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Delicious Mexican beef and potato skillet dish served in a skillet

Mexican Ground Beef and Potato Skillet

A comforting and family-friendly meal featuring tender potatoes, seasoned ground beef, and colorful vegetables, perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Cooking and Base Ingredients
  • 2 tablespoons avocado oil Rich and buttery, perfect for sautéing.
  • 1 pound potatoes (cut into 1/2 inch cubes) Crispy on the outside and fluffy on the inside.
  • 1 pound lean ground beef Juicy and flavorful, forming the heart of the meal.
  • 1/2 cup diced yellow onion Sweet and aromatic, enhancing overall flavor.
  • 1 red bell pepper (diced) 1 red bell pepper (diced) Bright and crunchy, adding a pop of color.
  • 1-1 1/2 teaspoons kosher salt Essential seasoning to elevate flavors.
  • 4 ounces diced green chiles Spicy and tangy, bringing a hint of zest.
  • 2 1/2 teaspoons chili powder Earthy and robust, grounding the dish.
  • 1 teaspoon ground cumin Warm and earthy, raising the dish's complexity.
  • 1/2 teaspoon smoked paprika Adds a wonderful smoky depth.
  • 1/4 cup cilantro (chopped) Fresh and vibrant, providing a burst of herbal brightness.
  • 1/2 cup shredded cheese Creamy and oozy, offering a cheesy topping.

Method
 

Preparation
  1. Begin by heating the avocado oil in a large skillet over medium-high heat.
  2. Once the oil is heated and shimmering, carefully swirl it around to coat the skillet thoroughly.
  3. Reduce the heat to medium and add the cube-shaped potatoes. Sauté these for about 6 minutes, stirring frequently, until they turn golden and begin softening.
Cooking
  1. Push the sautéed potatoes to one side of the skillet to make room for the lean ground beef.
  2. Crumble the beef into the skillet and mix it with the diced yellow onion and diced red bell pepper.
  3. Sprinkle a generous pinch of kosher salt and freshly ground black pepper over the mixture. Stir everything together and cook, breaking the meat apart as it browns for about 5 to 7 minutes.
  4. Add the diced green chiles, chili powder, ground cumin, smoked paprika, and chopped cilantro to the skillet.
  5. Spoon everything together thoroughly and cook for an additional 6 to 8 minutes, until the potatoes are tender and beef is cooked through.
  6. Give it a taste and adjust seasoning with salt if necessary.
  7. Finally, sprinkle the shredded cheese over the mixture, cover the skillet for a minute to melt the cheese.
  8. Garnish with cilantro and serve hot.

Notes

Opt for Yukon Gold or red potatoes for the best texture. Feel free to customize with other vegetables like corn or zucchini for extra nutrition. Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for 3 months.