A delicious and hearty skillet dish featuring ground beef, tender potatoes, and colorful vegetables, all topped with melted cheese and fresh garnishes for a zesty Tex-Mex twist.
Ingredients
1 pound ground beef
2 cups diced potatoes
1 cup corn
1 medium zucchini
1 cup beef broth
1 can RO-TEL tomatoes
2 tablespoons taco seasoning
1 teaspoon cumin
to taste none salt
to taste none pepper
1 cup shredded Cheddar cheese
for topping none sour cream
for garnish none green onions
Method
Heat a large skillet over medium heat and add the ground beef, breaking it apart as it cooks until browned and no longer pink, approximately 3 to 5 minutes. Drain any excess fat.
Incorporate diced potatoes, sweet corn, chopped zucchini, beef broth, diced tomatoes, taco seasoning, and cumin into the skillet. Season with salt and pepper to your liking. Bring to a boil, then cover, reduce heat, and let it simmer for 20 to 25 minutes until the vegetables are tender. Adjust spices as needed.
Once the vegetables are fully cooked, mix in shredded Cheddar cheese and allow it to melt throughout the dish. Remove from heat.
Before serving hot, garnish with dollops of sour cream and a sprinkle of sliced green onions.
