I’m home, you guys.
Home for good. Never leaving again. No more vacations. No more work trips. No more planes and trains and automobiles.
I’m done tuckered out. I’ve been traveling and traveling and then traveling some more.
So, I’m home. And, you know, it’s kinda fabulous. Except for one little problem…the help! Or, rather, the lack of help. Where is the person who makes my bed? Where might I find the continental breakfast? I’m sorry, but does that toilet expect me to clean it or something? Why are the dirty dishes eyeballing me?
Yep. Back to reality.
To make the transition a little easier, I thought I’d whip up this quick and simple one dish skillet dinner. And, of course, I had to Mexify it. I mean, Mexican is my life. If I can add taco meat to a dish, Imma do it.
Your whole family is going to love this simple skillet dinner and you’ll love that you only have one skillet to clean!
Taco Skillet
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning
- 2 tablespoons vegetable oil
- 1 pound hash browns I use the refrigerated kind, but frozen would work too
- 1 handful grated cheddar cheese
- 1-2 cups Southwestern Slaw
- 1 avocado sliced
- Salsa for serving
Instructions
- In a large skillet over medium heat, cook the ground beef until no longer pink. Drain the meat and return to the skillet with 1/4 cup of water and the taco seasoning. Cook over medium heat, stirring, until the water has evaporated, about 5 minutes. Set meat aside.
- Wipe out the skillet with a paper towel and add the oil to the skillet. Add the hash browns to the skillet and cook according to package directions.
- After flipping the hash browns, add the meat and cheese to the top of the hash browns. Continue cooking until the hash browns are golden brown on bottom and the cheese has melted.
- Remove from the heat and top with the slaw. Serve with avocado slices and salsa.
