Mexican Ground Beef and Potato Skillet
0 made it | 0 reviews |
Added to shopping list. Go to shopping list.
Ingredients35 m servings 788
Original recipe yields 4 servings
- 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.
- 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.
You might also like
- 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.
Per Serving: 788 calories; 39.5 70.1 41 125 1384 Full nutrition