Potato and Beef-Tortilla Skillet
|Lean ground beef||1 Pound|
|Au gratin potatoes||4 8⁄9 Ounce (Betty CrockerÂ®)|
|Hot water||3 1⁄4 Cup (52 tbs)|
|Canned whole kernel corn with red and green peppers||11 Ounce (Green GiantÂ® MexicornÂ®)|
|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)|
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.