Tex-Mex Skillet

Serves 6

Ingredients:
1 pound ground beef
2 green chili peppers, seeds and membrane removed, finely diced, divided
1 large onion, chopped
1 small red or green bell pepper, finely diced
1 clove garlic, minced
1/2 teaspoon black pepper
8 ounces tomato sauce
2 teaspoons chili powder
2 tablespoons olive oil
2 large russet potatoes, shredded
1 large tomato, seeds removed, diced
1 cup shredded Mexican cheese blend

Method of Preparation:
1. In a large pot, cook the ground beef with 1/2 of the green chili peppers, the onions, bell pepper, garlic, and black pepper, stirring frequently, until browned throughout; pour off drippings.
2. Add tomato sauce and chili powder and bring to a boil.  Reduce heat and simmer uncovered for 8-10 minutes or until most of the liquid is absorbed, stirring occasionally. 
3. While the meat is cooking, in a large, oven-proof, non-stick skillet, heat the oil over medium-high heat until sizzling.  Carefully add the potatoes, pressing into one layer.  Cook 5 minutes or until bottom is golden brown. Turn with a large spatula and continue cooking 4 to 5 minutes or until bottom of potatoes are golden brown, reducing heat if potatoes are browning too quickly.  If potatoes break apart when turned just pat them back together with the spatula.  Preheat broiler while potatoes are cooking.
4. Spoon the ground beef mixture over the potatoes.  Top with the tomatoes, remaining green chilies and cheese.  Broil 3 to 4 inches from broiler 2-3 minutes or until cheese is melted.

Cooking with Class airs on NBC 10 and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University.  This week’s recipes created by Linda Melfi.