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.
Preparation Details
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 5
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)
Steps
- 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.
- 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.
- Stir in Cheddar, and allow to melt. Remove from heat. Garnish with dollops of sour cream and sliced green onions, and serve immediately.
