In a large cast-iron skillet, heat 2 tablespoons of avocado oil over medium-high heat for about 2 minutes, until shimmering. Once hot, add 1 pound of diced Yukon gold potatoes, sautéing them for 5-6 minutes.

After the potatoes are golden, push them to one side of the skillet. Add 1 pound of lean ground beef to the empty side, breaking it apart as it cooks for 7-10 minutes.

Incorporate 1 chopped yellow onion and 1 chopped red bell pepper, seasoning with kosher salt and black pepper to taste.

Mix in 1 can of diced green chiles, 1 tablespoon of chili powder, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika.

Once combined, allow it to cook for an additional 6-8 minutes.

Taste and adjust the seasonings as needed, adding more salt and pepper if desired.

Sprinkle 1 cup of shredded cheese over the skillet and cover with a lid for 1 more minute to allow the cheese to melt.

Remove from heat and garnish with fresh cilantro. Serve hot.