Taco Potato & Ground Beef Skillet
Enjoy this delicious Mexican flavored 30 minute skillet meal. Hash brown potatoes, ground beef, taco flavorings and other pantry ingredients.
Equipment
- 1 large deep skillet with lid
- cutting board & sharp knife
- small mixing bowl
Ingredients
- 4 cups frozen hash brown diced potatoes, thawed (O'Brien style)
- 3 TBS or (1 packet) taco seasoning
- 1 1/2 lbs ground beef
- 1 TBS cooking oil
- 1 TBS butter
- 1 medium yellow onion (any color)
- 1 medium bell pepper, diced (any color)
- 1 (14oz) can diced tomatoes, drained
- 1 (14oz) can whole kernel corn, drained
- 1/4 cup salsa
- 8 oz shredded cheddar cheese, DIVIDED
- 1/2 tsp black pepper, DIVIDED
- 1/4 – 1/2 tsp salt, DIVIDED
Instructions
- Heat cooking oil & butter in large deep skillet over medium high heat. Add thawed potatoes to hot skillet and allow potatoes to get crispy on one side. Flip potatoes over and stir in 1 TBS taco seasoning, 1/8 tsp salt, and 1/4 tsp black pepper. Cook until potatoes are heated through and crispy and brown. Remove potatoes from skillet and place in small bowl.
- In same skillet add ground beef, diced onion, and diced bell peppers. Cook until ground beef is browned and cooked through. The onions and peppers should be softened. Drain any excess grease from skillet.
- To the cooked ground beef add canned drained tomatoes, canned drained corn, salsa, 1/4 tsp salt, 1/4 tsp black pepper, and 2 TBS taco seasoning. Stir to combine. Stir in 1/2 (4oz) of shredded cheddar cheese until melted. Top mixture with remaining 4oz shredded cheddar cheese. Turn off burner. Spoon crisp potatoes over the cheese. Place lid on skillet to allow cheese to melt.
- You can enjoy this dish scooping it with corn tortilla chips, serving it in flour tortillas, or serving it with rice and beans.
