This versatile Tex-Mex ground beef and potato skillet works as the filling for a lettuce wrap, or as a nacho topping. It also works as a filling for corn or flour tortillas, or as a hash-type dish, for fried eggs. Make this even spicier with the addition of sliced jalapeños, as many as you dare! Avocado slices and sour cream are also nice toppings for this tasty skillet meal.
Ingredients
- olive oil: 1 Tbsp
- 93% lean ground beef: 1 pound
- taco seasoning mix: 2 tsp
- chili powder: 1 tsp
- ground cumin: 1 tsp
- smoked paprika: 1 tsp
- garlic granules: 1 tsp
- cayenne pepper: 0.5 tsp (to taste)
- salt: 0.5 tsp (to taste)
- black pepper: 0.5 tsp (to taste, freshly ground)
- frozen O'Brien potatoes, thawed (see Note): 4 cups
- tomatoes and green chilies (such as RO*TEL® Tomatoes and Green Chilies): 1 can (10 ounce can, diced)
- ounces Cheddar cheese: 2 piece (shredded)
- green onions: 2 piece (sliced)
- cilantro sprigs: (for garnish, fresh, optional)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
