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Skillet Mexican Potatoes with Ground Beef

These Skillet Mexican Potatoes with Ground Beef are a quick, protein-packed dinner that comes together in just 30 minutes! Made with taco meat, potatoes, peppers, and bold spices. A hearty, satisfying, and flavorful weeknight meal.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Calories 460 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Main ingredients

  • 4 cups frozen potatoes O’Brien or mix with peppers and onions (400g)
  • 2 cups zucchini diced (200g)
  • 14 oz chopped bell peppers fresh or frozen (400g)
  • 10 oz cauliflower rice frozen or fresh (283g)
  • 2 tablespoon tomato paste 30g
  • 1 tablespoon liquid smoke optional, 15g
  • 2 teaspoon salt
  • 2 teaspoon oregano
  • 2 teaspoon chili powder
  • 1 teaspoon paprika
  • 0.5 teaspoon black pepper
  • 4 frozen garlic cubes
  • 1 lb cooked taco meat or cooked 96/4 lean ground beef
  • 1.5 cups low-fat cottage cheese 360g
  • 1 cup cheddar cheese grated (112g)
  • 0.25 cup chopped green onion 8g

Instructions
 

Instructions

  • Heat a large skillet over medium-high heat. Add your ground beef and cook it till browned, breaking it apart with a spoon. This should take about 5 to 7 minutes.
  • Drain any extra grease if you feel it's too much. Then toss in the chili powder, paprika, oregano, and salt. Stir it all so the spices coat the beef. Let it cook together for around 2 minutes.
  • Add the tomato paste and that optional liquid smoke if you're using it. Mix well so the beef gets a nice smoky tomato hug.
  • Now stir in the frozen potatoes O’Brien, zucchinis, chopped bell peppers, and cauliflower rice. Mix everything until it’s all blended well.
  • Turn your heat down to medium. Cover the skillet and cook it for 12 to 15 minutes. Stir sometimes to make sure nothing sticks. You want the veggies tender and heated right through.
  • Uncover it and cook for another 2 to 3 minutes to cook off any extra liquid. Take a taste now and fix seasoning if it’s needing more punch.
  • Serve it up hot, topped with your cottage cheese, cheddar, and green onions.

Notes

Leftovers can be stored in the fridge up to 4 days or frozen up to 3 months. Reheat gently for best texture. Swap cottage cheese for sour cream if desired, or double the cheese for extra indulgence.