In a large skillet, heat 2 tablespoons of avocado oil over medium-high heat. Once shimmering, add 1 pound of diced Yukon gold potatoes to the skillet. Sauté for 5-6 minutes, stirring occasionally, until the potatoes are golden brown and slightly tender.

Push the sautéed potatoes to one side of the skillet. Add 1 pound of lean ground beef, 1 chopped yellow onion, and 1 diced red bell pepper. Season generously with kosher salt and freshly ground black pepper. Cook for about 5-7 minutes until browned.

Stir in 1 can of diced green chiles, 1 tablespoon of chili powder, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika. Mix well and cook for an additional 2-3 minutes until fragrant.

Check that the potatoes are tender; stir in ¼ cup of chopped fresh cilantro and taste for seasoning. Top with 1 cup of shredded cheese and reduce the heat to low for 2-3 minutes, until melted.

Remove from heat, garnish with additional cilantro if desired, and serve immediately.