Tex-Mex Ground Beef and Potato Skillet

4.2
(23)
19 Reviews
1 Photo

This versatile Tex-Mex ground beef and potato skillet works as the filling for a lettuce wrap, or as a nacho topping. It also works as a filling for corn or flour tortillas, or as a hash-type dish, for fried eggs. Make this even spicier with the addition of sliced jalapeños, as many as you dare! Avocado slices and sour cream are also nice toppings for this tasty skillet meal.

By Brenda Venable
Published on May 31, 2023
white plate of cubed potatoes, ground beef, tomatoes, Cheddar cheese, and cilantro on a bright green, yellow, and teal striped napkin
Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
4
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 4 servings

  • 1 tablespoon olive oil

  • 1 pound 93% lean ground beef

  • 2 teaspoons taco seasoning mix

  • 1 teaspoon chili powder

  • 1 teaspoon ground cumin

  • 1 teaspoon smoked paprika

  • 1 teaspoon garlic granules

  • 1/2 teaspoon cayenne pepper, or to taste

  • 1/2 teaspoon salt, or to taste

  • 1/2 teaspoon freshly ground black pepper, or to taste

  • 4 cups frozen O'Brien potatoes, thawed (see Note)

  • 1 (10 ounce) can diced tomatoes and green chilies (such as RO*TEL® Tomatoes and Green Chilies)

  • 2 ounces Cheddar cheese, shredded

  • 2 green onions, sliced

  • fresh cilantro sprigs for garnish (optional)

Directions

  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. 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. 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.

Cook's Note:

O’Brien potatoes are sold in the freezer section of the grocery. If you prefer to make your own, you’ll need about 3 cups 1/2-inch diced potatoes, 1/2 cup mixed red and green chopped bell peppers, and 1/2 cup chopped onions. Cooking time may need to be adjusted for raw vegetables.

Nutrition Facts (per serving)

199 Calories
11g Fat
14g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 199
% Daily Value *
Total Fat 11g 14%
Saturated Fat 4g 22%
Cholesterol 35mg 12%
Sodium 661mg 29%
Total Carbohydrate 14g 5%
Dietary Fiber 2g 8%
Total Sugars 2g
Protein 12g 24%
Vitamin C 43mg 48%
Calcium 154mg 12%
Iron 2mg 12%
Potassium 452mg 10%

* 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.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.