Cheesy Taco Beef and Potato Skillet

Heat olive oil in a large skillet or pot over medium-high heat.

Add the bite-sized potatoes to the hot skillet.

Season the potatoes with salt and half of the taco seasoning packet. Toss well to coat.

Cook for 5-7 minutes, stirring occasionally, until the potatoes begin to soften.

Add the ground beef to the skillet. Season with salt and pepper.

Break up the beef with a spoon or meat chopper and cook until fully browned.

Stir the cooked beef and potatoes together.

Add the can of diced tomatoes and green chiles (with juice), the remaining taco seasoning, and the water. Stir to combine.

Cover the skillet, reduce heat to medium-low, and let it simmer for about 10 minutes, or until the potatoes are fork-tender.

Turn off the heat and sprinkle the shredded cheese evenly over the top.

Cover the skillet again and let it sit for a few minutes until the cheese is completely melted.

Serve hot, topped with optional sour cream and pico de gallo.