Description
This Mexican Ground Beef and Potato Skillet is a flavorful one-pan meal combining tender potatoes, savory ground beef, and a blend of classic Mexican spices. Quick to prepare and packed with vibrant ingredients like green chiles, bell pepper, and cilantro, it’s perfect for busy weeknights when you want a comforting, hearty dish with a cheesy finish.
Ingredients
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 cilantro, chopped
- 1/2 cup shredded cheese
Instructions
- Cook the potatoes: Heat the avocado oil in a large skillet over medium-high heat. Once hot, swirl the oil to evenly coat the skillet. Reduce the heat to medium and add the cubed potatoes. Stir frequently and cook for about 6 minutes until the potatoes start turning golden and are tender but still firm.
- Brown the beef and sauté vegetables: Push the potatoes to one side of the skillet. Add the lean ground beef, breaking it apart with a spatula. Add the diced yellow onion and red bell pepper. Season with kosher salt and freshly ground black pepper. Cook, stirring occasionally and breaking the beef up, until it is mostly browned.
- Add spices and chiles: Stir in the diced green chiles, chili powder, ground cumin, smoked paprika, and chopped cilantro. Mix thoroughly to combine all flavors. Continue cooking for 6 to 8 minutes until the potatoes are fully tender and the beef is cooked through.
- Finish with cheese and seasoning: Taste and adjust seasoning with more salt if needed. Sprinkle the shredded cheese evenly over the skillet mixture and cook for an additional minute until the cheese melts. Optionally garnish with extra cilantro before serving hot.
Notes
- You can use Yukon Gold or red potatoes for better texture.
- Use a non-stick or cast-iron skillet for even cooking.
- Adjust the chili powder to control the heat level.
- For a lighter version, use reduced-fat cheese or omit it entirely.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in a skillet or microwave.
