Why You’ll Love This Recipe
This skillet meal is all about flavor and simplicity. In just over half an hour, you get perfectly seasoned ground beef mingled with potatoes, veggies, and melty cheese no extra sides needed. It’s wholesome, hearty, and effortlessly brings together the best of weeknight comfort food with a Tex-Mex twist.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooking spray
- 1 pound ground beef
- 2 pounds frozen O’Brien-style hash brown potatoes, thawed
- 1 cup frozen corn kernels, thawed
- 1 zucchini, halved lengthwise and sliced into half-moons
- 1 cup beef broth
- 1 (10-ounce) can diced tomatoes and green chilies (e.g., Ro-Tel® Original)
- 1 tablespoon taco seasoning (mild or hot)
- 2 teaspoons ground cumin
- Salt and freshly ground black pepper, to taste
- 1½ cups shredded Cheddar cheese
- ½ cup sour cream (optional)
- 3 green onions, sliced (optional)
Directions
- Preheat your oven to 350 °F (175 °C), if you plan to finish the dish in the oven, or use a large oven-safe skillet.
- Lightly coat the skillet with cooking spray. Over medium heat, add the ground beef and cook until browned, breaking it apart as it cooks.
- Season the beef with taco seasoning, cumin, salt, and pepper, stirring to distribute the spices.
- Stir in the thawed hash browns, corn, zucchini, and beef broth. Mix in the diced tomatoes with chilies.
- Continue cooking, stirring occasionally, until the potatoes are heated through and the zucchini is tender.
- Sprinkle shredded Cheddar on top. If desired, transfer the skillet to the oven and bake until the cheese is melted and bubbly, about 5–10 minutes.
- Remove from heat and let rest slightly. Garnish with sour cream and sliced green onions, if using, before serving.
Servings and timing
- Servings: Approximately 5 (based on a similar version yielding 5 servings)
- Timing:
- Prep Time: ~10 minutes
- Cook Time: ~25 minutes
- Total Time: ~35 minutes
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet over low heat, adding a splash of broth if it seems dry, or pop it in a 350 °F oven until warmed through.
FAQs
1. Can I use fresh potatoes instead of frozen hash browns?
Yes, dice fresh potatoes into small, even cubes for quicker cooking parboil or sauté them first for best results.
2. Can I make this spicier?
Absolutely up the heat with hot taco seasoning, add jalapeños, or sprinkle with crushed red pepper for extra kick.
3. Is this dish keto-friendly?
Not as-is, due to the potatoes, but you can swap cauliflower rice or shredded cauliflower for a lower-carb version.
4. Can I make it vegetarian?
Yes omit the ground beef and substitute with plant-based crumbles, or a mix of beans like black or pinto.
5. What other toppings can I add?
Try avocado slices, cilantro, pickled onions, or a squeeze of lime for more freshness and complexity.
6. Can I prepare it ahead of time?
Yes assemble the skillet ingredients in advance, refrigerate, and bake when ready. You may need to add extra cooking time.
7. Can I freeze leftovers?
It’s possible, but potato texture may change. Freeze in servings, then thaw overnight in the fridge before reheating.
8. Can I use other cheeses?
Definitely go for Monterey Jack, Colby, or a Mexican cheese blend for a different flavor profile.
9. What other veggies could I use?
Bell peppers, onions, or even diced tomatoes can be stirred in for extra color and nutrition.
10. What’s a good side dish?
Serve with warm tortillas, tortilla chips, or a simple green salad to round out the meal.
Conclusion
This Tex-Mex Ground Beef and Potato Skillet is flavorful, quick, and satisfying loaded with veggies, cheese, and Tex-Mex spice in one pan. Perfect for busy weeknights, meal prep, or when you want comforting food without fuss. Let me know if you’d like suggestions for dips, sides, or variations!
Print
Tex-Mex Ground Beef and Potato Skillet
A hearty one-pan Tex-Mex skillet with seasoned ground beef, hash brown potatoes, corn, zucchini, and melty cheese for a quick, family-friendly dinner.
- Total Time: 35 minutes
- Yield: 5 servings
Ingredients
Cooking spray
1 pound ground beef
2 pounds frozen O’Brien-style hash brown potatoes, thawed
1 cup frozen corn kernels, thawed
1 zucchini, halved lengthwise and sliced into half-moons
1 cup beef broth
1 (10-ounce) can diced tomatoes and green chilies (e.g., Ro-Tel® Original)
1 tablespoon taco seasoning (mild or hot)
2 teaspoons ground cumin
Salt and freshly ground black pepper, to taste
1 1/2 cups shredded Cheddar cheese
1/2 cup sour cream (optional)
3 green onions, sliced (optional)
Instructions
- Preheat oven to 350°F (175°C) if finishing in oven. Use a large oven-safe skillet if desired.
- Lightly coat skillet with cooking spray. Over medium heat, cook ground beef until browned, breaking apart as it cooks.
- Season beef with taco seasoning, cumin, salt, and pepper. Stir to combine.
- Add thawed hash browns, corn, zucchini, and beef broth. Stir in diced tomatoes with green chilies.
- Cook, stirring occasionally, until potatoes are heated through and zucchini is tender.
- Sprinkle shredded Cheddar over the top. If using oven, transfer skillet and bake until cheese is melted and bubbly, about 5–10 minutes.
- Remove from heat, let rest briefly, then garnish with sour cream and sliced green onions if using before serving.
Notes
Swap frozen hash browns with diced fresh potatoes—parboil or sauté first for quicker cooking.
For more heat, use hot taco seasoning, add jalapeños, or sprinkle with crushed red pepper.
Make vegetarian by replacing beef with plant-based crumbles or beans.
Top with avocado, cilantro, pickled onions, or lime juice for freshness.
Can be made ahead and baked later, adding extra time as needed.
Freezing possible, though potato texture may change.
Try other cheeses like Monterey Jack or Colby for variety.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Tex-Mex
- Diet: Halal
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 420
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 75mg
