Taco Seasoned Meat and Potatoes
Elevate your weeknight dinners with this hearty and flavorful Taco Seasoned Meat and Potatoes recipe! A savory blend of ground beef, tender golden-brown russet potatoes, and aromatic spices like cumin, chili powder, and paprika come together in one skillet for maximum flavor and minimal cleanup. The dish is perfectly seasoned with a hint of heat from red pepper flakes, while a touch of beef broth ensures the potatoes are melt-in-your-mouth tender. Top it with gooey melted cheddar cheese and fresh cilantro for a burst of flavor and color. This quick 45-minute recipe is perfect for busy families and can be enjoyed as a standalone meal or paired with warm tortillas for a taco-inspired twist. Bold, comforting, and easy to make, this recipe brings a creative spin to classic meat-and-potato dishes!
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Recipe Information
Ingredients
- 1 pound ground beef
- 4 medium russet potatoes
- 2 tablespoons olive oil
- 1 medium onion
- 2 large garlic cloves
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoons oregano
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons red pepper flakes
- 0.25 cup water or beef broth
- 0.5 cup shredded cheddar cheese (optional)
- 2 tablespoons chopped cilantro (optional)
Instructions
Peel the potatoes and cut them into small 1/2-inch cubes. Finely chop the onion and mince the garlic cloves.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until they start to turn golden but aren't fully cooked yet. Remove the potatoes from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
Add the ground beef to the skillet and cook, breaking it apart with a spoon or spatula, until browned and fully cooked, about 6-8 minutes. Drain any excess grease, if needed.
Stir in the minced garlic, paprika, chili powder, cumin, oregano, salt, black pepper, and red pepper flakes. Cook for 1 minute to toast the spices.
Add the partially cooked potatoes back into the skillet. Pour in the water or beef broth, and stir everything well. Cover the skillet with a lid and let the mixture simmer over medium-low heat for 10 minutes, or until the potatoes are tender and the liquid has evaporated.
Remove the lid, taste, and adjust seasoning as needed. If desired, sprinkle the shredded cheddar cheese on top and let it melt over the mixture by covering the skillet for 1-2 minutes.
Garnish with chopped cilantro, if using, and serve warm. This dish pairs well with warm tortillas or on its own for a satisfying meal.
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 45% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 435 mg | 19% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 3.3 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 164 mg | 13% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1222 mg | 26% | |
*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.
