Description
A flavorful and hearty Mexican ground beef and potato skillet combining tender potatoes, seasoned ground beef, and vibrant spices cooked together in a single pan for a delicious and easy meal.
Ingredients
Units
Scale
Main Ingredients
- 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
- Kosher salt, approximately 1 - 1 1/2 teaspoons, to taste
- Freshly ground black pepper, to taste
- 4 ounces diced green chiles
- 2 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 cup chopped cilantro
- 1/2 cup shredded cheese (cheddar or Mexican blend recommended)
Instructions
- Heat the oil: Heat the avocado oil in a large skillet over medium-high heat. Once hot, swirl the oil to evenly coat the bottom of the skillet, then reduce the heat to medium to prevent burning.
- Cook the potatoes: Add the cubed potatoes to the skillet and cook, stirring often to avoid sticking and to ensure even cooking. Continue for about 6 minutes until the potatoes are turning golden and starting to become tender but still slightly firm.
- Cook ground beef and vegetables: Push the potatoes to one side of the skillet. Add the ground beef to the empty side and crumble it as it cooks. Add the diced onion and red bell pepper, season with kosher salt and freshly ground pepper, and cook until the beef is browned and fully cooked through while the vegetables soften.
- Add spices and mix: Stir in the diced green chiles, chili powder, ground cumin, smoked paprika, and chopped cilantro. Mix everything well together to evenly distribute the spices and flavors. Continue cooking for an additional 6-8 minutes until the potatoes are fully tender and the beef mixture is well seasoned.
- Adjust seasoning and add cheese: Taste the skillet and adjust the salt and pepper if necessary. Sprinkle the shredded cheese over the top, cover briefly, and cook for about 1 more minute until the cheese melts.
- Serve: Garnish with additional chopped cilantro if desired and serve hot directly from the skillet.
Notes
- Use avocado oil for a high smoke point and subtle flavor that complements the dish.
- For a spicier version, add chopped jalapeños along with the bell pepper.
- Potatoes can be pre-boiled for faster cooking, but frying directly gives a better texture.
- Cheese options like Monterey Jack, Oaxaca, or a Mexican cheese blend work well.
- Leftovers reheat well in a skillet or microwave.
