Description
This Mexican Ground Beef and Potato Skillet is a flavorful and satisfying one-pan meal perfect for a quick weeknight dinner. Tender golden potatoes are cooked with lean ground beef, bell peppers, onions, and a vibrant blend of Mexican spices, then topped with melted cheese and fresh cilantro for a deliciously hearty dish.
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
- Heat the Oil and Cook Potatoes: Heat the avocado oil in a large skillet over medium-high heat. When the oil is hot, swirl to coat the pan, then reduce heat to medium. Add the cubed potatoes and cook, stirring frequently, for about 6 minutes until they begin to turn golden and are tender yet still firm.
- Add Ground Beef and Vegetables: Push the potatoes to one side of the skillet. Add the ground beef and crumble it with a spatula. Then add diced yellow onion and red bell pepper. Season with kosher salt and black pepper. Cook while breaking the beef apart until it is mostly browned.
- Incorporate Spices and Cilantro: Add diced green chiles, chili powder, ground cumin, smoked paprika, and chopped cilantro to the skillet. Stir thoroughly to blend all the flavors. Continue cooking for 6-8 minutes until the potatoes are fully tender and the beef is cooked through.
- Final Seasoning and Cheese Topping: Taste the mixture and adjust salt if needed. Sprinkle shredded cheese evenly over the skillet and cook an additional minute until the cheese melts. Optionally, garnish with extra cilantro before serving hot.
Notes
- For extra heat, add diced jalapeños or a pinch of cayenne pepper.
- Use any cheese you prefer such as cheddar, Monterey Jack, or a Mexican blend.
- This dish can be made gluten-free by ensuring all spices and canned chiles have no gluten-containing additives.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in a skillet or microwave.
- Adding a squeeze of fresh lime juice before serving adds brightness and complements the flavors.
