Taco Potato & Ground Beef Skillet
A flavorful, Mexican-inspired skillet ready in about 30 minutes. Crispy hash brown potatoes combined with seasoned ground beef, tomatoes, corn and cheese for an easy weeknight dinner.
Course Main Course
Cuisine American, Mexican
Author Catherine’s Plates
Equipment
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1 large deep skillet with lid
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Cutting board & sharp knife
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Small mixing bowl
Ingredients
- 4 cups frozen hash brown diced potatoes, thawed (O’Brien style)
- 3 TBS taco seasoning (or 1 packet)
- 1 1/2 lbs ground beef
- 1 TBS cooking oil
- 1 TBS butter
- 1 medium yellow onion (or onion of choice), diced
- 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
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Heat the cooking oil and butter in a large deep skillet over medium-high heat. Add the thawed hash brown potatoes and let them crisp on one side without stirring. When they are golden, flip them, then stir in 1 tablespoon taco seasoning, 1/8 teaspoon salt and 1/4 teaspoon black pepper. Continue cooking until the potatoes are heated through and nicely browned. Transfer the potatoes to a small bowl and set aside.
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In the same skillet, add the ground beef, diced onion and diced bell pepper. Cook, breaking up the meat, until the beef is browned and the vegetables are softened. Drain any excess grease from the skillet.
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Stir in the drained diced tomatoes, drained corn, salsa, 2 tablespoons taco seasoning, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Mix well, then add half (4 oz) of the shredded cheddar and stir until it melts into the mixture. Sprinkle the remaining 4 oz of cheddar on top, turn off the heat, and spoon the crisp potatoes over the cheese. Cover the skillet with a lid for a few minutes to let the top cheese melt.
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Serve warm. This skillet is delicious scooped with corn tortilla chips, wrapped in flour tortillas, or served alongside rice and beans for a heartier meal.