Potato and Beef Tortilla Skillet
Transform your weeknight dinners with this one-pan Potato and Beef Tortilla Skillet! Packed with tender, golden-brown russet potatoes, savory seasoned ground beef, and soft strips of corn tortillas, this hearty meal comes together in just 45 minutes. A blend of cumin, chili powder, and paprika infuses the dish with bold, smoky flavors, while a topping of gooey, melted cheddar cheese takes it to the next level. Finished with fresh cilantro and optional sour cream, this skillet dinner offers the perfect balance of comfort food and Tex-Mex flair. Easy to prepare and family-friendly, this recipe is ideal for busy nights when you crave something satisfying and delicious.
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Recipe Information
Ingredients
- 3 medium Russet potatoes
- 1 pound Ground beef
- 2 tablespoons Olive oil
- 1 medium Yellow onion
- 3 Garlic cloves
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Tomato paste
- 0.5 cup Chicken or beef broth
- 4 small Corn tortillas
- 1 cup Shredded cheddar cheese
- 0.25 cup Fresh cilantro
- 0.5 cup Sour cream (optional)
Instructions
Wash and peel the potatoes, then dice them into small, bite-sized pieces.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes and cook for 10 minutes, stirring occasionally, until they are golden and tender. Remove them from the skillet and set aside.
Finely chop the onion and mince the garlic. Add the remaining 1 tablespoon of olive oil to the same skillet. Sauté the onion for 3-4 minutes until softened, then stir in the garlic and cook for another 30 seconds.
Add the ground beef to the skillet. Break it up with a wooden spoon and cook until it is browned and fully cooked, about 5-7 minutes. Drain any excess fat if needed.
Season the beef with cumin, chili powder, paprika, salt, and black pepper. Stir in the tomato paste and broth, cooking for 2-3 minutes until the mixture becomes saucy.
Slice the corn tortillas into thin strips and stir them into the skillet along with the cooked potatoes.
Reduce the heat to low, sprinkle the shredded cheddar cheese evenly over the mixture, and cover the skillet. Let it cook for 3-5 minutes, or until the cheese melts.
Garnish with chopped fresh cilantro and serve with sour cream on the side, if desired.
Nutrition Facts
Calories |
2822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.1 g | 217% | |
| Saturated Fat | 73.3 g | 366% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 4031 mg | 175% | |
| Total Carbohydrate | 198.6 g | 72% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 20.2 g | ||
| Protein | 135.2 g | 270% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1233 mg | 95% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 5021 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
