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Mexican Taco Skillet

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15m
Prep Time
45m
Cook Time
6
Servings

Dive into the vibrant flavors of Mexico with this Mexican Taco Skillet.  This dish is a perfect blend of spicy, savory and cheesy elements making it an ideal choice for a hearty family dinner or a festive Cinco de Mayo celebration. With a combination of seasoned ground beef, crispy potatoes, and melted cheese, each bit promises a delightful explosion of flavors.    @iramsfoodstory    @thefeedfeed

Dive into the vibrant flavors of Mexico with this Mexican Taco Skillet.  This dish is a perfect blend of spicy, savory and cheesy elements making it an ideal choice for a hearty family dinner or a festive Cinco de Mayo celebration. With a combination of seasoned ground beef, crispy potatoes, and melted cheese, each bit promises a delightful explosion of flavors.    @iramsfoodstory    @thefeedfeed

Ingredients

COPY INGREDIENTS
6 russet potatoeskosher salt to taste1 1/2 tablespoons freshly ground black pepper, divided2 tablespoons garlic powder, divided2 tablespoons onion powder, divided1 tablespoon Cajun seasoning3 tablespoons oil, divided2 pounds ground beef2 tablespoons minced garlic1 yellow onion, diced1 can Red Gold® Original Diced Tomatoes + Green Chilies 10 oz1 can Red Gold® Roasted Garlic Tomato Paste 6 oz1 tablespoon red chili flakes1 tablespoon taco seasoning1 cup mozzarella cheese, shredded1/2 cup cheddar cheese1 tablespoon fresh parsley, chopped for garnishpico de gallo, tortilla chips, sour cream, for serving

Instructions

  • Begin by peeling and cutting the potatoes into cubes.  Season them with salt, 1 tablespoon black pepper, half the garlic powder, half the onion powder and Cajun seasoning. Drizzle 2 tablespoons oil on top and mix well to ensure even coating.  Air fry the seasoned potatoes at 400°F for 15-20 minutes, or until they are golden and crispy.
  • While the potatoes are cooking, heat 1 tablespoon oil in an oven-safe skillet and add the ground beef. Sauté for 2-3 minutes on medium heat until it is no longer pink.  Add the garlic and onions to the skillet and cook for an additional 2 minutes, until they become fragrant.
  • Stir in the Red Gold Original Diced Tomatoes + Green Chilies and Red Gold Roasted Garlic Tomato Paste.
  • Season the mixture with salt, 1 1/2 teaspoons black pepper, the remaining onion powder and garlic powder, red chili flakes and taco seasoning.  Mix well to combine all the flavors.
  • Once the beef is fully cooked, add the crispy potatoes to the skillet and mix them into the beef mixture. Top the skillet with mozzarella and cheddar cheese.
  • Bake the skillet in a preheated oven at 350°F for 10-15 minutes, or until the cheese is melted and bubbly. Garnish the finished dish with fresh parsley.
  • Serve the Mexican Taco Skillet with pico de gallo, tortilla chips and sour cream on the side for a complete meal.
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