Description
This Mexican Ground Beef and Potato Skillet is a hearty and flavorful one-pan meal featuring tender potatoes, seasoned lean ground beef, colorful bell peppers, and a blend of Mexican spices. Topped with melted cheese and fresh cilantro, it’s 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 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 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 medium-sized potatoes for even cooking and easier cubing.
- Avocado oil is recommended for its high smoke point and subtle flavor, but you may substitute with other neutral oils.
- For extra heat, add a pinch of cayenne pepper or use hot green chiles.
- This dish can be served with warm tortillas or over rice for a complete meal.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
