Ingredients
Spices
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
Potatoes & Oils
- 1 pound medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 2 tablespoons olive oil, divided
Vegetables & Aromatics
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
Meat & Sauces
- 1 pound 93% lean ground beef
- 1 14.5 oz can fire roasted diced tomatoes, drained
- 1 4 oz can mild diced green chiles
- 2 tablespoons ketchup
- 2 tablespoons barbecue sauce
- 1 tablespoon beef bouillon (powder or base)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon yellow mustard
Cheese & Garnishes
- 2 cups freshly shredded sharp cheddar cheese
- Chopped cilantro (for garnish)
- Sliced green onions (for garnish)
- Sour cream (for garnish)
- Jalapeños (optional garnish)
Instructions
- Par-cook potatoes: Place the diced Yukon Gold potatoes with 1/3 cup water in a microwave-safe dish. Cover and microwave on high for 6 minutes or until the potatoes are just fork-tender. Drain the water and pat the potatoes very dry to prepare for searing.
- Mix spices and prep ingredients: In a medium bowl, whisk together chili powder, cumin, oregano, smoked paprika, salt, chipotle powder, dried thyme, and pepper. Set aside. Dice onion, bell pepper, and mince garlic.
- Sear potatoes: Heat a 12-inch cast iron skillet over medium-high heat until just smoking. Add 2 tablespoons olive oil, swirl to coat the pan. Add the potatoes and toss with 1 teaspoon of the spice mix to coat. Cook potatoes undisturbed for 1–2 minutes per side, allowing them to develop a light char. Remove potatoes from skillet and set aside.
- Cook onions: Add 1 tablespoon olive oil to the skillet over medium-high heat and swirl to coat. Add the diced onions and cook for 3 minutes until softened, then push them to the sides of the pan to make room for the beef.
- Sear beef: Add ground beef to the skillet, break it up slightly, and flatten it out. Allow it to cook undisturbed for about one minute per side to develop a sear. Then crumble the beef into smaller pieces, continuing to brown until fully cooked.
- Build the sauce: To the beef add diced green bell pepper, minced garlic, and the remaining spice mixture. Cook everything together for 3 minutes until fragrant. Stir in the fire-roasted diced tomatoes, green chiles, ketchup, barbecue sauce, beef bouillon, Worcestershire sauce, and yellow mustard. Combine well.
- Add potatoes and simmer: Gently fold the seared potatoes back into the skillet mixture. Reduce heat to low and simmer for 1–2 minutes to allow flavors to meld.
- Add cheese: Stir in 1 cup of shredded sharp cheddar until melted into the mixture. Sprinkle the remaining 1 cup of cheese evenly on top, cover the skillet, and cook over low heat until the cheese on top is melted thoroughly.
- Garnish and serve: Remove from heat and garnish with chopped cilantro, sliced green onions, sour cream, and optional jalapeños. Serve hot and enjoy!
Notes
- Microwaving the potatoes before searing helps to speed up cooking and ensures they become tender without being mushy.
- If you don’t have a cast iron skillet, use any heavy-bottomed skillet suitable for searing.
- For extra heat, add jalapeños either during cooking or as a garnish.
- To make this dish gluten-free, ensure the barbecue sauce and Worcestershire sauce used are gluten-free brands.
- Leftovers store well covered in the refrigerator for up to 3 days and reheat on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern American
