INGREDIENTS:

1 1/2 lb medium sized red potatoes, sliced 1/4 inch thick, about 6 cups

2 medium sized zucchini, sliced 1/4 inch thick (optional) – great substitution for potatoes! 

1 1/2 tsp kosher salt, divided

1/2 tsp freshly ground black pepper, divided

2 tbsp water

1 1/2 lb ground beef

1 tsp ground cumin

1 tsp chile powder

1/2 tsp cayenne pepper (optional)

1/2 tsp smoked paprika

1/2 tsp granulated onion or onion powder

1/2 tsp granulated garlic or garlic powder

1 (7 0z) can chopped green chiles

4 green onions, thinly sliced, about 1/2 cup

1 1/2 cups shredded cheddar cheese

1 1/2 cups shredded pepper Jack cheese

2 tbsp chopped fresh cilantro

DIRECTIONS:

1. Place the potatoes in a medium-size glass bowl. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper, add the water and stir or toss with your hands. Microwave the potatoes for 4 minutes, stir and microwave an additional 2 to 4 minutes, until fork tender. Alternatively, you can boil the potatoes until they are fork tender, about 8 to 10 minutes, drain and then add to the skillet.

2. While the potatoes are cooking, crumble the ground beef into a large, deep-sided skillet and cook over medium-high heat for about 5 minutes. Sprinkle wit the cumin, chile powder, cayenne, paprika, granulated onion, granulated garlic, remaining 1 teaspoon salt and remaining 1/4 teaspoon black pepper as it cooks. Drain any excess fat from the skillet, if necessary. Stir in the green chiles and cook for about 1 minute longer over medium heat. Add the softened potatoes to the skillet and stir gently to combine without breaking them up too much.

3. Stir in the zucchini, cover with a lid and cook for 3 minutes. Stir again, test the zucchini to see if it has begun to soften, cover and cook an additional 2 minutes as needed. The zucchini is done when it has softened slightly and is still a bit crisp. Remove from the heat, stir in the green onions, sprinkle with the cheese and stir again to melt. Top with the cilantro.