YOUR SOLIN GENERATED RECIPE
Southwestern Beef and Potato Skillet
Sautéed lean ground beef and tender diced potatoes tossed with vibrant corn and black beans, finished with a layer of melted cheddar cheese.
INGREDIENTS
6 oz Ground beef (93% lean)
0.25 medium Yukon gold potato
0.13 cup Black beans
0.25 cup Sweet corn
0.25 oz Shredded cheddar cheese
0.25 cup Red bell pepper
0.25 cup Yellow onion
0.5 tsp Chili powder
0.25 tsp Ground cumin
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Dice the Yukon gold potato into small 1/2-inch cubes and finely chop the onion and red bell pepper.
In a large non-stick skillet over medium-high heat, add the ground beef, onion, and bell pepper, breaking the meat apart until it is browned and the vegetables are softened.
Stir in the diced potatoes, chili powder, cumin, garlic powder, sea salt, and black pepper, then cover the skillet and cook for 8-10 minutes until the potatoes are fork-tender.
Add the black beans and sweet corn to the skillet, stirring for 2 minutes until everything is heated through and the flavors are well combined.
Sprinkle the shredded cheddar cheese over the top, cover for one minute to allow it to melt into a gooey layer, and serve immediately.