Tex-Mex Ground Beef and Potato Skillet

Tex-Mex Ground Beef and Potato Skillet

from allrecipes.com
Dinner
30 min
4 servings
199 kcal / serving

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.

Ingredients

  • 1 tablespoonolive oil
  • 1 poundground beef 93% lean
  • 2 teaspoonsbold taco seasoning mix
  • 1 teaspoonchili powder
  • 1 teaspoonground cumin
  • 1 teaspoonsmoked paprika
  • 1 teaspoongarlic granules
  • ½ teaspooncayenne, or to taste
  • ½ teaspoonsalt, or to taste
  • ½ teaspoonground black pepper or to taste
  • 4 cupsfrozen o’brien potatoes, thawed, see note
  • 110-ounce can original ro-tel tomatoes
  • 2 ouncescheddar cheese, shredded
  • 2green onions, sliced crossways
  • fresh cilantro sprigs for garnish (optional)

Directions

  1. 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. 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. 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.