Ingredients
Scale
- 1 pound lean ground beef
- 2 large russet or red potatoes, peeled and cut into small cubes
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 bell pepper (any color), chopped
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 cup beef broth
- Toppings: Shredded cheddar cheese, sour cream, sliced avocado, fresh cilantro, and lime wedges
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the cubed potatoes to the skillet. Fry them for about 8–10 minutes, stirring occasionally, until they are golden brown and tender. Remove the potatoes from the pan and set them aside.
- In the same skillet, add the ground beef and diced onion. Cook until the beef is browned and the onion is translucent, breaking the meat apart with a spoon as it cooks.
- Drain any excess fat from the pan.
- Stir in the minced garlic and chopped bell pepper. Cook for another 2 minutes until fragrant.
- Add the chili powder, cumin, smoked paprika, salt, and black pepper. Stir well to coat the meat.
- Pour in the beef broth and add the cooked potatoes back into the skillet.
- Let the mixture simmer for 3–5 minutes until most of the liquid has evaporated and the flavors are well combined.
- Remove from heat and serve in bowls. Top with cheese, sour cream, avocado, cilantro, and a squeeze of lime juice.
- Cook Time: less than 30 minutes