In a large skillet, heat 2 tablespoons of avocado oil over medium-high heat until it shimmers.

Add diced Yukon gold potatoes to the skillet and sauté for approximately 6 minutes, stirring occasionally until they begin to soften.

Push the sautéed potatoes to one side and add 1 pound of lean ground beef, 1 chopped yellow onion, and 1 chopped red bell pepper to the other side.

Season with kosher salt and black pepper and cook for about 6-8 minutes, breaking the beef up as it cooks until browned.

Stir in a can of diced green chiles, 2 teaspoons of chili powder, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika to the meat mixture.

Continue to cook for an additional 4-5 minutes, stirring frequently until the potatoes are tender and infused with spices.

Sprinkle a cup of shredded cheese over the skillet, cover the pan and cook for 2-3 minutes until the cheese melts.

Serve hot, garnished with fresh cilantro if desired.