Description
A quick and easy Mexican ground beef and potato skillet, perfect for beginner cooks. Loaded with bold flavors, veggies, and melted cheese, this one-pan meal is ideal for busy weeknights.
Ingredients
Scale
- 2 tablespoons avocado oil
- 1 pound Yukon Gold potatoes, cut into 1/2 inch cubes
- 1 pound lean ground beef (90/10)
- 1/2 cup diced yellow onion
- 1 red bell pepper, diced
- Salt and freshly ground black pepper, to taste
- 4 ounces diced green chiles
- 2 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 cup chopped cilantro
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or pepper jack)
Instructions
- Heat avocado oil in a large skillet over medium heat. Once hot, add diced potatoes and cook for about 6 minutes, stirring occasionally, until starting to brown but still firm.
- Push the potatoes to one side of the skillet and add ground beef. Crumble and cook until browned, then add diced onion and bell pepper. Season with salt and pepper and cook for 3–4 more minutes.
- Add green chiles, chili powder, cumin, smoked paprika, and chopped cilantro. Stir everything together and cook for 6–8 more minutes until potatoes are tender and beef is fully cooked.
- Sprinkle shredded cheese over the top, reduce heat to low, and cover until the cheese is melted. Garnish with more cilantro if desired and serve hot.
Notes
- Dice potatoes evenly (1/2 inch) to ensure uniform cooking.
- Use a large skillet (12-inch) to avoid overcrowding.
- Grate cheese fresh for better melting and flavor.
- Adjust spice level by choosing mild or hot green chiles.
- Not freezer-friendly due to texture change in potatoes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 3g
- Sodium: 306mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 31g
- Cholesterol: 81mg