Ground Beef and Potato Skillet with a Mexican Twist

Ingredients

• 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

Step 1

Warm some oil in a large skillet over high heat. Toss in the potatoes and let them cook until they’re golden and crispy, stirring just enough so they don’t stick—this should take about 8 to 10 minutes. Once they’re done, take them out and set them aside to keep warm.

Step 2

Add the ground beef to the same skillet along with the carrots, onion, bell pepper, jalapeno, and all the spices—cumin, chili powder, garlic powder, salt, oregano, paprika, and black pepper. Cook everything together until the beef is nicely browned and broken up, about 7 to 8 minutes.

Step 3

Now stir in the corn, tomatoes, and salsa, letting it all cook for another 3 to 4 minutes so the flavors come together. Then, add the crispy potatoes back in and give everything a good mix.

Step 4

Sprinkle the cheddar cheese over the top, cover the skillet, and turn the heat down to medium. Let it cook just until the cheese melts, which should only take about a minute. Serve it up hot and enjoy!