Spicy Chili Potato Stack

1 pound lean ground beef
1 (10 oz) can Rotel Diced Tomatoes and green chilies
2 tablespoons chili powder
Non stick cooking spray
1 (24 oz) bag frozen O’Brien potatoes
Salt and pepper to taste
1 1/2 cups shredded Cheddar cheese, divided (6 oz)

To Prepare The Meat Mixture:

Cook ground beef in large skillet over medium high heat until no longer pink and crumbled. Drain. Blend in tomatoes and chili powder, simmer for 10 minutes.

To Prepare The Potatoes:

Coat another large nonstick skillet with nonstick cooking spray; heat over medium heat and add potatoes. Season with salt and pepper. Cover and Cook for about 6 minutes. Remove lid. Flip and cook another 6 minutes on the other side, or until golden brown and crisp.

To Finish:

Stir 1 cup of cheese and about half of potatoes into meat mixture. Top with remaining potatoes, then with cheese.

Servings: 6

Cuisinart Chef’s Classic Nonstick 14-Inch Open Skillet with Helper Handle

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