Rowdy Cowboy
Saddle up your taste buds for the ultimate comfort food with this robust and hearty Rowdy Cowboy skillet! Packed with tender cubes of golden-brown potatoes, savory ground beef, crispy bacon, and a melty blanket of cheddar cheese, this one-pan wonder is a flavor-packed meal that’s ready in under 45 minutes. Seasoned with smoky paprika, cumin, and chili powder, every bite bursts with bold, Tex-Mex-inspired flair. Finished with fresh green onions and an optional drizzle of hot sauce, it's easy to customize for just the right amount of heat. Perfect for weeknight dinners or a crowd-pleasing brunch, this cheesy, protein-rich recipe will quickly become a family favorite. Enjoy the simplicity of a skillet meal with the satisfying, rowdy spirit of the wild west!
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Recipe Information
Ingredients
- 1 pound ground beef
- 3 medium russet potatoes
- 4 slices bacon
- 1 medium onion
- 3 cloves garlic cloves
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup cheddar cheese
- 2 stalks green onions
- 2 tablespoons olive oil
- 1 teaspoon hot sauce (optional)
Instructions
Peel and dice the potatoes into small cubes (about 1/2-inch). Finely chop the onion and mince the garlic. Slice the green onions for garnish and set aside.
In a large skillet over medium-high heat, cook the bacon until crispy, about 5-7 minutes. Remove the bacon and drain on a paper towel-lined plate, leaving about 1 tablespoon of bacon grease in the skillet.
Add the olive oil to the skillet with the reserved bacon grease and heat over medium heat. Add the diced potatoes in a single layer and cook, stirring occasionally, until golden brown and crisp on the outside, about 8-10 minutes. Remove and set aside.
In the same skillet, add the ground beef and cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 5-7 minutes. Drain any excess grease if necessary.
Push the cooked beef to one side of the skillet and add the chopped onion and minced garlic. Sauté until the onion is softened and fragrant, about 3 minutes.
Stir the potatoes back into the skillet along with the cooked bacon (crumbled into small pieces). Sprinkle in the smoked paprika, ground cumin, chili powder, salt, and black pepper. Mix thoroughly so everything is evenly coated in the spices.
Reduce the heat to low, sprinkle the shredded cheddar cheese over the top, and cover the skillet with a lid. Let sit for 2-3 minutes, or until the cheese is fully melted.
Remove the lid and garnish the dish with sliced green onions. If desired, drizzle with hot sauce for an extra kick.
Serve immediately while hot. Enjoy your Rowdy Cowboy!
Nutrition Facts
Calories |
651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 890 mg | 39% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.4 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 264 mg | 20% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1073 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
