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Delicious Mexican ground beef skillet with potatoes in a cast iron pan

Mexican Ground Beef and Potato Skillet

A comforting and flavorful dish featuring ground beef, tender potatoes, vibrant bell peppers, and zesty green chiles, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

For the skillet
  • 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 piece red bell pepper, diced
  • 1-1.5 teaspoons kosher salt and freshly ground black pepper, to taste approximately
  • 4 ounces diced green chiles
  • 2.5 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 cup chopped cilantro
  • 1/2 cup shredded cheese

Method
 

Preparation
  1. Heat the avocado oil in a large skillet over medium-high heat. Once the oil is hot, swirl it to coat the bottom and then reduce the heat to medium.
  2. Add the cubed potatoes to the skillet. Cook, stirring often for about 6 minutes, or until the potatoes begin turning golden and become tender, yet still firm enough to hold their shape.
  3. Push the potatoes to one side of the skillet. Add the ground beef, crumbling it with a spatula. Then, mix in the diced onion and red bell pepper. Season with salt and pepper, continuing to break the beef apart as it cooks.
  4. Stir in the diced green chiles along with the chili powder, cumin, and smoked paprika. Add chopped cilantro and mix everything together. Cook until the potatoes are fully tender and the beef is browned, about 6-8 minutes.
  5. Taste for seasoning and adjust as needed. Top the skillet mixture with shredded cheese and cook for an additional minute until the cheese is melted and gooey. Garnish with more cilantro if desired and serve hot.

Notes

To enhance the flavor, consider adding a splash of lime juice just before serving. For heat, add diced jalapeños with the bell peppers. Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 3 months. Variations include substituting ground turkey or chicken for beef or other vegetables like corn or zucchini.