Description
This Mexican Ground Beef and Potato Skillet is a flavorful one-pan meal combining tender potatoes, lean ground beef, and vibrant spices like chili powder, cumin, and smoked paprika. Enhanced with green chiles, fresh cilantro, and melted cheese, it’s an easy and hearty dish perfect for a satisfying 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 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 chopped cilantro
- 1/2 cup shredded cheese (such as cheddar or Monterey Jack)
Instructions
- Heat the oil and cook potatoes: Heat the avocado oil in a large skillet over medium-high heat. Once hot, swirl the oil to coat the bottom of the skillet, then reduce the heat to medium. Add the cubed potatoes and cook, stirring often, for about 6 minutes or until they turn golden and begin to become tender but still firm.
- Cook the ground beef and vegetables: Push the potatoes to one side of the skillet and add the ground beef. Crumble the beef as it cooks. Add the diced onion and red bell pepper. Season with kosher salt and freshly ground black pepper. Continue to break the beef apart while cooking until browned and the vegetables have softened.
- Add spices and finish cooking: Stir in the diced green chiles, chili powder, ground cumin, smoked paprika, and chopped cilantro. Mix everything well and continue cooking for 6-8 minutes, until the potatoes are fully tender and the beef is cooked through.
- Adjust seasoning and melt cheese: Taste for seasoning and add additional salt if needed. Sprinkle the shredded cheese over the skillet, cover, and cook for another minute until the cheese melts.
- Garnish and serve: Garnish with additional cilantro if desired and serve the skillet hot for a delicious and hearty Mexican-inspired meal.
Notes
- You can use any variety of potato, but Yukon Gold or Russet potatoes work best for this dish.
- If you prefer a spicier dish, add more green chiles or a pinch of cayenne pepper.
- For a dairy-free version, omit the cheese or substitute with a plant-based cheese.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- This recipe is easily doubled for larger gatherings and can be served with tortillas or a fresh salad.
