Cheesy Taco Beef and Potato Skillet | CookOS

Cheesy Taco Beef and Potato Skillet

Name: Cheesy Taco Beef and Potato Skillet
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 2 tbsp olive oil; 1.5 lbs baby yellow potatoes, cut into bite-sized pieces; 1 (1 oz) packet taco seasoning, divided; 1 lb lean ground beef; salt, to taste; black pepper, to taste; 1 (10 oz) can diced tomatoes and green chiles, undrained; 1/3 cup water; 2 cups shredded Mexican cheese blend; sour cream, for serving; pico de gallo, for serving

This one-pot Cheesy Taco Beef and Potato Skillet combines seasoned ground beef, tender baby potatoes, and melted Mexican cheese in a single skillet for a quick, satisfying Tex-Mex dinner that's done in under 30 minutes.

🌍Tex-Mex 🏷️Skillet meal 🏷️Ground beef 🏷️Potatoes 🏷️Cheesy Taco seasoning

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Total

30 min

Servings

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

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Ingredients

2 tbsp olive oil
1.5 lbs baby yellow potatoes, cut into bite-sized pieces
1 (1 oz) packet taco seasoning, divided
1 lb lean ground beef
salt, to taste
black pepper, to taste
1 (10 oz) can diced tomatoes and green chiles, undrained
1/3 cup water
2 cups shredded Mexican cheese blend
sour cream, for servingoptional
pico de gallo, for servingoptional

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Instructions

1
Heat olive oil in a large skillet or pot over medium-high heat.
2
Add the bite-sized potatoes to the hot skillet.
3
Season the potatoes with salt and half of the taco seasoning packet. Toss well to coat.
4
Cook for 5-7 minutes, stirring occasionally, until the potatoes begin to soften.
5
Add the ground beef to the skillet. Season with salt and pepper.
6
Break up the beef with a spoon or meat chopper and cook until fully browned.
7
Stir the cooked beef and potatoes together.
8
Add the can of diced tomatoes and green chiles (with juice), the remaining taco seasoning, and the water. Stir to combine.
9
Cover the skillet, reduce heat to medium-low, and let it simmer for about 10 minutes, or until the potatoes are fork-tender.
10
Turn off the heat and sprinkle the shredded cheese evenly over the top.
11
Cover the skillet again and let it sit for a few minutes until the cheese is completely melted.
12
Serve hot, topped with optional sour cream and pico de gallo.

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Tips & Notes

Pro tips

Cut baby potatoes into uniform, bite-sized pieces for even cooking; avoid chunks that won't soften in time.
Brown the ground beef fully before adding potatoes to build flavor and render fat; break it into small crumbles for even seasoning.
Reserve half the taco seasoning packet to sprinkle over the cheese layer at the end for concentrated flavor in every bite.
Cover the skillet during simmering to trap steam and cook potatoes faster; uncover in the last few minutes to allow liquid to reduce.

Substitutions

Shredded Mexican cheese blend → sharp cheddar or Monterey Jack (adjust amount to taste)
Diced tomatoes and green chiles → salsa (use same volume; reduce water by half)
Lean ground beef → ground turkey or plant-based meat (cooking time and browning may vary slightly)
Baby yellow potatoes → sweet potatoes or russet potatoes (note: adjust cooking time based on size and cut)

Storage & make-ahead

Store covered in the refrigerator up to 3 days. Reheat on the stovetop over medium heat, stirring occasionally and adding a splash of water to maintain moisture.

Equipment

large skillet (12-inch preferred) · cutting board and knife

Common Questions

Can I use regular potatoes instead of baby potatoes?

Yes. Cut russet or red potatoes into bite-sized pieces similar in size to baby potatoes to ensure even cooking.

How do I know when the potatoes are tender?

Pierce with a fork; they should break easily without resistance, typically 12–15 minutes of simmering after liquid is added.

Can I make this ahead?

Cook through completely and refrigerate up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of water if needed; add fresh cheese if desired.

What can I serve on the side?

Pair with tortillas, rice, or a simple green salad. Top with sour cream, salsa, diced cilantro, or jalapeños.

Can I double this recipe?

Yes. Use two skillets or a larger skillet and increase all ingredients proportionally; cooking time may extend by 5–10 minutes depending on skillet size.