Tex-Mex Ground Beef Potatoes (Print Format)
Savory Tex-Mex skillet with spiced beef, tender potatoes, and melted Cheddar cheese for a hearty meal.
# Ingredients:
→ Protein
01 -
1 lb lean ground beef
→ Spices and Seasonings
02 -
2 tsp taco seasoning mix
03 -
1 tsp chili powder
04 -
1 tsp ground cumin
05 -
1 tsp smoked paprika
06 -
1 tsp garlic granules
07 -
1/2 tsp cayenne pepper, or to taste
08 -
1/2 tsp salt, or to taste
09 -
1/2 tsp freshly ground black pepper, or to taste
→ Vegetables
10 -
4 cups frozen O'Brien potatoes, thawed
11 -
1 (10 oz) can diced tomatoes and green chilies (e.g. RO*TEL®)
12 -
2 green onions, sliced
13 -
Fresh cilantro sprigs for garnish (optional)
→ Dairy
14 -
2 oz Cheddar cheese, shredded
→ Oils
15 -
1 tbsp olive oil
# Steps:
01 -
Heat olive oil in a 12-inch nonstick skillet over medium heat until shimmering. Add ground beef and cook, stirring frequently, until browned and crumbly, about 5 to 8 minutes.
02 -
Sprinkle taco seasoning, chili powder, cumin, smoked paprika, garlic granules, cayenne, salt, and black pepper over the beef. Stir to combine and cook for an additional 1 to 2 minutes.
03 -
Add thawed O'Brien potatoes and cook for 2 to 3 minutes. Stir in diced tomatoes with green chilies, including the juice. Continue cooking until potatoes are tender and most liquid has evaporated, approximately 4 to 5 minutes.
04 -
Remove skillet from heat and immediately sprinkle shredded Cheddar cheese over the hot mixture. Top with sliced green onions and garnish with fresh cilantro if desired.
# Tips:
01 -
O'Brien potatoes can be substituted by 3 cups ½-inch diced potatoes mixed with ½ cup chopped red and green bell peppers and ½ cup chopped onions, adjusting cooking time as necessary.