Splash of Olive Oil
1 lb baby potatoes, cut into bite-size pieces
1 pkt taco seasoning
1 lb lean ground beef
1 can (10 oz) Rotel tomatoes
4 oz shredded cheese
Pico de Gallo, avocado, and/or sour cream for serving
In a large pan over medium heat, add enough oil to coat the potatoes. Add them and toss. Add
salt and sprinkle about half the taco seasoning onto them; stir to combine. Cook about 5 minutes.
Push the potatoes to one side and add the ground beef. Cook until done, then mix with the
potatoes.
Add the tomatoes with the juice. Add a splash of water and the remaining taco seasoning; mix
well.
Cover and reduce the heat; cook until the potatoes are fork-tender, stirring occasionally.
Add the cheese and let stand until melted.
Serve with Pico, avocado, and/or sour cream