You know those nights when you’re staring into the fridge at 5:30pm, willing dinner to magically appear? That’s exactly how my cheesy taco potato skillet was born – out of sheer desperation and a bag of potatoes that needed using. Now it’s our family’s favorite one-pan dinner, packed with all the taco flavors we love and that glorious melted cheese pull. The best part? From chopping to cheesy goodness in under 30 minutes, with just one skillet to wash. Trust me, this cheesy beef skillet will save your weeknights too!
Why You’ll Love This Cheesy Taco Potato Skillet
Listen, I know we all need more easy wins in the kitchen, and this recipe delivers every time. Here’s why it’s become my weeknight hero:
- One pan magic: Seriously – just one skillet means less cleanup and more time to actually enjoy your food (or, let’s be real, that glass of wine).
- Flavor bomb: The taco seasoning and melty cheese take basic beef and potatoes to taco night glory.
- Kid-approved: My picky eaters devour this – and I sneak in extra veggies when they’re not looking.
- Pantry friendly: Uses simple ingredients you probably already have, so no last-minute grocery runs.
- Leftover gold: Tastes even better reheated for lunch the next day (if there’s any left!).
Ingredients for Cheesy Taco Potato Skillet
Okay, let’s gather our cast of characters! Here’s what you’ll need for this flavor-packed one-pan wonder (and trust me, every single one plays a crucial role):
- 1 lb ground beef – the hearty base that makes this skillet so satisfying
- 2 cups potatoes, peeled and diced (about 2–3 medium) – those golden nuggets of carb-y goodness
- 1 small onion, diced – because what’s a skillet dinner without onions?
- 1/2 cup bell pepper, diced – my secret weapon for color and crunch (but we’ll talk about subs below)
- 2 cloves garlic, minced – non-negotiable for that deep, savory flavor
- 1 packet taco seasoning (or 2 tbsp homemade) – the flavor MVP
- Spice squad: 1/2 tsp smoked paprika, 1/4 tsp crushed red pepper flakes (if you like heat), 1/2 tsp salt, 1/4 tsp black pepper
- 1 cup beef broth (or water) – keeps everything juicy
- 1 tbsp olive oil – for that perfect potato crispiness
- 1 1/2 cups shredded cheddar cheese – the glorious cheesy crown
- 1 tbsp chopped parsley or cilantro – the fresh finish that makes it pretty
Ingredient Substitutions & Notes
Listen, I get it – sometimes you gotta work with what’s in the fridge. Here’s how to adapt without losing that amazing flavor:
- Protein swap: Ground turkey or chicken work great if you want it leaner (just add an extra tbsp of oil)
- Potato options: Sweet potatoes bring a fun twist (but cook them 2-3 minutes longer)
- Cheese alternatives: Pepper jack for spice lovers, or dairy-free shreds if needed
- Bell peppers: Totally optional – I’ve used zucchini or mushrooms instead when my kids protest
- Broth hack: No beef broth? A tsp of Worcestershire sauce in water does the trick
How to Make Cheesy Taco Potato Skillet
Alright, let’s get cooking! I promise this cheesy taco potato skillet comes together faster than you can say “taco Tuesday.” Here’s exactly how I make it (with all my little tricks along the way):
- Brown those potatoes: Heat olive oil in your largest skillet over medium-high heat. Add diced potatoes and cook 8–10 minutes, stirring occasionally. You want them golden with crispy edges – that’s where the magic happens!
- Veggie time: Toss in the onion (and bell pepper if using). Cook 2–3 minutes until they soften. I like to push everything to the edges at this point – makes the next step easier.
- Beef it up: Add ground beef right in the center. Cook 6–8 minutes, breaking it up with your spoon until no pink remains. If there’s lots of grease, tilt the pan and spoon some out (but leave about 1 tbsp for flavor).
- Spice explosion: Stir in garlic, taco seasoning, smoked paprika, red pepper flakes, salt, and pepper. Oh, that smell! Cook just 30 seconds until your kitchen smells incredible.
- Simmer to perfection: Pour in beef broth, reduce heat to medium-low, cover, and let it bubble away for 8–10 minutes. Check that potatoes are fork-tender and most liquid is absorbed (a little moisture is good).
- Cheese blanket: Sprinkle cheddar evenly over the top, cover, and walk away for 1–2 minutes. No peeking! Let that cheese get perfectly melty.
- Finish strong: Garnish with parsley or cilantro if you’re feeling fancy. Serve right from the skillet – less dishes!
Pro Tips for the Best Cheesy Taco Potato Skillet
After making this dozens of times, here are my can’t-skip secrets:
- Dry your diced potatoes with a paper towel before cooking for maximum crispiness
- Let the cheese melt completely before serving – that gooey pull is worth the wait
- For extra flavor, stir in a spoonful of salsa when adding the broth
- Use a cast iron skillet if you have one – makes the potatoes extra crispy
Serving Suggestions for Cheesy Taco Potato Skillet
Oh, the fun part! This cheesy taco potato skillet is a complete meal on its own, but I love piling on the extras when we’re feeling fancy. A dollop of cool sour cream balances the spices perfectly, and diced avocado adds that creamy richness. My kids go wild when I set out little bowls of toppings – think pickled jalapeños for the adults, crushed tortilla chips for crunch, or a quick pico de gallo. If you want something green, a simple lime-dressed cabbage slaw cuts through the cheesiness beautifully. Really, just grab whatever taco night favorites you’ve got!
Storing and Reheating Cheesy Taco Potato Skillet
Okay, confession time – this skillet rarely lasts long enough to store in my house! But when it does (miracle of miracles), here’s how to keep it tasting fresh: Pack leftovers in an airtight container – they’ll stay good for about 3 days in the fridge. When reheating, I always go for the stovetop with a splash of broth to revive the potatoes. The microwave works in a pinch, but cover with a damp paper towel to prevent that dreaded cheese rubberiness. Pro tip: If the potatoes get soggy, toss them in a hot dry pan for a minute to crisp back up!
Cheesy Taco Potato Skillet FAQs
You’ve got questions? I’ve got answers! Here’s everything I’ve learned after making this taco skillet recipe approximately a million times:
Can I use frozen potatoes to save time?
Absolutely! Frozen diced potatoes work great – just add them straight from the freezer (no thawing) and cook an extra 2-3 minutes. They won’t get quite as crispy, but they’ll still soak up all that amazing taco flavor.
How can I make this cheesy beef skillet spicier?
Three easy ways: 1) Use hot taco seasoning instead of mild, 2) Double the red pepper flakes, or 3) Top with sliced jalapeños before adding the cheese. My husband’s favorite trick? A drizzle of hot sauce right before serving!
Will this beef and potato hash work with other cheeses?
Oh yes! I’ve used pepper jack, Monterey jack, and even a Mexican cheese blend with fantastic results. For extra creaminess, stir half the cheese into the skillet before topping with the rest.
Can I prep this easy weeknight dinner ahead?
You bet! Chop all veggies and measure spices the night before. Store potatoes in water to prevent browning. When ready to cook, just drain and pat dry – you’ll shave off 10 minutes of prep time!
Help! My cheese isn’t melting properly.
Two common culprits: 1) The skillet is too hot (turn off heat before adding cheese), or 2) Pre-shredded cheese (it has anti-caking agents). Freshly grated melts like a dream!
Nutritional Information
Just a quick note – all nutritional values are estimates since they’ll vary based on your specific ingredients and any tweaks you make. This cheesy taco potato skillet packs protein, veggies, and plenty of flavor, but I always say – if you’re counting macros, double check with your own ingredient labels!
Print“5-Star Cheesy Taco Potato Skillet in Under 30 Minutes!”
A hearty one-pan dinner with seasoned ground beef, potatoes, and melted cheese for an easy weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Low Lactose
Ingredients
- 1 lb ground beef
- 2 cups potatoes, peeled and diced (about 2–3 medium)
- 1 small onion, diced
- 1/2 cup bell pepper, diced (optional)
- 2 cloves garlic, minced
- 1 packet taco seasoning (or 2 tbsp homemade)
- 1/2 tsp smoked paprika
- 1/4 tsp crushed red pepper flakes (optional)
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 1 cup beef broth (or water)
- 1 tbsp olive oil
- 1 1/2 cups shredded cheddar cheese
- 1 tbsp chopped parsley or cilantro (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add diced potatoes and cook 8–10 minutes, stirring often, until lightly browned.
- Add onion (and bell pepper if using). Cook 2–3 minutes until softened.
- Push the veggies to the side and add ground beef. Cook 6–8 minutes, breaking it up, until browned. Drain excess grease if needed.
- Stir in garlic, taco seasoning, smoked paprika, red pepper flakes, salt, and pepper. Cook 30 seconds until fragrant.
- Pour in beef broth. Reduce heat to medium-low, cover, and simmer 8–10 minutes until potatoes are fork-tender and most liquid is absorbed.
- Sprinkle cheddar over the top. Cover 1–2 minutes until melted.
- Garnish with parsley/cilantro and serve hot.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Use ground turkey or chicken for a leaner option.
- Top with sour cream, avocado, or salsa for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
Keywords: one pan dinner, cheesy beef skillet, taco skillet recipe, easy weeknight dinner, beef and potato hash