This Mexican skillet packs a serious flavor punch with the help of Old El Paso™ Mexican cooking sauce!
SAVE ON THIS RECIPE!
The refrigerated potatoes are a great shortcut but you can also chop up 3 to 4 medium russet potatoes, cooked, for this recipe. I used already cooked bacon pieces as a shortcut as well.
If you do not have a cast-iron skillet, this can also be made in a 13x9-inch (3-quart) baking dish.
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