Go Back
image of Ground Beef Potatoes Taco Seasoning Shredded Cheese Diced Tomatoes with Green Chiles Onions Garlic Olive Oil Tomato Sauce Fire Roasted Tomatoes Jalapenos Bell Peppers Cilantro Sour Cream Salsa Green Onions Black Beans Corn Poblano Peppers Enchilada Sauce Queso Dip arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

Cheesy Taco Potatoes

This one-pan Cheesy Taco Potatoes recipe combines crispy tender potatoes, savory ground beef, and melty cheese for a comforting, family-friendly dinner ready in under an hour.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Ground Beef
  • 2 tablespoons Olive Oil divided
  • 2 large Russet Potatoes or 4 medium Yukon Gold, peeled and diced into 1/2-inch cubes
  • 1 large Yellow Onion finely diced
  • 2 cloves Garlic minced
  • 1 oz packet Taco Seasoning or homemade blend
  • 10 oz can Diced Tomatoes with Green Chiles drained (Rotel or similar)
  • 1 cup Beef Broth or water
  • 1.5 cups Shredded Cheese Mexican blend, sharp Cheddar, or Pepper Jack
Optional Garnishes
  • Fresh Cilantro chopped, for garnish
  • Sour Cream for garnish
  • Salsa for garnish
  • Sliced Black Olives for garnish

Equipment

  • Large oven-safe skillet (cast iron preferred)
  • spoon,
  • Knife
  • cutting board,

Method
 

Prep
  1. Peel and dice potatoes into uniform 1/2-inch cubes. Finely dice the onion and mince the garlic.
Brown the Beef
  1. In a large, deep oven-safe skillet, heat 1 tablespoon olive oil over medium-high heat. Add ground beef, breaking it up with a spoon, and cook until fully browned, about 7-10 minutes. Drain excess grease.
Sauté Aromatics
  1. Push beef to one side. Add onion to empty space and sauté 3 minutes until softened. Add garlic and cook 30 seconds until fragrant. Stir together.
Cook Potatoes
  1. Add remaining 1 tablespoon olive oil. Add diced potatoes, stir to combine. Cook uncovered 5-7 minutes, stirring occasionally, until edges crisp. Season lightly with salt and pepper.
Season and Simmer
  1. Sprinkle taco seasoning over mixture, stir well. Add drained tomatoes and beef broth. Bring to simmer.
  2. Reduce heat to low, cover tightly, simmer 15-20 minutes until potatoes are tender.
Melt Cheese
  1. Remove lid, stir. Sprinkle cheese evenly. Cover 1-2 minutes to melt, or broil 1-2 minutes until bubbly and golden.
Serve
  1. Rest 2 minutes. Garnish with cilantro, sour cream, salsa, olives. Serve from skillet.

Notes

For variations, swap beef for ground turkey, add beans for high protein, or use tofu for vegetarian. Stores in fridge up to 4 days; reheat in microwave, oven, or skillet with splash of broth. Crispy potatoes key to avoiding overcrowding and using enough oil.
QR Code linking back to recipe