POTATO AND BEEF-TORTILLA SKILLET
Bring Southwestern flavor to the table with this hearty casserole.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 5
Number Of Ingredients 6
Steps:
- Cook beef in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain.
- Stir in Potatoes, Sauce Mix and hot water. Heat to boiling; reduce heat. Simmer uncovered 22 minutes, stirring occasionally, until potatoes are tender.
- Stir in corn; sprinkle with cheese. Cover and simmer 2 to 3 minutes, without stirring, until corn is hot and cheese is melted. Sprinkle with tortilla chips immediately before serving.
Nutrition Facts : Calories 460, Carbohydrate 40 g, Cholesterol 80 mg, Fat 2, Fiber 2 g, Protein 25 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 2 g, TransFat 1 g
SKILLET BEEF AND POTATOES
Sirloin strips with red potatoes and fresh rosemary are seriously amazing and ready in a flash. The key is precooking potatoes in the microwave to speed the process. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place potatoes, water and salt in a microwave-safe dish; microwave, covered, on high until potatoes are tender, 7-9 minutes. Drain. , Meanwhile, toss beef with onion, 2 tablespoons oil and pepper blend. Place a large skillet over medium-high heat. Add half of the beef mixture; cook and stir until beef is browned, 1-2 minutes. Remove from pan; repeat with remaining beef mixture., In a clean skillet, heat remaining oil over medium-high heat. Add potatoes; cook potatoes until lightly browned, 4-5 minutes, turning occasionally. Stir in beef mixture; heat through. Sprinkle with rosemary.
Nutrition Facts : Calories 320 calories, Fat 16g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 487mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
HOME-STYLE BEEF AND POTATO SKILLET
Are meat and potatoes a dinner expectation? Try this skillet-easy dumpling version of meat and potatoes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain. Stir in 2 tablespoons of the onions, 1 cup water, the garlic salt and gravy mix (dry). Cook, stirring constantly, until mixture thickens. Stir in potatoes, peas and tomato. Heat until hot; reduce heat to medium-low.
- In small bowl, stir Bisquick mix, remaining 2 tablespoons onions and 1/2 cup water until soft dough forms. Drop dough by tablespoonfuls (see Success tip) onto beef mixture.
- Cover; cook 8 minutes. Uncover; cook 8 to 10 minutes longer or until toothpick inserted in center of dumplings comes out clean.
Nutrition Facts : Calories 520, Carbohydrate 56 g, Cholesterol 70 mg, Fat 1, Fiber 4 g, Protein 27 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 6 g, TransFat 2 g
POTATO AND BEEF-TORTILLA SKILLET
Bring Southwest flavor to the table with this hearty casserole.
Provided by Allrecipes Member
Time 35m
Yield 5
Number Of Ingredients 6
Steps:
- Cook beef in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain.
- Stir in Potatoes, Sauce Mix and hot water. Heat to boiling; reduce heat. Simmer uncovered 17 to 18 minutes, stirring occasionally, until potatoes are tender.
- Stir in corn; sprinkle with cheese. Cover and simmer 2 to 3 minutes, without stirring, until corn is hot and cheese is melted. Sprinkle with tortilla chips immediately before serving.
Nutrition Facts : Calories 459.2 calories, Carbohydrate 36.3 g, Cholesterol 87.9 mg, Fat 22.3 g, Fiber 2.9 g, Protein 28.6 g, SaturatedFat 10.7 g, Sodium 1157.5 mg, Sugar 5.2 g
CRUNCHY TORTILLA AND BEEF SKILLET
Most recipes that end with instructions to serve with sour cream and cilantro are good. That is particularly true of this Crunchy Tortilla & Beef Skillet.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Brown meat in large skillet. Stir in corn, tomato sauce and peppers; bring to boil. Cook on low heat 5 min.
- Top with crushed chips and cheese; cover. Cook 2 to 5 min. or until cheese is melted.
- Serve topped with sour cream and cilantro.
Nutrition Facts : Calories 480, Fat 28 g, SaturatedFat 13 g, TransFat 1.5 g, Cholesterol 115 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 32 g
POTATO AND BEEF-TORTILLA SKILLET
Bring Southwest flavor to the table with this hearty casserole.
Provided by Allrecipes Member
Time 35m
Yield 5
Number Of Ingredients 6
Steps:
- Cook beef in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain.
- Stir in Potatoes, Sauce Mix and hot water. Heat to boiling; reduce heat. Simmer uncovered 17 to 18 minutes, stirring occasionally, until potatoes are tender.
- Stir in corn; sprinkle with cheese. Cover and simmer 2 to 3 minutes, without stirring, until corn is hot and cheese is melted. Sprinkle with tortilla chips immediately before serving.
Nutrition Facts : Calories 459.2 calories, Carbohydrate 36.3 g, Cholesterol 87.9 mg, Fat 22.3 g, Fiber 2.9 g, Protein 28.6 g, SaturatedFat 10.7 g, Sodium 1157.5 mg, Sugar 5.2 g
CHIMICHANGAS (BEEF AND POTATO)
If you have never tried a Chimichangas, do yourself a favor and try these. When you stuff a large flour tortilla, then roll it up and fry it,you end up with a Chimichanga! They are so good! My hubby and I love to prepare Mexican food and really love to eat it. We go to Mexican restaurants (rarely) and then try to duplicate it. These are fabulous! You can serve shredded cheese,red onion, chopped. A pitcher of ice cold Margaritas would seal the deal!!LOL!
Provided by FLUFFSTER
Categories Potato
Time 3h
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan, combine the meat, potatoes, diced tomato, garlic, onion, salt, oregano, sugar and cumin.
- Add water just to cover and bring to a boil over high heat. Reduce the heat and simmer until soupy, about 1 1/4 hours.
- Break up the potatoes and simmer until thick, about 30 minutes longer. Let cool slightly. Season with salt, to taste.
- Preheat the oven to 325°. Wrap the tortillas with foil and place in the oven for 10minutes to soften.
- Spoon a scant 1/2 cup of the meat and potato filling in the middle of each tortilla. Fold one side of the tortilla over the filling, then fold in the two adjacent sides. Finally, fold over the fourth side and secure with a toothpick.
- In a large heavy skillet, heat 2 inches of the oil to 360°F over moderately high heat. Place 3 of the filled tortillas in the skillet, seam side down and fry, turning, until evenly golden brown all over, about 3 minutes. Drain on paper towels, repeat with the remaining tortillas. Remove the toothpicks.
- Arrange the chimichangas on a warm platter. Top each with one with sour cream, salsa,shredded cheese, if using, and shredded lettuce. Arrange the tomato wedges around the platter and serve.
Nutrition Facts : Calories 672.2, Fat 31.8, SaturatedFat 13.2, Cholesterol 69, Sodium 988.8, Carbohydrate 69.6, Fiber 5.1, Sugar 4.2, Protein 25.9
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