Tex Mex Cheesy Potato & Beef Skillet with Easy Pico de Gallo

Ingredients:

• 1 teaspoon olive oil
• 1 pound ground beef
• 4 medium russet potatoes
• ½ white onion
• 4 cloves garlic, minced
• 2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 cup water
• 1 15 ounce can of black beans, drained
• Salt and pepper to taste
• 2 cups shredded colby jack cheese

Easy pico de gallo 

• 5 Roma tomatoes, diced
• ½ bunch cilantro, chopped
• ¼ white onion, diced
• Juice of one lime
• 1 clove garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste 

Instructions:

1. In a large skillet over medium heat add olive oil, ground beef, and break it up into bite size chunks. Add the peeled and diced potatoes and onion. Season with salt and pepper.
2. Cook for 8-10 minutes, then add fresh garlic and seasonings with 1 cup of water and increase the heat to medium-high.
3. Once the water has evaporated (about 8 minutes; the potatoes should be fork tender), add the beans and continue to cook 3-4 minutes. Add salt and pepper to taste.
4. Taste for seasoning and sprinkle with 2 cups of shredded colby jack cheese. Turn off the heat.
5. While the cheese melts, make your easy pico de gallo.
6. In a medium sized bowl add the diced tomato and onion. (I don’t mind the seeds, so I keep them in.)
7. Chop the cilantro and fresh garlic. Add to the bowl.
8. Add the juice of one lime and the olive oil. Mix to combine. Serve with the cheesy skillet!