Skillet American Picadillo

Instructions

Wash and dry 1 pound Yukon gold potatoes. Cut into 1/2-inch cubes. Dice 1 medium yellow onion and set aside.

In a 12-inch skillet over medium-high heat, combine the potatoes, 1 cup beef broth, and 2 tablespoons olive oil. Bring to a boil, then reduce to a simmer and cook for about 5 minutes, or until most of the liquid has evaporated.

Add the diced onions to the skillet. Cook alongside the potatoes for about 5 minutes, until the onion softens and begins to brown.

Stir in 1 teaspoon chili powder, 1 teaspoon garlic powder and 1 teaspoon ground cumin. Toast the spices for 1 minute.

Push the potatoes and onions to one side of the skillet. Add 2 pounds ground beef to the other side and season with 1 teaspoon salt. Cook for 4 to 5 minutes, breaking up the beef as it cooks using a large spoon or spatula to ensure even browning.

Once browned, mix the beef with the potatoes and onions. Stir in 1 cup salsa. Cover the skillet, reduce heat to low, and cook for 5 minutes, or until the potatoes are fork-tender.

Turn off the heat. Sprinkle 2 cups shredded cheddar cheese over the mixture. Cover the skillet and let stand for 5 minutes, or until the cheese is fully melted.

Main Dish