STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Potato and Beef-Tortilla Skillet

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Bring Southwestern flavor to the table with this hearty casserole. Substitution: Like a little kick? Just use jalapeño-flavor cheese and spicy tortilla chips. Special Touch: Dress up a weekend dinner by topping this casserole with salsa, sour cream, sliced green onions and chopped fresh cilantro.”

Ingredients Nutrition

  • 1 lb lean ground beef
  • 1 (5 ounce) package Betty Crocker au gratin potatoes
  • 3 14 cups hot water
  • 1 (11 ounce) can Green Giant Mexicorn, whole kernel corn with red and green peppers, drained
  • 1 cup shredded taco-seasoned cheddar cheese (4 ounces) or 1 cup monterey jack cheese (4 ounces)
  • 1 cup coarsely crushed tortilla chips


  1. Cook beef in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain.
  2. 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.
  3. 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.
  4. High Altitude (3500-6500 ft) Increase hot water to 3 1/2 cups. Cover skillet loosely and simmer. After adding cheese, cover and simmer 3 to 4 minutes.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a