Potato and Beef-Tortilla Skillet Recipe

Bring Southwestern flavor to the table with this hearty casserole.
Potato and Beef-Tortilla Skillet picture

Summary

Preparation Time10 MinCooking Time35 Min
Ready In45 MinDifficulty LevelEasy
Health IndexHealthyServings5
CuisineCourse
TasteFeel
MethodSpeciality
Main Ingredient, , Interest Group,

Ingredients

 Lean ground beef1 Pound
 Au gratin potatoes4 8⁄9 Ounce (Betty Crocker®)
 Hot water3 1⁄4 Cup (52 tbs)
 Canned whole kernel corn with red and green peppers11 Ounce (Green Giant® Mexicorn®)
 Shredded taco-seasoned/Cheddar or monterey jack cheese, 4 ounces1 Cup (16 tbs)
 Shredded taco seasoned/Cheddar or monterey jack cheese1 Cup (16 tbs) (4 ounces)
 Crushed tortilla chips1 Cup (16 tbs) (crushed coarsely)

Nutrition Facts

Serving size

Calories 775 Calories from Fat 194

% Daily Value*

Total Fat 22 g33.2%

Saturated Fat 5.6 g27.8%

Trans Fat 0.2 g

Cholesterol 56.4 mg

Sodium 7527.5 mg313.6%

Total Carbohydrates 104 g34.8%

Dietary Fiber 17.6 g70.4%

Sugars 6 g

Protein 25 g49.4%

Vitamin A 116.1% Vitamin C 24.2%

Calcium 35.9% Iron 12.6%

*Based on a 2000 Calorie diet

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.
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