Description
This vibrant Mexican Ground Beef and Potato Skillet combines tender cubed potatoes, lean ground beef, fresh vegetables, and a medley of authentic Mexican spices. Finished with melted cheese and fresh cilantro, it’s a hearty and flavorful one-pan meal perfect for a quick weeknight dinner.
Ingredients
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. Once hot, swirl the oil to coat the skillet evenly and reduce the heat to medium. Add the cubed potatoes and stir often, cooking for about 6 minutes until they start to turn golden and become slightly tender but still firm.
- Add ground beef and vegetables: Push the potatoes to one side of the skillet and add the lean ground beef. Crumble the beef as it cooks, then add the diced yellow onion and red bell pepper. Season with kosher salt and black pepper (1 to 1 1/2 teaspoons salt). Continue breaking apart the beef as it cooks thoroughly.
- Incorporate spices and cook through: Stir in the diced green chiles, chili powder, ground cumin, smoked paprika, and chopped cilantro. Mix everything together and cook for another 6 to 8 minutes, or until the potatoes are tender and the beef is fully cooked.
- Season and add cheese: Taste and adjust seasoning with additional salt if needed. Sprinkle the shredded cheese over the skillet and cook for an additional minute until the cheese melts. Garnish with extra cilantro if desired.
- Serve hot: Serve this flavorful skillet dish hot for a satisfying and easy Mexican-inspired meal.
Notes
- Use avocado oil for a high smoke point and mild flavor that complements the dish.
- You can substitute the potatoes with sweet potatoes for a slightly sweeter flavor.
- Adjust the chili powder and smoked paprika to control heat levels according to your preference.
- This dish can be served with warm tortillas or a side of rice for a more complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
