Description
A hearty and flavorful Mexican-inspired skillet dish featuring lean ground beef, tender Yukon gold potatoes, and a blend of aromatic spices simmered in a rich tomato sauce, finished with melted sharp cheddar cheese and fresh cilantro. Perfect for a comforting weeknight meal that comes together in just 40 minutes.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef (90% or higher)
- ½ cup yellow onion, finely chopped
- 1½ teaspoons chili powder
- 1 teaspoon ground cumin
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon crushed red pepper flakes (optional)
- ½ cup canned tomato sauce
- ½ cup low-sodium beef broth
- 1 tablespoon tomato paste
- 3 cups Yukon gold potatoes, diced small (about ½-inch pieces)
- â…“ cup frozen corn kernels, thawed
- â…“ cup shredded sharp cheddar cheese
- Fresh cilantro, for garnish (optional)
Instructions
- Cook the Beef and Onion: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and finely chopped onion. Cook for 5 to 6 minutes, breaking apart the beef with a spatula until it is no longer pink. Drain any excess grease from the skillet.
- Add Spices: Sprinkle in chili powder, ground cumin, kosher salt, black pepper, garlic powder, smoked paprika, and crushed red pepper flakes if using. Stir thoroughly to coat the beef and onions evenly with the spices.
- Combine Sauces and Potatoes: Stir in the canned tomato sauce, low-sodium beef broth, and tomato paste to the skillet. Add the diced Yukon gold potatoes and mix well to combine all ingredients. Cover the skillet and reduce heat to medium-low. Let everything simmer gently for 20 to 25 minutes, stirring occasionally, until the potatoes are fork-tender and the sauce has thickened.
- Add Corn and Cheese: Stir in the thawed corn kernels. Sprinkle shredded sharp cheddar cheese evenly over the top. Cover the skillet again and cook for 2 to 3 minutes until the cheese melts completely.
- Garnish and Serve: Remove the skillet from heat. Garnish with fresh cilantro if desired. Serve the dish hot, directly from the skillet for a rustic and comforting presentation.
Notes
- Choose Yukon gold potatoes for their creamy texture and ability to hold shape well during simmering.
- If you prefer a spicier dish, increase the crushed red pepper flakes or add a diced jalapeño with the onions.
- For a lighter version, you can substitute ground turkey for the beef and reduce the amount of cheese.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely in a skillet or microwave.
- To make this dish gluten-free, double-check that your tomato sauce and broth have no added gluten-containing ingredients.
