Description
This Mexican Ground Beef and Potato Skillet is a hearty, flavorful one-pan meal perfect for a quick weeknight dinner. With tender potatoes, seasoned ground beef, vibrant bell peppers, and a melty cheese topping, it’s a delicious blend of textures and Mexican-inspired spices that come together effortlessly in a skillet.
Ingredients
Scale
Skillet 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 (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 skillet bottom evenly and reduce heat to medium. Add the cubed potatoes and cook while stirring often for about 6 minutes, until the potatoes start to turn golden and become tender but still firm.
- Add ground beef and vegetables: Push the potatoes to one side of the skillet. Add the ground beef, crumbling it as it cooks. Then add the diced yellow onion and red bell pepper. Season with kosher salt and freshly ground black pepper to taste. Continue cooking, breaking up the beef further as it cooks through.
- Add chiles, spices, and cilantro: Stir in the diced green chiles, chili powder, ground cumin, smoked paprika, and chopped cilantro. Combine all ingredients thoroughly. Cook for an additional 6-8 minutes until the potatoes are fully tender and the beef is cooked through.
- Final seasoning and cheese topping: Taste and adjust seasoning with additional salt if needed. Sprinkle 1/2 cup shredded cheese evenly over the skillet and cook for another minute until the cheese melts. Garnish with extra cilantro if desired and serve hot.
Notes
- Use avocado oil for a higher smoke point and a mild flavor that complements the dish.
- Cut potatoes uniformly to ensure even cooking.
- You can substitute ground turkey for lean ground beef for a lighter option.
- Adjust the chili powder and smoked paprika to control the heat level as per your taste preference.
- The cheese can be omitted to make this dish lower in fat and suitable for those avoiding dairy.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
