Mexican Ground Beef, Potato & Pinto Bean Skillet

This Mexican Ground Beef, Potato & Pinto Bean Skillet is hearty, savory, filling, and packed with bold Mexican-inspired flavor. Tender golden potatoes, seasoned ground beef, creamy pinto beans, tomatoes, and green chiles come together in one skillet for an easy, comforting dinner the whole family can enjoy.

If you’re looking for a satisfying meal made with simple ingredients, this ground beef and potato skillet checks all the boxes. The potatoes cook until tender, the beef brings plenty of savory flavor, and pinto beans make every serving even more substantial.

A combination of cumin, chili powder, smoked paprika, and oregano gives the skillet warm, savory seasoning, while tomatoes and tomato sauce create a rich base that coats the beef, potatoes, and beans. Roasted green chiles are optional, but they’re an excellent addition when you want another layer of smoky chile flavor.

Best of all, everything comes together in one skillet. Serve it straight from the pan or load each portion with shredded cheese, avocado, sour cream, jalapeños, or fresh cilantro. Add warm tortillas on the side and you’ve got an easy, satisfying dinner.

Let’s dive into everything you need to know to make this Mexican Ground Beef, Potato & Pinto Bean Skillet.

Why You’ll Love This Mexican Ground Beef, Potato & Pinto Bean Skillet

This simple skillet dinner has plenty going for it:

Hearty and filling. Ground beef, potatoes, and pinto beans create a substantial meal that works beautifully for dinner.

Easy one-skillet preparation. Everything cooks in the same pan, keeping preparation and cleanup manageable.

Loaded with flavor. Cumin, chili powder, smoked paprika, oregano, garlic, tomatoes, and optional green chiles create layers of savory flavor.

Tender golden potatoes. Cooking the potatoes first allows them to soften while developing lightly browned edges.

Creamy pinto beans. Pinto beans complement the beef and potatoes while adding another satisfying texture.

Easy to customize. Finish each serving with cheese, avocado, sour cream, jalapeños, cilantro, or whatever toppings you enjoy.

Great for leftovers. The skillet keeps well in the refrigerator and can also be frozen for longer storage.

Ingredients You’ll Need

Here’s everything you’ll need and what each ingredient brings to the skillet.

• 1 lb ground beef — Provides the rich, savory foundation of the dish.
• 3 medium russet potatoes, peeled and diced into small cubes — Add hearty texture and become tender while soaking up the seasoned tomato sauce.
• 1 can (15 oz) pinto beans, drained and rinsed — Add a creamy texture and make the skillet even more filling.
• 1 small yellow onion, diced — Adds aromatic flavor and subtle sweetness.
• 2 cloves garlic, minced — Brings savory depth to the ground beef and seasonings.
• 1 cup diced tomatoes — Adds freshness, acidity, and tomato flavor.
• ½ cup tomato sauce — Creates a rich sauce that coats the beef, potatoes, and beans.
• ½ cup beef broth or water — Provides enough liquid to help the potatoes finish cooking and creates the proper sauce consistency.
• 1 tbsp olive oil — Helps the potatoes cook and develop lightly golden edges.
• 1 tsp ground cumin — Adds warm, earthy flavor.
• 1 tsp chili powder — Brings mild chile flavor and additional depth.
• ½ tsp smoked paprika — Adds subtle smokiness.
• ½ tsp dried oregano — Provides an herbal note that complements the tomatoes and spices.
• ½ tsp salt — Enhances all the flavors in the skillet.
• ¼ tsp black pepper — Adds mild peppery warmth.
• ½ cup roasted diced green chiles, optional — Adds smoky chile flavor and extra character.
• 2 tbsp fresh cilantro, chopped — Adds a fresh herbal finish just before serving.

How to Make Mexican Ground Beef, Potato & Pinto Bean Skillet

This comforting meal comes together in one large skillet in about 45 minutes.

Step 1: Cook the Potatoes

Heat the olive oil in a large skillet over medium heat.

Add the diced potatoes and cook for 7–9 minutes, stirring occasionally.

The potatoes should begin to soften and develop lightly golden edges.

Cutting them into small, evenly sized cubes helps them cook at the same rate.

Step 2: Add the Onion

Add the diced yellow onion to the potatoes.

Continue cooking for another 3–4 minutes, or until the onion begins to soften.

Step 3: Brown the Ground Beef

Add the ground beef and minced garlic.

Cook for 5–7 minutes, breaking the meat into small crumbles with a wooden spoon or spatula.

Continue cooking until the beef is browned and fully cooked.

If the beef releases a large amount of grease, carefully drain the excess before continuing.

Step 4: Add the Seasonings

Sprinkle in the ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper.

Stir well so the beef and potatoes are evenly coated.

Cook for about 30 seconds, just until the garlic and spices become fragrant.

Step 5: Build the Tomato Sauce

Add the diced tomatoes, tomato sauce, and beef broth or water.

If you’re using roasted diced green chiles, stir them in now.

Mix everything together while scraping up any flavorful browned bits from the bottom of the skillet.

Step 6: Simmer Until the Potatoes Are Tender

Cover the skillet and reduce the heat to medium-low.

Simmer for 8–10 minutes, or until the potatoes are completely tender when pierced with a fork.

Stir occasionally to ensure everything cooks evenly.

Step 7: Add the Pinto Beans

Stir in the drained and rinsed pinto beans.

Leave the skillet uncovered and cook for another 3–5 minutes.

This allows the beans to heat through while the tomato sauce thickens slightly around the beef and potatoes.

Step 8: Taste and Adjust

Taste the skillet and adjust the seasoning as needed.

You can add additional salt, chili powder, or roasted green chile depending on your preference.

Step 9: Finish with Fresh Cilantro

Remove the skillet from the heat.

Sprinkle the chopped fresh cilantro over the top and serve while hot.

How to Serve Mexican Ground Beef, Potato & Pinto Bean Skillet

This skillet is filling enough to serve on its own, but toppings and sides can make it even better. Try it with:

• Shredded cheddar cheese — Sprinkle it over the hot skillet and allow it to melt.
• Fresh avocado — Creamy avocado balances the warm spices and tomato sauce.
• Sour cream — Add a spoonful for a cool, creamy contrast.
• Sliced jalapeños — Perfect when you want an extra kick of heat.
• Warm tortillas — Scoop the beef, potato, and bean mixture into tortillas or serve them alongside the skillet.
• Fresh cilantro — Add extra cilantro just before serving for more fresh herbal flavor.
• Roasted green chile — Spoon additional green chile over individual servings for a bolder chile flavor.

Tips for the Best Ground Beef, Potato & Pinto Bean Skillet

Dice the potatoes small and evenly. Small cubes cook faster and more evenly than large chunks.

Cook the potatoes first. Giving the potatoes a head start ensures they’re tender by the time the rest of the skillet is finished.

Let the potatoes develop some color. Those lightly golden edges add extra flavor and texture.

Drain excess beef grease if necessary. The amount of fat released will depend on the ground beef you use.

Cook the spices briefly before adding the liquid. About 30 seconds helps bring out their aroma and flavor.

Use roasted green chiles for extra flavor. They’re optional, but they pair especially well with the ground beef, potatoes, beans, and smoky seasonings.

Don’t add the beans too early. Pinto beans are already cooked, so adding them near the end keeps them from becoming overly soft.

Simmer uncovered after adding the beans. This allows excess moisture to evaporate and helps the sauce cling to the other ingredients.

Adjust the consistency if necessary. If the skillet becomes too dry before the potatoes are tender, add a small splash of beef broth or water.

Storage Information

Allow leftover Mexican Ground Beef, Potato & Pinto Bean Skillet to cool before transferring it to an airtight container.

Store it in the refrigerator for up to 4 days.

Reheat individual portions in the microwave until heated through, or warm the leftovers gently in a skillet. If the mixture seems dry after refrigeration, add a small splash of beef broth or water while reheating.

For longer storage, transfer the cooled skillet mixture to a freezer-safe container and freeze for up to 2 months.

Frequently Asked Questions

What kind of potatoes work best for this recipe?

Russet potatoes work well because they become tender and absorb the flavors of the seasoned tomato sauce. Cut them into small, evenly sized cubes for consistent cooking.

Do I need to peel the potatoes?

The recipe calls for peeled russet potatoes, which gives the finished skillet a softer, more uniform texture.

Can I leave out the pinto beans?

You can, although the pinto beans add creaminess and help make the meal more filling.

Are the green chiles necessary?

No. The roasted diced green chiles are optional. However, they add another layer of chile flavor that pairs particularly well with the cumin, chili powder, and smoked paprika.

Can I use water instead of beef broth?

Yes. Either beef broth or water works. Beef broth will provide a somewhat richer savory flavor.

How do I know when the potatoes are done?

The potatoes should be completely tender when pierced with a fork. If they’re still firm after the initial simmering time, cover the skillet again and continue cooking for a few more minutes.

Why are the pinto beans added near the end?

Canned pinto beans are already cooked. They only need enough time to heat through, so adding them toward the end helps maintain their texture.

Can I make this skillet spicier?

Yes. Add more chili powder or roasted green chile to taste, or serve the finished skillet with sliced jalapeños.

Can I freeze this ground beef skillet?

Yes. Once cooled, store it in a freezer-safe container for up to 2 months.

What can I serve with it?

Warm tortillas are an easy choice. You can also add shredded cheddar cheese, avocado, sour cream, jalapeños, or additional cilantro.

Recipe Card

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: ~385 per serving

This Mexican Ground Beef, Potato & Pinto Bean Skillet turns simple pantry and refrigerator staples into a hearty, comforting one-pan dinner. Tender potatoes, savory ground beef, creamy pinto beans, tomatoes, and warm spices come together in a rich sauce, with optional roasted green chile adding another delicious layer of flavor.

Serve it straight from the skillet with fresh cilantro, or load each bowl with cheddar cheese, avocado, sour cream, jalapeños, and warm tortillas for an easy dinner packed with satisfying flavor.

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