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tex mex ground beef and potato skillet

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Tex Mex Ground Beef and Potato Skillet

This loaded Tex-Mex ground beef and potato skillet uses convenient frozen hash browns and corn, fresh zucchini, and RO-TEL diced tomatoes with green chiles for a tasty one-dish meal. Serve with tortilla chips, or warm, buttered flour tortillas.

Ingredients:

  • 1 pound ground beef
  • 2 pounds frozen o’brien-style hash brown potatoes, thawed
  • 1 cup frozen corn kernels, thawed
  • 1 zucchini, halved lengthwise and sliced into half-moons
  • 1 cup beef broth
  • 1 (10 ounce) can diced tomatoes and green chilies, (such as ro-tel® original)
  • 1 tablespoon taco seasoning, mild or hot
  • 2 teaspoons ground cumin
  • salt and freshly ground black pepper to taste
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup sour cream (optional)
  • 3 green onions, sliced (optional)

Direction

  1. Heat a large skillet over medium heat. Cook and stir ground beef, breaking up the pieces as it cooks, until browned and crumbly. 3 to 5 minutes. Drain off excess fat.
  2. Add potatoes, corn, zucchini, beef broth, RO-TEL, taco seasoning, and cumin. Season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer until vegetables are tender, 20 to 25 minutes. Taste and adjust seasonings.
  3. Stir in Cheddar, and allow to melt. Remove from heat. Garnish with dollops of sour cream and sliced green onions, and serve immediately.

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