This simple, one-skillet Mexican entree contains ground beef, potatoes, and vegetables. Serve with or on flour tortillas.

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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over high heat. Add potatoes and cook until brown and crispy, stirring only as needed to prevent sticking, 8 to 10 minutes. Remove potatoes from the skillet and keep warm.

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  • Place beef, carrots, onion, bell pepper, jalapeno, cumin, chili powder, garlic powder, salt, oregano, paprika, and black pepper into the same skillet. Cook until beef is browned and crumbly, 7 to 8 minutes. Stir in corn, tomatoes, and salsa. Cook for 3 to 4 minutes. Stir in cooked potatoes. Top with Cheddar cheese, cover, and reduce heat to medium. Cook until cheese melts, about 1 minute.

Cook's Notes:

You can use canola oil instead of vegetable oil, and granulated garlic instead of garlic powder.

Feel free to use tomato sauce or crushed tomatoes instead of diced. You can use shredded Monterey Jack cheese instead of Cheddar, or 1 can condensed Cheddar cheese or nacho cheese soup instead of shredded cheese.

Nutrition Facts

788 calories; protein 41g; carbohydrates 70.1g; fat 39.5g; cholesterol 125.3mg; sodium 1383.7mg. Full Nutrition
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Reviews (2)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/12/2020
This is delicious, the entire family loved it! I made it as written except didn’t have a jalapeño so used crushed red pepper flakes and sprinkled with cotija cheese. Can’t wait to make it with the jalapeño, YUM. Thank you for sharing! Read More
(1)
Rating: 4 stars
08/04/2020
This was good, but I did alter it slightly.. I used only about half the amount of potatoes called for (maybe even less than half) and used frozen corn instead of canned and topped it with shredded pepper jack cheese. I served it with a fresh green salad and some warm buttered flour tortillas. My family liked it! Read More
(1)
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