Heat the avocado oil in a large 12-inch skillet over medium-high heat. Once hot, reduce heat to medium and add the diced potatoes. Cook, stirring often, for about 6 minutes until they start to turn golden brown and become slightly tender.

Push the potatoes to one side of the skillet. Add the ground beef to the empty side, breaking it into crumbles with a wooden spoon. Let it cook undisturbed for 2 minutes to develop a brown crust, then continue breaking it up. Once the beef starts to brown, add the diced onion and red bell pepper.

Season the mixture with salt and pepper. Add the diced green chiles, chili powder, cumin, smoked paprika, and chopped cilantro. Stir everything together until the spices coat the beef and vegetables evenly.

Continue cooking for 6 to 8 minutes, stirring occasionally, until the potatoes are completely fork-tender and the beef is cooked through with no pink remaining. The mixture should be fragrant and well combined.

Sprinkle the shredded cheese evenly over the top of the skillet. Cover with a lid and remove from heat. Let sit for 1 to 2 minutes until the cheese melts completely and becomes bubbly.

Remove the lid and garnish with additional fresh cilantro. Serve immediately while hot.