Arizona Red Chile Beef & Potato Skillet with Arizona Heat Infused Olive Oil Blend

When you want a skillet dinner with real Southwestern character, this Arizona Red Chile Beef & Potato Skillet brings together hearty beef, crisp-edged potatoes, and the bold flavor of Arizona Heat Infused Olive Oil Blend for a cozy, flavor-packed meal that feels right at home any night of the week.

Garden Infuzions

Arizona Red Chile Beef & Potato Skillet with Arizona Heat Infused Olive Oil Blend

A smoky, satisfying one-pan skillet with tender beef, golden potatoes, red chile warmth, and the bold Southwestern personality of Arizona Heat Infused Olive Oil Blend.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Dish

Cuisine: American Classics, Fusion Cuisine, Mexican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 tablespoons Arizona Heat Infused Olive Oil Blend
• 1 pound ground beef
• 1 1/2 pounds Yukon Gold potatoes cut into 1/2-inch cubes
• 1 medium yellow onion diced
• 3 cloves garlic minced
• 1 tablespoon tomato paste
• 1 tablespoon red chile powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup beef broth
• 1 cup diced tomatoes drained
• 1/2 cup shredded cheddar cheese
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons sliced green onions
• Sour cream for serving optional

Equipment

• 1 Large skillet 12-inch or larger
• 1 Wooden spoon For stirring and breaking up beef
• 1 Chef Knife For chopping vegetables
• 1 Cutting board For prep work
• 1 set Measuring spoons For seasoning
• 1 measuring cup For broth and tomatoes

Method

 

Instructions

1. Heat the Arizona Heat Infused Olive Oil Blend in a large skillet over medium-high heat.
2. Add the potatoes and cook, stirring occasionally, until the edges begin to brown and the centers start to soften, about 10 to 12 minutes.
3. Push the potatoes to the outside of the skillet and add the ground beef to the center. Cook until browned, breaking it into crumbles as it cooks.
4. Add the onion and cook until softened, then stir in the garlic, tomato paste, red chile powder, cumin, smoked paprika, salt, and black pepper.
5. Pour in the beef broth and add the diced tomatoes, stirring to coat everything evenly.
6. Reduce the heat to medium-low, cover the skillet, and cook until the potatoes are tender and the liquid has mostly cooked down, about 8 to 10 minutes.
7. Uncover the skillet and simmer for 2 to 3 minutes more if needed to thicken the pan juices.
8. Sprinkle the cheddar cheese over the top, cover briefly until melted, then finish with cilantro and green onions before serving.

Notes

For extra crisp potatoes, leave them undisturbed for a couple of minutes at a time while they brown. If you like more heat, add a pinch of cayenne with the chile powder, but keep the balance savory and hearty.

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Recipe Tips

Cut the potatoes into even pieces so they brown at the same pace, and let them sit long enough in the skillet to build those golden edges before stirring. If the pan starts to look dry, add a small splash of broth to keep the fond from scorching while still holding onto all that flavor.

For the best texture, season the beef in layers and wait until the onions soften before adding the garlic and chile powder.

Serving Suggestions

Serve this skillet hot with warm flour tortillas, skillet cornbread, or a simple green salad. A spoonful of sour cream, chopped cilantro, or sliced green onions adds a fresh finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet with a small splash of water or broth to bring the potatoes back to life without drying them out.

Variations

Swap the ground beef for ground turkey if you want a lighter skillet, or add diced bell pepper for extra color and sweetness. For a cheesier finish, sprinkle shredded cheddar over the top during the last minute of cooking and cover the pan until melted.

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