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 red bell pepper, diced

Kosher salt and freshly ground black pepper, to taste (about 1–1 1/2 teaspoons kosher salt recommended)

4 ounces diced green chiles

2 1/2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/4 cup chopped cilantro

1/2 cup shredded cheese

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Heat 1 tablespoon avocado oil in a large skillet over medium heat. Add potatoes and cook, stirring occasionally, until golden and tender, about 12–15 minutes. Remove from the skillet and set aside.
Add the remaining tablespoon of avocado oil to the skillet. Add ground beef and cook, breaking it apart, until browned and cooked through, about 5–6 minutes. Drain excess fat if needed.
Stir in diced onion and bell pepper, cooking until softened, about 4 minutes.
Add green chiles, chili powder, cumin, smoked paprika, salt, and pepper. Stir well to coat the beef and vegetables in the spices.
Return the potatoes to the skillet, stirring to combine everything evenly. Cook for 2–3 minutes more to allow flavors to meld.
Sprinkle cheese over the top and cover the skillet for 1–2 minutes, just until the cheese melts.
Remove from heat, sprinkle with chopped cilantro, and serve hot.

For extra spice, add jalapeño or more chili powder.

Yukon Gold or red potatoes hold their shape better than russets.

Use pepper jack or a Mexican blend for a cheesier flavor.

Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months.