Tex Mex Beef and Potatoes
Satisfy your craving for bold flavors with this hearty Tex Mex Beef and Potatoes recipe, a one-pan wonder that's sure to become a weeknight favorite! Featuring perfectly roasted russet potatoes tossed with seasoned ground beef, aromatic onions, garlic, and a zesty mix of Tex Mex spices, this dish bursts with flavor in every bite. Juicy diced tomatoes with green chilies add a vibrant kick, while a generous layer of melted cheddar cheese ties everything together. Topped with fresh cilantro, green onions, and a dollop of creamy sour cream, this savory skillet meal is as visually appealing as it is delicious. Ready in under an hour and perfect for busy families, this crowd-pleasing recipe is ideal for cozy dinners or casual gatherings. Keywords: Tex Mex beef recipe, roasted potatoes, ground beef recipes, easy skillet meals, weeknight dinners, cheesy Tex Mex recipes.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 pound Ground beef
- 1 medium, diced Yellow onion
- 3 cloves, minced Garlic
- 2 teaspoons Chili powder
- 1.5 teaspoons Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Dried oregano
- 1 10-ounce can Canned diced tomatoes with green chilies
- 1 cup Shredded cheddar cheese
- 2 stalks, thinly sliced Green onions
- 2 tablespoons, chopped Fresh cilantro
- 0.5 cup Sour cream
Instructions
Preheat your oven to 425°F (220°C).
Wash and scrub the potatoes, then dice them into 1/2-inch cubes. Spread the potatoes on a baking sheet lined with parchment paper.
Drizzle the potatoes with 2 tablespoons of olive oil, and season with 1 teaspoon of salt and 1/2 teaspoon of ground black pepper. Toss to coat evenly.
Roast the potatoes in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.
While the potatoes are roasting, heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks, about 5-7 minutes. Drain any excess grease if necessary.
Add the diced onion to the cooked beef and sauté for 3-4 minutes, until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle the chili powder, ground cumin, paprika, and dried oregano over the beef mixture. Stir to evenly coat the beef in the spices.
Add the canned diced tomatoes with green chilies (undrained) to the skillet. Stir everything together and let simmer for 5-7 minutes, allowing the flavors to meld.
Once the potatoes are done roasting, remove them from the oven and transfer them to the skillet with the beef mixture. Gently toss everything together to combine.
Sprinkle the shredded cheddar cheese evenly over the top of the skillet mixture. Cover the skillet with a lid or aluminum foil and let it sit for 2-3 minutes, or until the cheese has melted.
Garnish the dish with sliced green onions and chopped fresh cilantro. Serve hot, with a dollop of sour cream on top if desired.
Nutrition Facts
Calories |
725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.0 g | 58% | |
| Saturated Fat | 19.9 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 931 mg | 40% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 6.5 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 317 mg | 24% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1321 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
