Name: Tex-Mex Ground Beef and Potato Skillet
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 5
Cuisine: Tex-Mex
Ingredients: 1 pound ground beef; 2 pounds frozen O’Brien Style Hash Brown Potatoes, thawed; 1 cup frozen corn kernels, thawed; 1 medium 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)

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.

35 min total 10 min prep 25 min cook 5 938 cal

Instructions

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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.