Potato and Beef-Tortilla Skillet Recipe
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.
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.
Chef
