Description
This Mexican Ground Beef and Potato Skillet is a hearty, flavorful one-pan meal perfect for a quick weeknight dinner. Tender potatoes are sautéed until golden and mixed with spiced lean ground beef, bell peppers, green chiles, and a blend of aromatic spices. Finished with melted cheese and fresh cilantro, this dish delivers the comforting tastes of Mexican cuisine in a simple skillet preparation.
Ingredients
Produce
- 1 pound potatoes (cut into 1/2 inch cubes)
- 1/2 cup diced yellow onion
- 1 red bell pepper (diced)
- 4 ounces diced green chiles
- 1/4 cup cilantro (chopped)
Meat
- 1 pound lean ground beef
Pantry
- 2 tablespoons avocado oil
- 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 a Mexican blend)
Instructions
- Heat the oil and cook the potatoes: Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. When the oil is hot, swirl it to coat the pan and reduce heat to medium. Add the cubed potatoes and cook, stirring frequently, for about 6 minutes until they turn golden and start to become tender but are still firm.
- Cook the beef and vegetables: Push the potatoes to one side of the skillet. Add the lean ground beef, breaking it apart with a spatula. Then add the diced onion and red bell pepper. Season with kosher salt and freshly ground black pepper. Continue cooking, stirring and breaking up the beef until it starts to brown and the vegetables soften.
- Add spices, chiles, and cilantro: Stir in the diced green chiles, chili powder, ground cumin, smoked paprika, and chopped cilantro. Mix everything thoroughly and cook for another 6 to 8 minutes until the potatoes are fully tender and the beef is cooked through.
- Season and melt cheese: Taste the mixture and adjust seasoning with more salt if necessary. Sprinkle the shredded cheese evenly over the skillet mixture. Cover the skillet or reduce heat to low and cook for about 1 minute until the cheese melts.
- Garnish and serve: Garnish with additional chopped cilantro if desired. Serve the skillet hot as a complete, flavorful meal.
Notes
- Use firm potatoes like Yukon Gold or Russet for best texture.
- If you prefer, swap avocado oil for olive oil or vegetable oil.
- You can vary the cheese based on preference—Monterey Jack or a sharp cheddar work well.
- For spicier flavor, add chopped jalapeños or increase the amount of green chiles.
- Leftovers can be refrigerated up to 3 days and reheated in a skillet or microwave.
