Description
This Easy Cheesy Taco Potatoes recipe combines hearty cubed potatoes with seasoned ground beef, diced tomatoes, and melted cheese for a flavorful and satisfying one-pan meal. Perfect for a quick weeknight dinner, it features a blend of Tex-Mex spices cooked together in a skillet, resulting in tender potatoes infused with savory taco flavors topped with gooey cheese.
Ingredients
Scale
Vegetables & Produce
- 1/2 cup onion, diced
- 2 1/2 cups cubed potatoes
- 1 (10 oz.) can diced tomatoes with green chiles
Meat
- 1 lb. ground beef
Pantry
- 1 tbsp. olive oil
- 1 packet Low Sodium Taco Seasoning
Dairy
- 1 cup shredded cheese
Instructions
- Heat the skillet: Begin by heating a cast iron skillet or sauté pan over medium heat and add 1 tablespoon of olive oil, allowing it to warm up for sautéing.
- Sauté onion and potatoes: Add the diced onion and cubed potatoes to the hot oil and cook for several minutes until the onions turn soft and emit a fragrant aroma.
- Cook the ground beef: Add 1 pound of ground beef to the skillet. Cook thoroughly until browned and no longer pink, then drain off any excess grease if needed to reduce fat content.
- Add seasoning and tomatoes: Stir in the packet of low sodium taco seasoning along with the entire can of diced tomatoes with green chiles including the liquid, evenly combining all ingredients.
- Simmer until potatoes are tender: Cover the skillet and cook for about 10 minutes, allowing the potatoes to soften and become fork tender as the flavors blend together.
- Add cheese and serve: Sprinkle 1 cup of shredded cheese over the top, letting it melt slightly before serving the dish hot for a delicious cheesy taco potato meal.
Notes
- Use a cast iron skillet for the best even heating and flavor development.
- Drain grease thoroughly after browning beef to reduce excess fat.
- Adjust taco seasoning amount depending on your spice preference.
- Potatoes should be cubed roughly uniformly for even cooking.
- Serve with fresh cilantro, sour cream, or avocado slices for extra flavor.
