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Potato And Beef-Tortilla Skillet

Burgtun's picture
Bring Southwestern flavor to the table with this hearty casserole.
Ingredients
  Lean ground beef 1 Pound
  Au gratin potatoes 4 8⁄9 Ounce (Betty Crocker®)
  Hot water 3 1⁄4 Cup (52 tbs)
  Canned whole kernel corn with red and green peppers 11 Ounce (Green Giant® Mexicorn®)
  Shredded taco-seasoned/Cheddar or monterey jack cheese, 4 ounces 1 Cup (16 tbs)
  Shredded taco seasoned/Cheddar or monterey jack cheese 1 Cup (16 tbs) (4 ounces)
  Crushed tortilla chips 1 Cup (16 tbs) (crushed coarsely)
Directions

1. Cook beef in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain.
2. Stir in Potatoes, Sauce Mix and hot water. Heat to boiling; reduce heat. Simmer uncovered 17 to 18 minutes, stirring occasionally, until potatoes are tender.
3. Stir in corn; sprinkle with cheese. Cover and simmer 2 to 3 minutes, without stirring, until corn is hot and cheese is melted. Sprinkle with tortilla chips immediately before serving.
High Altitude (3500-6500 ft) Increase hot water to 3 1/2 cups. Cover skillet loosely and simmer. After adding cheese, cover and simmer 3 to 4 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Feel: 
Rich
Method: 
Slow Cooked
Interest: 
Holiday, Kids, Party, Healthy
Ingredient: 
Beef, Cheese, Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes
Servings: 
5

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