Ingredients:

  • 1 lb lean ground beef (90/10)
  • 2 cups gold potatoes, diced into 1/4-inch cubes
  • 1 tbsp extra-virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp cracked black pepper
  • 1 can (14.5 oz) diced tomatoes with green chilies, drained
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat your skillet over medium high heat. Add the ground beef, breaking it up slightly, but let it sit undisturbed for 3 minutes until a deep brown crust forms.
  2. Cook the beef until fully browned, then remove it from the pan and set it aside. Leave about 1 tablespoon of the rendered fat in the skillet. Note: This fat is where the flavor lives.
  3. Add the olive oil to the beef drippings. Toss in the diced potatoes in a single layer.
  4. Cook the potatoes undisturbed for 4-5 minutes until the bottoms are mahogany colored, then stir and cook for another 5 minutes until tender and golden.
  5. Lower the heat to medium. Stir in the diced onion and cook for 3 minutes until they look translucent.
  6. Add the minced garlic, chili powder, cumin, and smoked paprika. Stir constantly for 60 seconds until the spices smell toasted.
  7. Return the cooked beef to the pan and stir in the drained diced tomatoes and chilies. Let it simmer for 2 minutes until the liquid thickens slightly.
  8. Sprinkle the shredded cheddar evenly across the top. Cover the pan for 1 minute until the cheese is velvety and melted.
  9. Garnish with fresh cilantro and serve with lime wedges.