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Top-down view of Cheesy Taco Potatoes in a cast iron skillet with bubbling cheese and fresh toppings.
FL Recipes

Cheesy Taco Potatoes: The Ultimate One-Pan Crispy Skillet Comfort

Crispy roasted potato cubes layered with seared taco-seasoned ground beef and bubbling sharp cheddar cheese. This one-pan cast iron skillet meal is topped with fresh tomatoes, scallions, jalapenos, and cool sour cream.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Mexican-American
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 lbs Russet Potatoes 900g, cubed into 1/2-inch pieces
  • 3 tbsp Avocado Oil 45ml
  • 1 lb Ground Beef 450g, 80/20 lean
  • 2 tbsp Taco Seasoning Homemade or store-bought
  • 2 cups Sharp Cheddar Cheese 225g, freshly shredded
  • 1/2 cup Sour Cream 120ml, thick white
  • 2 medium Roma Tomatoes Diced raw
  • 3 whole Green Scallions Sliced thin
  • 1 large Jalapeno Sliced into rounds

Equipment

  • 1 12-inch Cast Iron Skillet Essential for crispy potato texture.
  • 1 Chef's Knife

Method
 

Preparation and Cooking
  1. Preheat oven to 425°F (220°C). Toss cubed potatoes with oil and salt in the skillet. Roast for 25-30 minutes until golden-brown and crispy.
  2. In a separate pan, brown the ground beef until well-seared. Stir in taco seasoning and cook for 1 additional minute.
  3. Layer the beef over the roasted potatoes. Top with shredded cheddar. Return to oven for 3-5 minutes until the cheese is bubbling.
  4. Top with a dollop of sour cream, diced tomatoes, scallions, and jalapeno slices before serving.

Nutrition

Calories: 540kcalProtein: 28gFat: 32gFiber: 5g

Notes

Pat potatoes completely dry before roasting for maximum crunch.
Use freshly grated cheese for the best melt and visual appeal.
Keyword Cheesy Taco Potatoes,Skillet Potatoes,Taco Beef

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