Mexican Ground Beef And Potato Skillet Recipe

Make the Mexican Ground Beef And Potato Skillet Recipe tonight: savory beef, crisp potatoes, and melty cheese ready in about 35 minutes.

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

Step 1: Heat the oil

Warm two tablespoons of avocado oil in a large skillet over medium-high heat until it shimmers; tilt the pan so the oil coats the bottom, then lower the heat to medium. You want a hot, glossy surface so the potatoes start to brown quickly — imagine the oil humming and ready to give those cubes a crisp edge.

Step 2: Cook the potatoes

Add the 1/2-inch potato cubes and stir frequently so they develop an even golden crust. Cook for about six minutes until the outsides are crisping and the insides begin to yield — they should be tender at the center later, but right now they’re just turning tender and still a touch firm.

Step 3: Add the beef, onion and pepper

Push the potatoes to one side of the skillet and add the lean ground beef into the emptied space. Crumble the meat as it hits the pan, then fold in the diced yellow onion and red bell pepper so they soften and mingle with the meat juices.

Step 4: Season and continue cooking

Season generously with kosher salt and freshly ground black pepper and keep breaking the beef apart until it’s mostly browned and the onions and peppers are softened. This is the transition point where the dish starts to come together visually: browned crumbles, glossy potato cubes, and softened vegetables.

Step 5: Add chiles, spices and cilantro

Stir in the diced green chiles, chili powder, ground cumin, smoked paprika, and roughly chopped cilantro so the spices coat every piece. Continue cooking and stirring until the potatoes finish becoming tender and the beef is cooked through — the mixture should be unified, aromatic, and richly speckled with warm spice.

Step 6: Taste and adjust seasoning

Give everything a taste and brighten with more kosher salt or black pepper as needed. This small finishing tweak ensures the flavors are balanced — the gentle heat, the salt, and the herbaceous cilantro all pop when adjusted now.

Step 7: Melt the cheese

Scatter the shredded cheese over the hot mixture and let it sit for a minute until it softens and melts into pockets of gooey richness that bind the beef and potatoes together.

Step 8: Garnish and serve hot

Finish with a scattering of fresh cilantro if you like, tuck a wooden spoon into the skillet, and bring it straight to the table while it’s steaming and still bubbling at the edges.

Notes

• For crisper potatoes, parboil for 3 minutes then dry before frying.
• Freeze portions without cheese and add cheese when reheating.
• Use cast iron for the best crust on potatoes and even heat.
• Adjust chili powder and chiles to control heat level.
• Leftovers reheat best in a skillet with a splash of stock to revive texture.