I love cooking. I love the sizzle, the aromas, the creative process. But I have a deep, profound, and completely rational hatred for doing dishes. The towering pile of pots, pans, and utensils after a delicious meal is my culinary nemesis. That’s why my kitchen mantra is simple: maximum flavor, minimum cleanup.
If you’re nodding along right now, you are my people. And I have the perfect recipe for us. This Southwest Ground Beef & Potato Skillet – Bold & Cheesy is my ultimate weeknight hero. It delivers incredible, restaurant-worthy flavor directly from a single pan straight to your table. What’s better than a home-cooked meal? A home-cooked meal with only ONE pot to clean!
We’re talking tender potatoes, savory ground beef, and a fiesta of Southwest spices, all smothered in melted cheese. It’s the kind of hearty, comforting meal your family will request on repeat. And you’ll happily oblige, knowing the aftermath is a breeze. If you love easy skillet meals, you should definitely try our elegant puff pastry croque madame for a brunch-worthy twist.
Recipe Overview
Here’s the quick lowdown on this lifesaver of a meal. It’s everything you need to know at a glance.
- Cuisine: Southwest American
- Category: Dinner
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4-6
The Magic of a One-Pot (or One-Pan) Meal
I remember the first time I discovered the glory of one-pot cooking. It was a revelation that felt too good to be true. All the ingredients cook together, melding their flavors beautifully, and you’re left with one single pan to wash.
This method isn’t just about saving time on cleanup. It’s about efficiency and flavor. The potatoes soak up the savory juices from the beef and spices. The cheese melts into a glorious, cohesive blanket. Every component gets to know each other intimately, creating a depth of flavor that’s hard to achieve with multiple pots.
All You Need (One Pot & These Ingredients)
Gathering your ingredients is half the battle, and for this recipe, it’s a quick one. The beauty lies in the simplicity and flexibility of the components.
Southwest Ground Beef & Potato Skillet – Bold & Cheesy Recipe
The Full Ingredient List
My “Less Mess” Cooking Method (Step-by-Step)
Notes
Enjoy your homemade Southwest Ground Beef & Potato Skillet – Bold & Cheesy Recipe!
Nutrition Information
You likely have many of these staples in your pantry right now. We’re building layers of texture and taste, from the hearty base to the zesty, cheesy finish. It’s a simple list for a spectacular result. For another simple yet impressive dish, check out our cranberry orange pumpkin morning bread that’s perfect for autumn mornings.
The Full Ingredient List
Here is everything you’ll need to create this masterpiece. I love using a sharp cheddar for maximum meltiness, but feel free to get creative!
- 1 lb lean ground beef
- 1 tbsp olive oil
- 1 yellow onion, diced
- 1 lb Yukon Gold potatoes, diced into ½-inch cubes
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning
- 1 can (10 oz) diced tomatoes with green chiles (like Rotel), undrained
- 1 cup frozen corn
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- Fresh cilantro or green onions for garnish (optional)
My “Less Mess” Cooking Method (Step-by-Step)
Follow these steps, and you’ll have dinner on the table in no time. I’ve included my little tricks to keep the process as clean as the final cleanup will be.
- Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the diced potatoes and cook for about 10 minutes, stirring occasionally, until they start to get golden and tender. This step builds a wonderful texture.
- Push the potatoes to one side of the skillet. Add the ground beef and onion to the other side. Cook, breaking up the beef with a spoon, until the beef is browned and the onion is softened. This clever technique saves you from using a separate pan for the beef.
- Stir in the diced red bell pepper and minced garlic. Cook for one more minute until fragrant. You’ll love how the kitchen starts to smell at this point.
- Sprinkle the taco seasoning over the entire mixture. Then, pour in the can of diced tomatoes with green chiles and the frozen corn. Give everything a good, final stir to combine.
- Reduce the heat to medium-low, cover the skillet (a baking sheet works if you don’t have a lid!), and let it simmer for 10-12 minutes, or until the potatoes are perfectly fork-tender.
- Preheat your oven’s broiler. Uncover the skillet and top the mixture evenly with both kinds of shredded cheese. Transfer the skillet to the oven and broil for 2-3 minutes, watching closely, until the cheese is bubbly and slightly spotted. This creates that irresistible, restaurant-style finish.
- Carefully remove the skillet from the oven (remember the handle is hot!). Let it sit for a couple of minutes before garnishing with cilantro or green onions and serving directly from the pan.
Pro-Tips for Perfect One-Pot Cooking
I’ve made this dish more times than I can count, and I’ve learned a few things along the way. These small adjustments make a big difference in the final product.
Use the right size pot. A 10-inch or 12-inch oven-safe skillet is ideal. If your pan is too small, the ingredients will steam instead of sauté. Too large, and the sauce can reduce too quickly.
Don’t stir too much. Once you’ve combined everything before simmering, let it be! Letting the dish sit undisturbed allows the potatoes to cook through evenly and develop a lovely texture on the bottom.
Dice your potatoes evenly. This is the secret to them all cooking at the same rate. Nobody wants a mix of mushy and crunchy potatoes in one bite!
Storing & Reheating (Easy!)
This dish makes for fantastic leftovers, which is another win for efficiency. The flavors meld even more overnight, making lunch the next day something to look forward to.
Let the skillet cool completely. Then, transfer the leftovers to an airtight container. They will keep in the refrigerator for up to 4 days. To reheat, simply microwave single portions until hot, or warm it up in a skillet on the stove over medium heat, adding a splash of water if it seems dry.
Nutrition Notes
While this is a hearty, comforting dish, it’s also packed with good stuff. Here’s a basic breakdown per serving (assuming 4 servings).
- Calories: ~450
- Protein: 30g
- Carbohydrates: 35g
- Fat: 20g
If you’re looking for another sweet and tangy treat to bake, our orange cranberry glazed banana bread is a reader favorite that’s perfect for any time of day.
Your One-Pot Questions, Answered
I get a lot of questions about this recipe, and I love hearing from you! Here are answers to the most common ones.
Can I make this recipe with a different protein?
Absolutely! Ground turkey or chicken are excellent, leaner substitutes. For a plant-based twist, use a pound of crumbled firm tofu or your favorite plant-based ground “meat.” Just adjust cooking times as needed.
My family isn’t a fan of spicy food. Is this dish too hot?
Not at all! The taco seasoning and diced tomatoes with green chiles provide a mild, flavorful kick. For an even milder version, use a can of plain diced tomatoes and a mild taco seasoning packet. You control the heat!
Can I prep this skillet meal ahead of time?
You sure can. You can dice the potatoes, onion, and bell pepper up to two days in advance and store them in separate airtight containers in the fridge. When you’re ready to cook, everything is prepped and waiting, making the process even faster.
So there you have it. A dinner that’s bursting with bold, cheesy, Southwest flavor and designed for those of us who’d rather be eating than scrubbing. It’s a guaranteed crowd-pleaser that respects your time and your disdain for dishpan hands.
This one-pot wonder has saved my sanity on more busy weeknights than I can count. I hope it brings as much joy and free time to your kitchen as it has to mine. Enjoy all that flavor (and your clean kitchen!). Let me know how it went by leaving a comment and rating below!
