Description
A flavorful and hearty Mexican Ground Beef and Potato Skillet featuring tender potatoes, seasoned ground beef, and a blend of spices, all topped with melted cheese and fresh cilantro. Perfect for a quick and satisfying weeknight dinner.
Ingredients
Units
Scale
Skillet 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 and freshly ground black pepper to taste (approximately 1 - 1 1/2 teaspoons kosher salt)
- 4 ounces diced green chiles
- 2 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 cup cilantro, chopped
- 1/2 cup shredded cheese
Instructions
- Prepare the potatoes: Heat the avocado oil in a large skillet over medium-high heat. Once hot, swirl the oil to coat the bottom and reduce heat to medium. Add the cubed potatoes, stirring often, and cook for about 6 minutes until the potatoes turn golden and start to become tender but remain firm.
- Cook the beef and vegetables: Push the potatoes to one side of the skillet. Add the lean ground beef to the open side, crumbling it as you add. Then 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 the beef is browned and vegetables are softened.
- Add spices and green chiles: Stir in the diced green chiles, chili powder, ground cumin, smoked paprika, and chopped cilantro. Mix thoroughly to combine all ingredients evenly.
- Finish cooking: Continue to cook the mixture, stirring occasionally, until the potatoes are fully tender and the ground beef is cooked through, about 6 to 8 additional minutes.
- Adjust seasoning and add cheese: Taste the skillet mixture and add additional salt if needed. Sprinkle the shredded cheese over the top and cook for another minute until the cheese melts.
- Serve: Garnish with extra cilantro if desired and serve the Mexican Ground Beef and Potato Skillet hot for a delicious and satisfying meal.
Notes
- Use avocado oil for a high smoke point and mild flavor that complements the spices.
- Cut potatoes uniformly to ensure even cooking and tenderness.
- Adjust chili powder and smoked paprika quantities to control the heat level to your preference.
- This dish can be served alone or with a side of fresh tortillas or a simple salad.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
