Description
This Mexican Ground Beef and Potato Skillet is a hearty and flavorful one-pan meal combining tender cubed potatoes, seasoned lean ground beef, diced vegetables, and spices. Cooked on the stovetop with a blend of chili powder, smoked paprika, and cumin, then finished with melted cheese and fresh cilantro, this dish offers a satisfying and easy-to-make dinner perfect for busy weeknights.
Ingredients
Units
Scale
Vegetables & Herbs
- 1 pound potatoes, cut into 1/2 inch cubes
- 1/2 cup diced yellow onion
- 1 red bell pepper, diced
- 4 ounces diced green chiles
- 1/4 cup cilantro, chopped
Protein & Dairy
- 1 pound lean ground beef
- 1/2 cup shredded cheese
Spices & Oils
- 2 tablespoons avocado oil
- Kosher salt, about 1 to 1 1/2 teaspoons
- Freshly ground black pepper, to taste
- 2 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
Instructions
- Heat oil and cook potatoes: Heat the avocado oil in a large skillet over medium-high heat. Swirl the oil to coat the bottom and then reduce the heat to medium. Add the cubed potatoes and cook, stirring often, for about 6 minutes until golden and partly tender but still firm.
- Cook ground beef and vegetables: Push the potatoes to one side of the skillet. Add the ground beef, breaking it up with a spoon. Add in the diced onion and red bell pepper. Season with kosher salt and freshly ground black pepper. Cook while continuing to break apart the beef until it begins to brown.
- Add chiles, spices, and cilantro: Stir in the diced green chiles, chili powder, cumin, smoked paprika, and chopped cilantro. Mix everything well and continue cooking until the potatoes are fully tender and the beef is thoroughly cooked, about 6 to 8 more minutes.
- Adjust seasoning and melt cheese: Taste the mixture and add more salt if needed. Sprinkle the shredded cheese evenly over the skillet and cook for another minute until the cheese melts. Garnish with additional cilantro if desired and serve hot.
Notes
- Use avocado oil or any neutral oil suitable for frying.
- Choose lean ground beef to reduce excess fat.
- Adjust the chili powder and smoked paprika for desired heat level.
- For a spicier kick, add fresh jalapeños or hot sauce.
- Leftovers keep well refrigerated for up to 3 days and reheat on stovetop or microwave.
- Can substitute cheddar or Monterey Jack cheese for the shredded cheese.
