Cheesy Southwest Beef and Potato Skillet

Mary Younkin © 2016
  • Yield: 4 to 5 servings

Fresh green chiles that have been roasted or frozen green chiles can be substituted for the canned green chiles—simply use whichever chile you have access to. Cooking the potatoes in the microwave is a great way to get this meal on the table fast.


1 1/2pounds medium-size red potatoes, sliced ¼ inch thick, about 6 cups
1 1/2teaspoons kosher salt, divided
1/2teaspoon freshly ground black pepper, divided
2tablespoons water
1 1/2pounds ground beef
1teaspoon ground cumin
1teaspoon chili powder
1/2teaspoon cayenne pepper (optional)
1/2teaspoon smoked paprika
1/2teaspoon granulated onion or onion powder
1/2teaspoon granulated garlic or garlic powder
1 7 oz. can chopped green chiles
2 medium-size zucchini, sliced ¼ inch thick
4 green onions, thinly sliced, about ½ cup
1 1/2cups shredded cheddar cheese
1 1/2cups shredded pepper Jack cheese
2tablespoons chopped fresh cilantro


  1. Place the potatoes in a medium-size glass bowl. Sprinkle with ½ teaspoon of the salt and ¼ teaspoon of the black pepper, add the water and stir or toss with your hands. Microwave the potatoes for 4 minutes, stir and microwave an additional 2 to 4 minutes, until fork tender. Alternatively, you can boil the potatoes until they are fork-tender, about 8 to 10 minutes, drain and then add to the skillet.
  2. While the potatoes are cooking, crumble the ground beef into a large, deep-sided skillet and cook over medium-high heat for about 5 minutes. Sprinkle with the cumin, chile powder, cayenne, paprika, granulated onion, granulated garlic, remaining 1 teaspoon salt and remaining ¼ teaspoon black pepper as it cooks. Drain any excess fat from the skillet, if necessary. Stir in the green chiles and cook for about 1 minute longer over medium heat. Add the softened potatoes to the skillet and stir gently to combine without breaking them up too much.
  3. Stir in the zucchini, cover with a lid and cook for 3 minutes. Stir again, test the zucchini to see if it has begun to soften, cover and cook an additional 2 minutes, as needed. The zucchini is done when it has softened slightly and is still a bit crisp. Remove from the heat, stir in the green onions, sprinkle with the cheeses and stir again to melt. Top with the cilantro.

The Weeknight Dinner Cookbook Recipe reprinted with permission from The Weeknight Dinner Cookbook © 2016 by Mary Younkin, Page Street Publishing Co.