- Prep Time : 5 minutes
- Cook Time : 25-35 minutes
- Yield : 4 large portions, 5 medium size portions
- Olive Oil - 2 Tablespoons
- Red Potatoes - 6 medium, cubed
- Fresh Garlic - 3 cloves, diced
- Onion Powder - 2 teaspoons
- Salt and Pepper - To taste
- Ground beef or turkey - 2 cups
- Taco seasoning - 1 Tablespoon
- Water - 2 Tablespoons
- Whole Kernel Corn - half a 15 oz. can (or 1 cup)
- Fresh Cilantro - Optional (to taste)
- Fresh Spinach - Optional (1-2 cups per person)
- Fresh Feta Cheese - Optional (to taste) *Omitted for allergies
- OR Cheddar Cheese - Optional (to taste) *Omitted for allergies
- Salsa - To taste
- Tortillas - Optional (to taste) *Omitted for allergies
If you don't already have the leftover ground beef/turkey, you'll need 2 frying pans. One for the potatoes and one for the meat.
Begin by chopping the potatoes into 1/2 inch cubes.
Add 2 Tablespoons of olive oil to a frying pan and heat to medium heat. Add the potatoes and cook for about 10 minutes. Add salt and pepper, onion powder and the diced garlic.
Meanwhile, in the other frying pan, add your uncooked beef/turkey and cook until cooked through. Strain the grease/fat out, add the taco seasoning, and water and cook an additional 5 minutes until slightly thickened.
Once your potatoes are cooked through add the corn and taco meat. Saute until warmed through and slightly browned (about 5 minutes over medium heat).
Serve to taste.
My husband and I added the mixture to a bowl with a cup of fresh spinach. We topped the mixture with salsa, crumbled feta cheese, and chopped fresh cilantro.
Our girls rolled theirs up in flour tortillas and topped them with cheddar cheese.
Our son who is allergic to dairy, soy, gluten and peanuts ate his in a bowl topped with cilantro only. He loved it!
The entire meal was devoured! It tasted great and only took about 30-40 minutes to throw together. I hope you like it as much as we did!
If you are a fan of skillet meals, then this is your dish! Trust me!! Put it in a bowl or wrap it up in a tortilla. So versatile and perfect for every member of your family. Plus, it’s loaded with good for you ingredients and tastiness.
I think most skillet meals originate out of pure necessity. Little time, few ingredients, many people to feed. Today I looked into our refrigerator and a week’s worth of leftovers stared back at me. I had exactly one hour to put a meal together for 5 and head out to our next appointment. Because we tend to suffer from the grumpies when hunger strikes, I needed everyone to feel full before we packed back into the car to head out again. We have dubbed the hungry grumpies an act of being “Hangry” (Hungry + Angry). No hangry temper tantrums were going to ruin the fun afternoon we had planned. I decided it was skillet time.
I can remember skillets being my husband’s go-to when we were in college dating. He would cook these elaborate skillets for me… it worked! A few years later we were married and skillets became a regular staple on our weekly menus. Not only are they delicious but also money saving meals. Any ingredients thrown into a pan can become a skillet and can typically feed a crowd simply.
Here’s what I had today:
2 cups of leftover taco meat (Ours was ground beef but ground turkey would work great, too!)
1 cup leftover whole kernel corn
1 cup of leftover fried potatoes
A bag of red potatoes
Veggies (Cilantro and Spinach)
Cheese (Feta and Cheddar)
A few flour tortillas
A grocery list a mile long!
Hence, skillet time….
Isn’t it fun to get creative sometimes. I also tend to enjoy it when I’m forced to get creative (i.e. the refrigerator is bare) – which is actually how most of our recipes come about. HA! Out of curiosity, what would you have made with all of this? I’d love to hear about it!
OK, here’s the how-to: