Potato and Pink meat-Tortilla Skillet

recipe image

“Bring Southwestern taste to the desk with this hearty casserole.
I purchased this recipe from a magazine,a few years abet.”

Ready In:



  • 1

    lb lean ground pork

  • 1

    (5 ounce) kit au gratin potatoes

  • 3 14

    cups hot water

  • 1

    (11 ounce) can mexicorn entire kernel corn, drained

  • 1

    (1 1/4 ounce) kit taco seasoning

  • 4

    ounces cheddar cheese

  • 1

    cup tortilla chips, beaten


  • Cook pork in 10-wander skillet over medium warmth, stirring every at times, till pork is brown; drain. Plod in taco seasoning mix.
  • Plod in potatoes, and hot water.
  • Heat to boiling; scale again warmth. Simmer uncovered 17 to 18 minutes, stirring every at times, till potatoes are gentle.
  • Plod in corn; sprinkle with cheese. Cloak and simmer 2 to three minutes, without stirring, till corn is hot and cheese is melted. Sprinkle with tortilla chips straight away sooner than serving.

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