Chipotle BBQ Beef and Potato Skillet
These Southwest Chipotle BBQ Ground Beef and Potatoes are smoky, cheesy, and packed with bold Tex-Mex flavor! A simple technique keeps the potatoes crispy on the outside and tender inside, while a homemade spice blend, tangy chipotle BBQ sauce, and my expert tips make this one-skillet dinner easy to make any night of the week!
Servings 4 -6
Ingredients
Spice Mix
- 2 teaspoons chili powder
- 1 tsp EACH ground cumin, dried oregano, smoked paprika, salt
- 1/2 tsp EACH chipotle powder, dried thyme
- 1/4 teaspoon pepper
Skillet
- 1 pound medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 2 tablespoons olive oil, divided
- 1 small yellow onion, diced
- 1 pound 93% lean ground beef
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 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
- 2 cups freshly shredded sharp cheddar cheese
Garnish
- Chopped cilantro
- Sliced green onions
- Sour cream
- Jalapeños
Instructions
- Par-cook potatoes: Place potatoes and 1/3 cup water in a microwave-safe dish. Cover and microwave on high for 6 minutes (until the potatoes are barely fork-tender). Drain and pat very dry.
- Meanwhile, whisk the spices together in a medium bowl, then set aside. Chop your remaining ingredients.
- Sear the potatoes: Heat a 12-inch cast iron skillet over medium-high heat. Once smoking, add 2 tablespoons olive oil and swirl to coat. Add the potatoes, turn to coat in the oil, then sprinkle and toss with 1 teaspoon of the spices. Cook undisturbed for 1–2 minutes per side, until lightly charred in places. Remove the potatoes to a plate.
- Cook onions: Add 1 tablespoon olive oil to the pan over medium-high heat and swirl to coat. Cook the onions for 3 minutes, then push them to the sides of the pan.
- Sear beef: Add the beef, break it up a little, then flatten it in the pan; cook undisturbed for about one minute per side to sear, then crumble into small pieces while you finish browning it.
- Build the sauce: Add the bell pepper, garlic, and the remaining spices. Cook for 3 minutes. Add the remaining ingredients up to the cheese, stir to combine, then add the potatoes and gently stir. Simmer over low heat for 1–2 minutes to meld the flavors.
- Add cheese: Stir in 1 cup shredded cheddar until melted. Sprinkle the remaining cheese evenly over the top, cover, and cook over low heat until melted.
- Garnish with cilantro, green onions, and sour cream. Dig in!
Notes
Reduce the chipotle powder to 1/4 teaspoon if you are sensitive to heat.