Skillet Mexican Potatoes with Ground Beef

• 活動時間: 5 minutes
• 總時間: 30 minutes

食材

4 cups frozen potatoes O’Brien or potatoes, peppers, and onions (400g)

2 cups zucchini (diced (200g)

14 oz frozen or fresh bell peppers (chopped (400g)

10 oz frozen or fresh cauliflower rice (283g)

2 Tbsp tomato paste (30g)

1 Tbsp liquid smoke (15g *optional)

2 tsp salt

2 tsp oregano

2 tsp chili powder

1 tsp paprika

½ tsp pepper

4 frozen garlic cubes

1 lb taco meat

1 ½ cups low-fat cottage cheese (360g)

½ cup water or chicken broth (120g)

1 cup cheddar cheese (grated (112g)

¼ cup green onion (chopped (8g)

步驟

Heat a large, heavy-bottomed, oven-safe skillet over high heat with a spritz of oil. Add frozen potatoes and let them cook alone for 10-12 minutes, tossing a few times. Add zucchini, bell peppers, cauliflower rice, tomato paste, liquid smoke (if using), and dry seasonings. Cook for 10-15 minutes, stirring occasionally, until all veggies are nice and tender.

Add garlic and cook for a minute. Stir in prepared meat and cottage cheese. Add water or broth and let simmer for a few minutes, then top with cheddar cheese and pop in the broiler on low for 3-5 minutes until bubbly and starting to brown.

Remove the skillet from the oven and top with green onions. Serve with a dollop of sour cream or Greek yogurt and some avocado. A little salsa or a drizzle of your favorite hot sauce or jarred enchilada is also great! I love a pile of chopped romaine on top for taco salad vibes. My kids loved this served with tortilla chips or in tortillas for quesadillas. Or, of course, just enjoy it in a bowl with some toppings.

營養

• 每份大小: 437 g
• 卡路里: 460 kcal
• 總脂肪: 15 g
• 總碳水化合物: 32 g
• 膳食纖維: 4.3 g
• 蛋白質: 46.5 g