Description
This Mexican Ground Beef and Potato Skillet is a flavorful and hearty one-pan meal featuring tender potatoes, seasoned ground beef, vibrant bell peppers, and a blend of classic Mexican spices. Finished with melted cheese and fresh cilantro, it’s a quick and satisfying dish perfect for weeknight dinners.
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
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
Dairy
- 1/2 cup shredded cheese (such as cheddar or Monterey Jack)
Instructions
- Heat the oil and cook potatoes: Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. Once hot, swirl the oil to coat the bottom evenly and reduce heat to medium. Add the cubed potatoes and cook, stirring often, for about 6 minutes until they begin to turn golden and are tender but still firm.
- Add ground beef and vegetables: Push the potatoes to one side of the skillet. Add the ground beef, breaking it up with a spatula as it cooks. Then add diced yellow onion and red bell pepper. Season with salt and black pepper to taste. Continue cooking, stirring occasionally, until the beef is fully cooked through.
- Add chiles, spices, and cilantro: Stir in diced green chiles, chili powder, ground cumin, smoked paprika, and chopped cilantro. Mix thoroughly to combine. Cook for an additional 6-8 minutes until the potatoes are fully tender and flavors meld together.
- Final seasoning and cheese topping: Taste and adjust seasoning with additional salt if needed. Sprinkle the shredded cheese evenly over the skillet. Cover or allow to cook for one more minute until the cheese has melted. Garnish with extra cilantro if desired and serve hot.
Notes
- Use avocado oil or another oil with a high smoke point for best results when cooking potatoes.
- You can substitute the green chiles with canned or fresh diced jalapeños if you prefer a spicier dish.
- For a vegetarian version, substitute ground beef with plant-based ground meat or cooked beans.
- If you want to make this gluten-free, double-check that the chili powder and other spices don’t contain any additives with gluten.
- Leftovers store well in the refrigerator for up to 3 days. Reheat thoroughly before serving.
