Description
This Mexican Ground Beef and Potato Skillet is a flavorful, hearty one-pan meal featuring tender cubed potatoes, seasoned lean ground beef, and vibrant veggies all cooked together in a skillet. Infused with chili powder, cumin, smoked paprika, and fresh cilantro, it’s topped off with melted cheese for a satisfying dinner ready in just 35 minutes.
Ingredients
Scale
Vegetables and Protein
- 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
- 4 ounces diced green chiles
- 1/4 cup cilantro, chopped
- 1/2 cup shredded cheese
Spices and Seasonings
- Kosher salt and freshly ground black pepper to taste (approximately 1 – 1 1/2 teaspoons kosher salt)
- 2 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
Instructions
- Heat the Oil and Cook Potatoes: Heat the avocado oil in a large skillet over medium-high heat. When the oil is hot, swirl it to coat the bottom of the skillet and then reduce the heat to medium. Add the cubed potatoes and cook them, stirring often, for about 6 minutes or until they start turning golden and becoming tender but still firm enough to eat.
- Add Ground Beef and Vegetables: Push the potatoes to one side of the skillet. Add in the lean ground beef and crumble it with a spatula. Then add the diced yellow onion and red bell pepper. Season with kosher salt and freshly ground black pepper. Continue to cook, breaking the beef apart as it cooks, until the beef is mostly browned.
- Incorporate Spices and Cilantro: Add the diced green chiles, chili powder, ground cumin, smoked paprika, and chopped cilantro to the skillet. Stir everything together to blend flavors thoroughly. Continue cooking until the potatoes are fully tender and the beef is cooked through, about 6-8 minutes.
- Final Seasoning and Cheese Topping: Taste the mixture and add more salt if necessary. Sprinkle the shredded cheese evenly over the skillet and cook for another minute until the cheese is melted. Optionally, garnish with extra cilantro before serving hot.
Notes
- Use avocado oil for a higher smoke point and a mild flavor.
- Make sure potatoes are cut evenly to ensure consistent cooking.
- You can substitute the green chiles with canned jalapeños for more heat if preferred.
- For a dairy-free option, skip the cheese or use a plant-based alternative.
- This dish reheats well and can be enjoyed as leftovers the next day.
