Cheesy Taco Potato Skillet
This cheesy taco potato skillet combines crispy roasted potatoes and seasoned ground beef in one pan, topped with cheese sauce, pico de gallo, and guacamole for a complete weeknight meal.
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This cheesy taco potato skillet combines crispy roasted potatoes and seasoned ground beef in one pan, topped with cheese sauce, pico de gallo, and guacamole for a complete weeknight meal.
Delivery in as fast as one hour.*
Prices vary by store
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Preheat your oven. Peel and dice the russet potatoes into bite-sized pieces.
In a large bowl, toss the diced potatoes with olive oil and seasonings (paprika, chili powder, garlic powder, onion powder, salt, and pepper) until evenly coated.
Spread the seasoned potatoes in a single layer on a baking sheet.
Bake for 20-25 minutes, then remove from the oven, flip the potatoes, and bake for another 20 minutes or until golden brown and crispy.
While the potatoes are baking, cook the ground beef in a large skillet over medium-high heat, breaking it apart until browned.
Drain any excess grease from the skillet, then stir in the packet of taco seasoning.
To make the pico de gallo, combine the diced tomatoes, onion, jalapeño, chopped cilantro, salt, and lime juice in a small bowl. Mix well and set aside.
Once the potatoes are finished roasting, add them to the skillet with the seasoned ground beef and stir to combine.
Pour the cheese sauce over the potato and beef mixture. Top with the fresh pico de gallo.
Serve immediately, adding optional toppings like hot sauce and guacamole.
Store cooled leftovers in an airtight container for up to 3 days; reheat potatoes and beef together in a 350°F oven for 8–10 minutes until warmed through. Store toppings separately to preserve crispness.
Yes, red potatoes work but will have a waxy texture. Cut them smaller since they take longer to roast through. Russets crisp up better.
Add cheese sauce and toppings just before serving. If making ahead, store potatoes and beef separately, then reheat the potatoes in a 350°F oven for 5 minutes to restore crispness.
Roast potatoes and cook beef up to 2 days ahead. Reheat potatoes in a 350°F oven for 5–7 minutes until crispy, then combine with beef and toppings.
Mix 1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp salt as a substitute.
They should be golden brown on the outside and fork-tender inside, usually 25–30 minutes at 400°F depending on dice size.
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