Tex-Mex Ground Beef and Potato Skillet Recipe

Prep Time::15 mins

Cook Time::15 mins

Total Time::30 mins

Servings::4

Ingredients

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Original recipe (1X) yields 4 servings

1 tablespoon olive oil

1 pound 93% lean ground beef

2 teaspoons taco seasoning mix

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon garlic granules

1/2 teaspoon cayenne pepper, or to taste

1/2 teaspoon salt, or to taste

1/2 teaspoon freshly ground black pepper, or to taste

4 cups frozen O'Brien potatoes, thawed (see Note)

1 (10 ounce) can diced tomatoes and green chilies (such as RO*TEL® Tomatoes and Green Chilies)

2 ounces Cheddar cheese, shredded

2 green onions, sliced

fresh cilantro sprigs for garnish (optional)

Directions

Heat oil in a 12-inch nonstick skillet over medium heat. When oil shimmers, add ground beef. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 8 minutes.

Sprinkle taco seasoning, chili powder, cumin, smoked paprika, garlic granules, cayenne, salt, and pepper over beef, and stir to combine. Cook 1 to 2 minutes more.

Stir in potatoes and cook 2 to 3 minutes, then add RO*TEL tomatoes, with juice. Cook until potatoes are tender and most of the liquid is absorbed,  4 to 5 minutes more.

Cook's Note:

O’Brien potatoes are sold in the freezer section of the grocery. If you prefer to make your own, you’ll need about 3 cups 1/2-inch diced potatoes, 1/2 cup mixed red and green chopped bell peppers, and 1/2 cup chopped onions. Cooking time may need to be adjusted for raw vegetables.

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