Description
This Mexican Ground Beef and Potato Skillet is a hearty one-pan meal combining tender golden potatoes, seasoned lean ground beef, vibrant bell peppers, and spicy green chiles. Perfectly spiced with chili powder, cumin, and smoked paprika, this dish is finished with fresh cilantro and melted cheese for a comforting, flavorful dinner ready in under 40 minutes.
Ingredients
Scale
Vegetables and Protein
- 2 tablespoons avocado oil
- 1 pound potatoes, cut into 1/2 inch cubes
- 1 pound lean ground beef
- 1/2 cup diced yellow onion
- 1 red bell pepper, diced
- 4 ounces diced green chiles
- 1/4 cup cilantro, chopped
- 1/2 cup shredded cheese (such as cheddar or Monterey Jack)
Spices and Seasoning
- Kosher salt and freshly ground black pepper to taste (approximately 1 – 1 1/2 teaspoons kosher salt)
- 2 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
Instructions
- Heat the oil and cook potatoes: Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. Once hot, swirl the oil to coat the skillet bottom evenly and reduce heat to medium. Add the cubed potatoes and cook while stirring often for about 6 minutes, until the potatoes start to turn golden and become tender but still firm.
- Add ground beef and vegetables: Push the potatoes to one side of the skillet. Add the ground beef, crumbling it as it cooks. Then add the diced yellow onion and red bell pepper. Season with kosher salt and freshly ground black pepper to taste. Continue cooking, breaking up the beef further as it cooks through.
- Add chiles, spices, and cilantro: Stir in the diced green chiles, chili powder, ground cumin, smoked paprika, and chopped cilantro. Combine all ingredients thoroughly. Cook for an additional 6-8 minutes until the potatoes are fully tender and the beef is cooked through.
- Final seasoning and cheese topping: Taste and adjust seasoning with additional salt if needed. Sprinkle 1/2 cup shredded cheese evenly over the skillet and cook for another minute until the cheese melts. Garnish with extra cilantro if desired and serve hot.
Notes
- Use avocado oil for its high smoke point and mild flavor.
- Cut potatoes uniformly to ensure even cooking.
- For a spicier kick, add jalapeños or increase the amount of green chiles.
- Cheese varieties like cheddar or Monterey Jack melt well and complement the flavors.
- Leftovers refrigerate well and reheat on the stovetop or microwave.
