Julie Clark
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Mexican Potato Skillet
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Top golden brown potatoes with your favorite taco ingredients for a naturally gluten-free Mexican potato skillet the family will love.
Serve this Mexican potato skillet for an easy weeknight dinner.
I go crazy for Mexican food. I like fancier dinners like Mexican chicken, steak fajitas and Mexican lasagna, I love unique takes on tacos like taco soup, tortilla chip pizza, Mexican baked potatoes and taco pie.
In this recipe I combined two favorites: Mexican and potatoes. Remember our pizza skillet potatoes? They’re a staple in our house. Same goes with taco potatoes. These two recipes are ideal for those who need to stay away from gluten. Kids love them!
Potatoes fried in the skillet make up the base to this family friendly dinner recipe. Russet potatoes are starchy and hold up the best to frying in a skillet. I like to keep it simple and leave the skins on. It’s a time-saver. Dice the potatoes into 1/2-inch cubes. You want the cubes small because the smaller they are, the faster they’ll cook.
Top the fried potatoes with your favorite toppings like pico de gallo, guacamole, lettuce, cheese and sour cream. If you don’t have fresh salsa, top with onions, tomatoes, peppers and a touch of chili powder.
This Mexican potato skillet makes a great dinner, but if you want this Mexican recipe for breakfast, add some fried eggs!
Serve our easy peanut butter cookies, crockpot apple crisp or gluten free angel food cake for dessert.
Enjoy! -Julie
2 Step to Perfectly Fried Potatoes
- In order to get fried potatoes to golden brown, you’ll need to heat the oil in a skillet over medium heat before adding the potatoes. Once the oil is hot, throw in the potatoes and you’ll hear that sizzle, which means your potatoes are on their way to golden brown. Cook and stir them for about 25 minutes. Again, this time depends on the size of your potato cubes.
- Top the cooked potatoes with the ground beef and freshly shredded cheese. Put the skillet in the oven under the broiler on high for just 3 minutes. Be sure your skillet is oven-safe. Cast-iron skillets are a perfect fit for this. Watch it carefully and take it out as soon as the cheese is melted and lightly browned..
Mexican Potato Skillet
Top golden brown potatoes with your favorite taco ingredients for gluten free skillet Mexican potatoes the family will love!
Servings 4
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Ingredients
- 3 tablespoons olive oil
- 4-5 cups diced skin-on white potatoes (about 3 large potatoes cut into 1/2" chunks)
- 3/4 pound ground beef
- 2 tablespoons taco seasoning
- 1 tablespoon water
- 1 1/2 cups shredded Colby cheese
- 1 cup pico de gallo
- Sour cream optional
Instructions
- In a cast-iron skillet, heat oil over medium heat. Once the oil is hot, add potatoes. Cook and stir for 20-25 minutes until the potatoes are tender. Add salt and pepper as you stir them. The time will depend on the size of the potato chunks. 3 tablespoons olive oil, 4-5 cups diced skin-on white potatoes
- While the potatoes are cooking, brown the ground beef in another skillet. Drain off the fat. Add taco seasoning and water to the ground beef and stir to coat. ¾ pound ground beef, 2 tablespoons taco seasoning, 1 tablespoon water
- Once the potatoes are cooked, top the potatoes with the ground beef, then sprinkle cheese over the beef. 1 ½ cups shredded Colby cheese
- Broil potatoes on high for about 3 minutes, until the cheese is melted. Watch the potatoes carefully while they are under the broiler.
- Remove the potatoes from the oven and top them with pico de gallo and sour cream, if desired. Serve immediately. 1 cup pico de gallo, Sour cream
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 4, with 1 serving being ¼ of the potatoes. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 630kcal | Carbohydrates: 35g | Protein: 30g | Fat: 41g | Saturated Fat: 16g | Cholesterol: 104mg | Sodium: 841mg | Potassium: 1138mg | Fiber: 5g | Sugar: 5g | Vitamin A: 810IU | Vitamin C: 27.7mg | Calcium: 384mg | Iron: 8.9mg
Delicious make you slap someone 😬
OMG, I am drooling like crazy over these! I adore Mexican food and combining those flavors with potatoes = genius 😉