Cheesy Taco Potato Skillet

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.