Begin by heating 2 tablespoons of avocado oil in a 12-inch cast iron skillet over medium-high heat for 1-2 minutes.

Add 2 cups of cubed Yukon gold potatoes and sauté for 5-6 minutes until golden and slightly tender.

Push the sautéed potatoes to one side and add 1 pound of lean ground beef, crumbling as you cook for 6-8 minutes.

Stir in 1 cup of diced yellow onion and 1 cup of chopped red bell pepper, seasoning with kosher salt and black pepper. Cook for an additional 3-4 minutes.

Incorporate 1 can of diced green chiles, 1 tablespoon of chili powder, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika. Stir for 2-3 minutes.

Continue cooking for an additional 6-8 minutes until potatoes are tender and beef is thoroughly cooked.

Sprinkle 1 cup of shredded cheese evenly over the top and cover with a lid for 2-3 minutes to melt.

Garnish with fresh cilantro and serve directly from the pan.