Mexican Ground Beef Skillet

This Mexican ground beef skillet packs taco-night flavor into a high-protein, fiber-rich one-pan dinner with quinoa, black beans and sweet potato. It's a wholesome weeknight meal the whole family will actually fight over.

If you're looking for a delicious vegetarian option with the same vibes, try my Black Bean Casserole next!

There are days when you want to hit your macros but still have something nice for dinner that the entire family will enjoy.

This Mexican ground beef skillet is just that. It has taco-night vibes while being super nutritious and packing in 35 grams of protein per serving.

I make it quite on repeat tbh because it's super easy and there are no complaints about it being a "healthy" dinner because it tastes like a real treat.

Why you'll love this Mexican ground beef skillet

• Perfect for families who love ground beef dinners
• It's great on its own or served family-style so everyone can scoop it out of the skillet with tortilla chips.
• And it's a true one-pan dish, so clean-up is a breeze.

What you'll need

Red onion and peppers - I'm using loads of these, not just for flavor but also because they bulk up the dish quite nicely while adding so much fiber.

Garlic - Fresh cloves, finely chopped, are obviously best, but if you're in a hurry, pre-minced jarred garlic would do just fine.

Ground beef - I like to use lean ground beef (around 85/15) because you get all the flavor without ending up with a greasy skillet.

Taco seasoning - Store-bought is perfectly fine and saves so much time, but if you have a homemade blend you love, definitely use it.

Tomato paste + tomato sauce - The combo is what gives this skillet its rich, deep tomato flavor. The paste adds concentration and a bit of sweetness while the sauce brings it all together.

Sweet potato - Make sure to chop it into small cubes (around ½-inch) so they cook through at the same time as the quinoa.

Quinoa - White, red or tri-color all work here. Just give it a quick rinse before adding to wash away any bitterness.

Black beans - Canned, drained and rinsed. Pinto or kidney beans are great substitutes if that's what you've got on hand.

Beef stock - This is what cooks the quinoa and infuses everything with savory flavor, so use a good-quality one.

Cheddar cheese - Sharp cheddar melts into the most gorgeous golden topping!

Pro tip

Let the tomato paste cook with the beef for a minute or two before adding any liquid so it caramelizes a bit.

How to make Mexican ground beef skillet

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

Sauté the veggies in a large oven-proof skillet with olive oil until the onion and peppers are softened, then add the garlic and cook for another minute.

Brown the ground beef, breaking it up as you go, then stir in the taco seasoning and tomato paste and let everything cook for another minute.

Add the tomato sauce, quinoa, black beans, sweet potato and beef stock, give it a good stir, cover and simmer for 15-20 minutes until the quinoa is cooked through.

Top with grated cheddar and pop the skillet in a preheated oven for 5 minutes until melted, then serve with your favorite toppings.

Substitutions and variations

• Ground turkey, chicken, or even ground pork work just as well as beef. If you want to keep things vegetarian, double up on the black beans or toss in some lentils instead.
• You can bulk up the casserole even more with extra veggies. A can of corn, some chopped zucchini or a couple of handfuls of baby spinach stirred in at the end are all great ideas.
• Toss in a chopped jalapeño with the peppers for some heat or stir in a teaspoon of chipotle paste with the tomato paste for a smoky kick.

Recipe tips and notes

• Cast iron is my go-to here because it goes from stovetop to oven without a fuss. If your skillet has a plastic handle, transfer everything to a baking dish, then top with cheese and broil.
• Cube the sweet potato into small pieces. I cannot stress this enough - ½-inch cubes are the sweet spot. Any bigger and they'll still be firm when the quinoa is done cooking.
• Quinoa has a sneaky tendency to stick to the bottom of the pan, so give it a stir every 5 minutes or so.

What to serve with this ground beef Mexican skillet

• Tortilla chips - For scooping straight out of the skillet, family-style. Honestly, the most fun way to eat this.
• Warm tortillas - Turn the whole thing into make-your-own tacos or burritos right at the table.
• All the toppings - Sliced avocado, a dollop of sour cream or Greek yogurt, fresh cilantro, sliced scallions, pickled jalapeños and a generous squeeze of lime.

Leftovers and storage

• This Mexican ground beef skillet is a meal-prepper's dream because the leftovers keep brilliantly in the fridge for up to 4 days in an airtight container.
• To reheat, just warm it up in a skillet over medium heat with a splash of water or stock to loosen things up.
• It also freezes beautifully for up to 3 months, so portion any extras into freezer-safe containers and thaw overnight in the fridge before reheating.

More Mexican recipes you'll love

• Mexican Picadillo
• Mexican Pork Stew
• Chicken Enchilada Soup
• High Protein Chicken Fajita Pasta
• Albondigas Soup

If you've tried this Mexican ground beef skillet recipe, please rate it and leave a comment below! I'd love to hear how it turned out.

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