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 chopped cilantro
- 1/2 cup shredded cheese (cheddar or Mexican blend recommended)
Instructions
- Heat the Oil and Cook Potatoes: Heat the avocado oil in a 12-inch cast iron skillet over medium-high heat. When the oil is hot, swirl it to coat the bottom, then reduce the heat to medium. Add the cubed potatoes and cook, stirring often, for about 6 minutes until they start turning golden and becoming tender but are still a little firm.
- Add Ground Beef and Vegetables: Push the potatoes to one side of the skillet and add the ground beef. Crumble the beef and add the diced yellow onion and red bell pepper. Season with kosher salt and freshly ground black pepper. Cook, continuing to break apart the beef as it cooks, until the beef is browned.
- Incorporate Spices and Cilantro: Stir in the diced green chiles, chili powder, ground cumin, smoked paprika, and chopped cilantro. Mix everything thoroughly and continue cooking until the potatoes are fully tender and the beef is cooked through, about 6 to 8 minutes.
- Season and Add Cheese: Taste the mixture and add additional salt if needed. Sprinkle shredded cheese evenly over the top. Cover the skillet briefly and cook for another minute until the cheese melts.
- Serve: Garnish with extra chopped cilantro if desired and serve hot directly from the skillet for a comforting and flavorful meal.
Notes
- You can substitute cheddar cheese with a Mexican cheese blend or Monterey Jack for different flavor profiles.
- For spicier heat, add diced jalapeños or use hot green chiles instead of mild.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet or microwave.
- Use red potatoes or Yukon gold potatoes for best texture and flavor.
- Cast iron skillet is recommended for even heat distribution but any large skillet will work.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
