Clean recipe · allrecipes.com
Tex-Mex Ground Beef and Potato Skillet
This versatile Tex-Mex ground beef and potato skillet works as the filling for a lettuce wrap, as a nacho topping, as filling for tortillas, or as a hash with eggs.
Original recipe: allrecipes.com
- Yield:
- 4 servings
- Prep:
- 15 min
- Cook:
- 15 min
- Total:
- 30 min
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Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef 93% lean
- 2 teaspoons bold taco seasoning mix
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic granules
- 1/2 teaspoon cayenne, or to taste
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper or to taste
- 4 cups frozen O’Brien potatoes, thawed, see note
- 1 10-ounce can original Ro-tel tomatoes
- 2 ounces cheddar cheese, shredded
- 2 green onions, sliced crossways
- Fresh cilantro sprigs for garnish (optional)
Instructions
- 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.