Tex-Mex Ground Beef and Potato Skillet
Recipe: https://recipestripper.com/recipes/e498a527-eda0-487f-98e2-c0eae081d48f
Original source: https://www.allrecipes.com/tex-mex-ground-beef-and-potato-skillet-recipe-7505087
Archived source: https://web.archive.org/web/20250104121052id_/https://www.allrecipes.com/tex-mex-ground-beef-and-potato-skillet-recipe-7505087 (captured 2025-01-04T12:10:52.000Z)
Recipe image: https://www.allrecipes.com/thmb/HMSRDn4bRAqpMFiFZH0Bc7VWGEo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/7505087_Tex-Mex-Ground-Beef-and-Potato-Skillet_Bibi_4x3-048520212043444f8e5d86442842b3b8.jpg

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.
Yield: 4
Prep time: PT15M
Cook time: PT15M
Total time: PT30M

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
1. 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.
2. 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.
3. 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.