Tex-Mex Ground Beef and Potato Skillet Recipe

Sometimes you want a Southwest or Tex-Mex dish that dosen't have corn meal, beans, corn or flour tortillas. This recipe fills the bill. Absolutely delicious.

I gave this a 4* rating after preparing it as it is written. It tasted good, but not excellent. I made a couple of changes which made a world of difference. First, I substituted Chorizo sausage for the ground beef; much more flavorful and fits the southwest theme better. I also added a bag of frozen fire roasted corn which also added to the southwest theme. Finally, I used real garlic instead of granules. That's it. These small changes made this into a solid 5* recipe for my taste buds! It will be made with regularity from now on.

The family voted to keep it in the rotation, so yeah, it was yummy!! I didn't change much, I couldn't find o brien potatoes so I added diced pepper and onion after the meat was nearly done browning. Then I followed the directions until the end. Instead of topping single bowls with cheese though, I sprinkled (generously) cheese over the top of the meal, put on a lid and waited a few minutes to let it melt. Was so ooey gooey cheesy. In the morning I plan to use the leftovers to make breakfast burritos, just adding scrambled eggs. 😋 I am excited for that.

i added black beans. I made my own potatoes o’brien and it worked out great! The marrying of the spices makes it wonderful.

I love picadillo, and had some leftover roasted potato wedges to use up. That was my first shortcut, using cold cooked potatoes. I cut them up and added them to the skillet after browning the meat, then added the dry seasonings. I didn't have Ro-tel or O'Brien potatoes, but I did have salsa which is tomatoes, green chiles, and onion, so shortcut number 2. I only had a little onion left, so I chopped it up and added it in. I added in some pimento from a jar for the green peppers, shortcut #3. I had all the components, just in slightly different form. Home cooking is all about using what you've got. I wrapped this in a Zero Carb flour tortilla for a nice hot meal. This was on the dry side, so it could use some crema or a super melty creamy cheese like Velveeta. I scaled this down to make 1 serving so 4 oz. of beef, and I had 4 potato wedges that I chopped up. This gave me two picadillo and cheese tacos and I have enough left for two more. I enjoyed my lunch. Thank you for the recipe.

I made this and added extra green chiles by accident, but it still came out great. I made two giant soft tacos that were yummy. Unfortunately, my wife will hate it because of the bell peppers. So, can't call it a family favorite. I agree with another reviewer that the green onions, cheese and cilantro are probably toppings. However, I added the green onions and cooked them with the potatoes, then added the cheese after turning off the heat. Skipped the cilantro. Again, it still came out great.

Many thanks to Brenda for posting this GEM! This was so incredibly easy and so tasty! I made it according to the recipe - perfect! Not at all overly spicy even for my bland-loving family! Also, due to the recipe notes, I added eggs at the end - made 4 "wells" in the beef/potato mixture and cracked eggs into the "wells". The eggs, to me, took the dish to a whole new level, but the dish is versatile - good with or without eggs!

Loads of great flavor! I substituted plant based ground “beef” to make this vegan friendly, so I increased the olive oil to 2 tbsp (plant based mix has less fat) to keep it moist. It was a bit on the salty side so I would omit that next time. All in all, a BIG hit with the family. My husband, who is not vegetarian, gave it two thumbs up!

I fried the O'Brien Potatoes in a separate frying pan because we like them a little crunchy. Next time I will try and come up with a wet base other than the Rotel juice.

An easy, filling dish that everyone enjoyed. I used a bag of refrigerated diced potatoes and added bell peppers and onion. It was delicious! My family ate it over tortilla chips.

Virtually identical to a Mexican dish common here in Texas called picadillo. Skipped the olive oil. Not necessary, and not advised in my opinion. Otherwise it came out great. Paired with hot flour tortillas and fresh salsa. May try it next time with a hot pot of pinto beans. Wife and son loved it. Easy and quick.

Enjoyed by all

Super easy even though I made my own O'Brien potatoes! I want to try it with some other ingredients next time like black beans or eggs!

Overall, good and filling. It was a bit bland however. I added a can of black beans to fill it out a bit more.

Goes a long ways. Great Tortilla filling or just alone. Going to try the egg burrito next. Grandsons loved it! Only added a little more cayenne pepper, the boys like it spicy hot.

I can't eat much red meat, so I'll sub ground turkey, for this I'll use some with taco seasoning already in it and go from there. So, I finally got around to making it, and it was too hot for my wife. I'll have to make some adjustments next time to lower the heat. But the flavor was good, and it will go into the monthly rotation.

I cut up my own potatoes. Didn’t come out crispy as I normally like. Would use hash next time.

Not much flavor at all. Tastes bland.

I'm going to assume the cheese, cilantro, & green onions are toppings. These ingredients are listed, but never including in the instructions.

This is next-level cooking, lowkey.