Step 1: Cook the Potatoes
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes and cook for 10–12 minutes, stirring occasionally, until they begin to soften and turn golden. Remove from the skillet and set aside.
Step 2: Brown the Beef
Add the remaining tablespoon of olive oil to the skillet. Cook the ground beef over medium-high heat, breaking it apart with a spoon, until browned. Drain any excess grease if needed.
Step 3: Add the Vegetables
Stir in the diced onion, bell pepper, and garlic. Cook for 4–5 minutes, until the vegetables are softened and fragrant.
Step 4: Season the Mixture
Add the paprika, cumin, chili powder, oregano, salt, and black pepper. Stir well to coat the beef and vegetables with the seasonings.
Step 5: Finish the Beef
Add the diced tomatoes with green chilies and the cooked potatoes. Stir everything together and simmer for 8–10 minutes, allowing the flavors to blend.
Step 6: Warm the Beans
In a separate saucepan, combine the pinto beans and broth. Heat over medium-low for 8–10 minutes, stirring occasionally. Mash a small portion of the beans if you prefer a creamier texture.
Step 7: Serve
Spoon the warm beans into serving bowls and top generously with the seasoned beef and potato mixture.
Optional Toppings
- Shredded cheddar cheese
- Fresh cilantro
- Diced avocado
- Sour cream
- Sliced jalapeños
- Hot sauce
- Crushed tortilla chips
Tips
- Substitute ground turkey or chicken for a lighter version.
- Add corn or black beans for extra flavor and texture.
- Serve with warm flour tortillas or crusty bread for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.