Skillet Mexican Potatoes Recipes

SKILLET MEXICAN POTATOES

Steps:

• In a cast-iron skillet, heat oil over medium heat. Once the oil is hot, add potatoes. Cook and stir for 20-25 minutes until the potatoes are tender. The time will depend on the size of the potato chunks.
• While the potatoes are cooking, brown the ground beef in another skillet. Drain off the fat.
• Add taco seasoning and water to the ground beef and stir to coat.
• Once the potatoes are cooked, top the potatoes with the ground beef, then sprinkle cheese over the beef.
• Broil potatoes on high for about 3 minutes, until the cheese is melted. Watch the potatoes carefully while they are under the broiler.
• Remove the potatoes from the oven and top them with pico de gallo and sour cream, if desired.
• Serve immediately.

MEXICAN GROUND BEEF AND POTATO SKILLET

Steps:

• Heat oil in a large skillet over high heat. Add potatoes and cook until brown and crispy, stirring only as needed to prevent sticking, 8 to 10 minutes. Remove potatoes from the skillet and keep warm.
• Place beef, carrots, onion, bell pepper, jalapeno, cumin, chili powder, garlic powder, salt, oregano, paprika, and black pepper into the same skillet. Cook until beef is browned and crumbly, 7 to 8 minutes. Stir in corn, tomatoes, and salsa. Cook for 3 to 4 minutes. Stir in cooked potatoes. Top with Cheddar cheese, cover, and reduce heat to medium. Cook until cheese melts, about 1 minute.

EASY SKILLET POTATOES

Steps:

• get a pan hot (medium heat)
• add oil to the pan.
• slice the potatoes any you would like.
• when the oil gets hot add the potatoes (test with a splash of water - it will sizzle when hot).
• sprinkle Lawry's salt on the potatoes (a little goes a long way).
• when they are done they will be brown - dark brown and hard.