh diced potatoes or sweet potatoes, just cook them for about 20 minutes before adding the additional veggies.

The liquid smoke is optional! I just love the little touch of smokiness.

*This recipe was edited in Nov. 2025 to remove half a cup of broth and water after receiving feedback that the potatoes were too mushy. If you prefer the original recipe that called for 1/2 cup of water or chicken broth, feel free to still add it after adding the meat and cottage cheese.

Nutrition: Serves 4

Serving Size: 437g

460 calories, 15 fat, 32 carbs, 46.5 protein, 4.3 fiber

Search: Lillie Eats and Tells Skillet Mexican Potatoes with Ground Beef

Without meat in the macros:

Serving Size: 180g

198 calories, 7 fat, 19.5 carbs, 14.3 protein, 2.1 fiber

Search: Lillie Eats and Tells Skillet Mexican Potatoes (meatless macros)

Nutrition