Mexican Ground Beef and Potato Skillet Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

• 2 tablespoons vegetable oil
• 5 cups diced potatoes
• 1 pound ground beef
• 2 medium carrots, shredded
• 1 medium onion, diced
• 1 green bell pepper, diced
• 1 jalapeno pepper, diced
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• teaspoon salt
• teaspoon dried oregano
• teaspoon paprika
• teaspoon ground black pepper
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can diced tomatoes, drained
• cup prepared salsa
• 1 cups shredded Cheddar cheese

Directions

Step 1: 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. Once crispy, remove potatoes from the skillet and set aside, keeping them warm.

Step 2: In the same skillet, add ground beef, shredded carrots, diced onion, bell pepper, jalapeno, cumin, chili powder, garlic powder, salt, oregano, paprika, and black pepper. Cook until the beef is browned and crumbly, about 7 to 8 minutes.

Step 3: Stir in the drained corn, tomatoes, and salsa. Let this mixture cook for 3 to 4 minutes, allowing the flavors to meld together.

Step 4: Add the cooked potatoes back into the skillet. Stir everything together, then top with shredded Cheddar cheese. Cover the skillet and reduce the heat to medium. Cook for another minute, or until the cheese is fully melted and bubbly.

Cook's Notes

You can substitute canola oil for vegetable oil and use granulated garlic in place of garlic powder if preferred. Feel free to switch out the diced tomatoes for tomato sauce or crushed tomatoes. For a different cheese experience, shredded Monterey Jack works great in place of Cheddar. Alternatively, you can use condensed Cheddar cheese soup or nacho cheese soup instead of shredded cheese for a creamy twist.

Nutrition Facts (per serving)

Servings Per Recipe: 4

% Daily Value:

• Total Fat: 51%
• Saturated Fat: 89%
• Cholesterol: 42%
• Sodium: 60%
• Total Carbohydrate: 25%
• Dietary Fiber: 35%
• Protein: 82%
• Vitamin C: 90%
• Calcium: 37%
• Iron: 46%
• Potassium: 36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.