Food Town Cheesy Jalapeño Beef & Potato Skillet

Prep: 15 min, Cook: 25-30 min
Serves 6

Ingredients

• 2–3 medium russet potatoes, diced small
• 1 lb ground beef
• 1–2 jalapeños, finely chopped (seeds removed for less heat)
• 1 cup shredded cheese (cheddar, pepper jack, or a blend)
• 1 small onion, diced (optional)
• 2 cloves garlic, minced (optional)
• 1 tsp smoked paprika or chili powder
• Salt & black pepper, to taste
• 2 tbsp olive oil or butter
• Optional toppings: sour cream, chopped cilantro, green onions

Directions

1. Prep the Potatoes: Dice the russet potatoes into small cubes (about ½-inch). (Optional: Microwave for 5 minutes or parboil to speed up cooking.)
2. Brown the Beef: In a large skillet over medium heat, cook the ground beef until browned. Add onion and garlic (if using), and cook 2–3 minutes. Stir in jalapeños, paprika, salt, and pepper. Cook 1–2 more minutes. Remove beef from skillet and set aside.
3. Cook the Potatoes: In the same skillet, add oil or butter. Add diced potatoes. Season with a bit more salt and pepper. Cook, stirring occasionally, for 10–15 minutes or until potatoes are golden and fork-tender. Cover to help steam them if needed.
4. Combine and Melt: Return the beef mixture to the skillet with the potatoes. Stir together and top with shredded cheese.
5. Cover for 2–3 minutes until cheese melts. Or place under a broiler for 2 minutes for a crispy top.

Serve:  Garnish with sour cream, cilantro, or green onions if desired.

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