Description
This Mexican Ground Beef and Potato Skillet is a hearty and flavorful one-pan meal combining tender potatoes, lean ground beef, and vibrant spices. Perfectly seasoned with chili powder, cumin, smoked paprika, and green chiles, it’s topped off with melted cheese and fresh cilantro for a delicious, comforting dish that’s quick to prepare and great for any weeknight dinner.
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 (such as cheddar or Monterey Jack)
Instructions
- Heat oil and cook potatoes: Heat the avocado oil in a large skillet over medium-high heat. When hot, swirl to coat the bottom and reduce heat to medium. Add the cubed potatoes, stirring often, and cook for about 6 minutes until they turn golden and begin to soften but are still a bit firm.
- Cook ground beef and vegetables: Push the potatoes to one side of the skillet. Add the ground beef, breaking it apart with a spatula. Add the diced onion and red bell pepper. Season with kosher salt and freshly ground black pepper. Continue cooking and breaking up the beef until fully browned and vegetables start to soften.
- Add spices and combine: Stir in the diced green chiles, chili powder, ground cumin, smoked paprika, and chopped cilantro. Mix everything evenly.
- Simmer until tender and cooked through: Cook the combined mixture for an additional 6 to 8 minutes or until the potatoes are tender and the beef is thoroughly cooked. Stir occasionally to avoid sticking.
- Adjust seasoning and add cheese: Taste and add more salt if necessary. Sprinkle shredded cheese evenly over the top, cover the skillet, and cook for about one more minute until the cheese melts.
- Garnish and serve: Optionally garnish with more fresh cilantro. Serve hot straight from the skillet for a wholesome and satisfying meal.
Notes
- Use lean ground beef (90% lean or higher) for a healthier option and less grease.
- Feel free to substitute red bell pepper with green bell pepper or omit depending on preference.
- Adjust chili powder and green chiles quantity based on your preferred spice level.
- This dish can be served with warm tortillas, rice, or a side salad for a complete meal.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in a skillet or microwave.
