Tex-Mex Skillet with potatoes and ground beef

 This adaptable Tex-Mex skillet of ground beef and potatoes can be used as a topping for nachos or as the filler for a lettuce wrap. It also works well as a hash-style meal for fried eggs or as a stuffing for corn or flour tortillas. Add as many sliced jalapeños as you dare to make this even spicy! Sour cream and avocado slices make excellent garnishes for this delicious skillet dinner.

Ingredients:

1. 1 tablespoon olive oil
2. 1 pound 93% lean ground beef
3. 2 teaspoons taco seasoning mix
4. 1 teaspoon chili powder
5. 1 teaspoon ground cumin
6. 1 teaspoon smoked paprika
7. 1 teaspoon garlic granules
8. 1/2 teaspoon cayenne pepper, or to taste
9. 1/2 teaspoon salt, or to taste
10. 1/2 teaspoon freshly ground black pepper, or to taste
11. 4 cups frozen O'Brien potatoes, thawed (see Note)
12. 1 (10 ounce) can diced tomatoes and green chilies (such as RO*TEL® Tomatoes and Green Chilies)
13. 2 ounces Cheddar cheese, shredded
14. 2 green onions, sliced

fresh cilantro sprigs for garnish (optional)

Directions:

Step:No:01

In a 12-inch nonstick skillet, heat the oil over medium heat. Add ground beef when oil begins to shimmer. In a heated skillet, cook and stir the meat for 5 to 8 minutes, or until browned and crumbly.

Step:No:02

Stir the beef after adding the taco seasoning, chili powder, cumin, smoked paprika, garlic granules, cayenne, salt, and pepper. Cook for an additional one to two minutes.

Step:No:03

After cooking the potatoes for two to three minutes, add the RO*TEL tomatoes with their juice. Simmer for a further 4 to 5 minutes, or until potatoes are soft and most of the liquid has been absorbed.

more details for recipes:https://www.allrecipes.com/tex-mex-ground-beef-and-potato-skillet-recipe-7505087