Cheesy Potato Taco Skillet
Get ready to elevate taco night with this irresistibly flavorful Cheesy Potato Taco Skillet! This one-pan wonder combines crispy, golden-brown diced potatoes, perfectly seasoned ground beef, and a zesty mix of onions, garlic, and diced tomatoes with green chilies, all brought together under a melted blanket of shredded Mexican blend cheese. Topped with dollops of creamy sour cream, fresh green onions, and optional cilantro, this dish is as visually stunning as it is delicious. Quick to prepare in just 45 minutes, it’s perfect for busy weeknights and versatile enough to serve on its own or wrapped in warm tortillas. Packed with bold taco-inspired flavors and a hearty, cheesy finish, this is comfort food at its finest for the whole family to enjoy!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium Yellow potatoes
- 2 tablespoons Olive oil
- 1 pound Ground beef
- 1 small Onion
- 3 cloves Garlic
- 2 tablespoons Taco seasoning
- 1 15-ounce can Diced tomatoes with green chilies
- 2 cups Shredded Mexican blend cheese
- 1 cup Sour cream
- 3 stalks Green onions
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Cilantro (optional garnish)
Instructions
Wash and dice the yellow potatoes into bite-sized cubes. No need to peel unless desired.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced potatoes and cook for about 10-12 minutes, stirring occasionally, until they are golden and crispy on the outside and tender on the inside. Remove the potatoes from the skillet and set aside on a plate.
In the same skillet, add the ground beef and cook over medium heat, breaking it up with a spatula, until browned and fully cooked, about 6-8 minutes. Drain any excess grease if needed.
Finely dice the small onion and mince the garlic cloves. Add them to the skillet with the cooked ground beef and sauté for 2-3 minutes until fragrant and the onion is slightly softened.
Stir in the taco seasoning, followed by the can of diced tomatoes with green chilies (do not drain). Mix well to combine and let simmer for 3-4 minutes.
Return the cooked potatoes to the skillet and gently stir them into the beef and tomato mixture. Season with salt and black pepper to taste.
Sprinkle the shredded Mexican blend cheese evenly over the skillet. Cover with a lid and reduce the heat to low. Let it cook for 3-5 minutes, or until the cheese is fully melted and bubbly.
Remove the skillet from the heat. Dollop the sour cream on top and sprinkle with chopped green onions. If desired, garnish with fresh cilantro for added flavor.
Serve the cheesy potato taco skillet hot, either as is or with warm tortillas for tacos.
Nutrition Facts
Calories |
3247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.9 g | 282% | |
| Saturated Fat | 107.3 g | 536% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 7938 mg | 345% | |
| Total Carbohydrate | 186.9 g | 68% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 36.9 g | ||
| Protein | 150.6 g | 301% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2192 mg | 169% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 4775 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
