Mexican Ground Beef and Potato Skillet
Ingreadient
-
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
-
½ teaspoon salt
-
½ teaspoon dried oregano
-
½ teaspoon paprika
-
¼ teaspoon ground black pepper
-
1 (15 ounce) can whole kernel corn, drained
-
1 (15 ounce) can diced tomatoes, drained
-
¾ cup prepared salsa
-
1 ½ cups shredded Cheddar cheese
Direction
-
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.
