Description
Mexican Ground Beef and Potato Skillet a warm, bold, one-pan dinner with crispy golden potatoes, juicy seasoned beef, smoky spices, and gooey melted cheese. Rustic, vibrant, and deeply satisfying.
Ingredients
Units
Scale
- 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 & black pepper, to taste (about 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
- Warm avocado oil in a large skillet over medium-high heat. Once shimmering, swirl to coat the bottom and reduce heat to medium.
- Add the cubed potatoes and cook, stirring often, for about 6 minutes, until golden and starting to soften.
- Push the potatoes to one side of the skillet. Add the ground beef to the empty side and begin breaking it apart.
- Add diced onion and red bell pepper. Season with salt and pepper. Continue cooking until the beef is browned and the vegetables are softened.
- Stir in the diced green chiles, chili powder, cumin, smoked paprika, and cilantro.
- Cook together for 6–8 minutes, until the potatoes are tender and the beef is fully cooked.
- Sprinkle shredded cheese over the top and cook for another minute until melted.
- Top with extra cilantro if desired and serve hot.
Notes
Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 2 months. Reheat in a skillet for best texture. Easily customize with jalapeños, sweet potatoes, different cheeses, or extra vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg
