Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 2 teaspoons taco seasoning mix
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic granules
- 1/2 teaspoon cayenne pepper, or to taste
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 4 cups frozen O’Brien potatoes, thawed
- 1 (10 ounce) can diced tomatoes and green chilies (such as RO*TEL®)
- 2 ounces Cheddar cheese, shredded
- 2 green onions, sliced
- fresh cilantro sprigs for garnish (optional)
Instructions
- Heat oil in a 12-inch nonstick skillet over medium heat. When oil shimmers, add ground beef.
- Cook and stir beef in the hot skillet until browned and crumbly, 5 to 8 minutes.
- Sprinkle taco seasoning, chili powder, cumin, smoked paprika, garlic granules, cayenne, salt, and pepper over beef, and stir to combine. Cook 1 to 2 minutes more.
- Stir in potatoes and cook 2 to 3 minutes, then add RO*TEL tomatoes, with juice.
- Cook until potatoes are tender and most of the liquid is absorbed, 4 to 5 minutes more.
- While the dish is still hot, top the potatoes with Cheddar cheese.
Notes
- Use thawed frozen O’Brien potatoes for best texture.
- Adjust cayenne pepper to control spice level.
- Garnish with fresh cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Tex-Mex
- Diet: Low Lactose
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg