Ingredients
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, approximately 1 – 1 1/2 teaspoons
- Freshly ground black pepper, to taste
- 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 Mexican blend)
Instructions
- Heat the oil and cook potatoes: Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. Once the oil is hot, swirl it to evenly coat the bottom of the skillet, then reduce heat to medium. Add the cubed potatoes and cook while stirring often for about 6 minutes until the potatoes start turning golden and become tender but still firm.
- Brown the beef with vegetables: Push the potatoes to one side of the skillet. Add the lean ground beef to the empty side and crumble it with a spatula. Add diced yellow onion and red bell pepper. Season with kosher salt (about 1 to 1 1/2 teaspoons) and freshly ground black pepper. Cook, stirring and breaking the beef into smaller pieces, 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 everything thoroughly to combine all flavors.
- Simmer until potatoes and beef are cooked: Continue cooking the mixture, stirring occasionally, for another 6 to 8 minutes until the potatoes are fully tender and the beef is cooked through.
- Adjust seasoning and add cheese: Taste the skillet mixture and add additional salt if needed. Sprinkle the shredded cheese evenly over the top of the skillet. Cover briefly and cook for another minute until the cheese melts.
- Garnish and serve: Optionally garnish with additional chopped cilantro. Serve the Mexican Ground Beef and Potato Skillet hot as a delicious, comforting meal.
Notes
- Use avocado oil or another high smoke point oil to prevent burning while frying potatoes and beef.
- Choose lean ground beef to reduce excess grease in the skillet.
- You can substitute the shredded cheese with vegan cheese for a dairy-free option.
- If you prefer spicier, add diced jalapeños or extra chili powder.
- This dish can be made gluten-free by ensuring all spices and green chiles have no added gluten-containing ingredients.
- Leftovers store well in the refrigerator for up to 3 days and reheat easily in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
