Papá Asado Recipe

This papá asado recipe is one of my favorite comfort meals. I roast whole potatoes until fluffy, mash them with butter and cheese, then load them with seasoned beef and fresh toppings. It’s easy, filling, and perfect as a family dinner or casual get-together food.

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Prep Time 10

Cook Time 1 15

Total Time 1 25

Servings: 4 People

Course: Main Course

Cuisine: Latin, Mexican

Calories: 500

Ingredients Equipment Method Notes

Ingredients

2 large Russet potatoes Or 4 small
1 lb Beef cubes or ground beef Finely diced
1 tbsp Chile lime rub Adjust to taste
2 tsp Seasoned salt
2 tbsp Oil Divided
8 tbsp Butter Softened
– – Salt To taste
– – Black pepper To taste
1 cup Nacho cheese sauce Warmed
1 cup Shredded cheese Any good melting cheese
– – Mexican crema For topping
– – Pico de gallo Fresh
– – Tortilla chips For serving

Equipment

Air fryer or oven Either works well
Baking sheet Only needed if using oven
Large skillet For cooking beef
Fork To pierce potatoes
Knife For slicing potatoes
Spoon For mashing and mixing

Method

Step 1

I preheat my oven or air fryer to 400°F. I wash the potatoes, dry them well, pierce them all over with a fork, and lightly coat them with oil.

Step 2

I place the potatoes in the air fryer basket or on a baking sheet and cook them for about 60 minutes, until they’re very soft inside.

Step 3

While the potatoes cook, I heat oil in a large skillet over medium-high heat and add the beef.

Step 4

I season the beef with chile lime rub and seasoned salt, then cook for 10–14 minutes, stirring every few minutes until browned and fully cooked.

Step 5

Once the potatoes are done, I cut a slit down the top of each one and gently push the ends inward to open them up.

Step 6

I add butter, salt, and pepper directly into the potato and mash the inside until fluffy.

Step 7

I stir shredded cheese into the hot potato so it melts completely.

Step 8

I top each potato with cooked beef, nacho cheese sauce, and more shredded cheese.

Step 9

I return the potatoes to the oven or air fryer for a few minutes, just until the cheese on top melts.

Step 10

I finish by topping with Mexican crema and pico de gallo.

Step 11

I serve the papá asado hot with tortilla chips and enjoy right away.

Notes

I always make sure the potatoes are fully cooked before slicing them open because that makes a big difference in texture. You can swap the beef for chicken, beans, or vegetables if you want. I like setting out all the toppings so everyone can build their own papá asado, it makes dinner more fun and relaxed.