Taco Potatoes

I’ve been sharing quick and never-basic meals online for over a decade, and this is exactly the kind of recipe that works for real life—simple steps, no fancy stuff, and no bland bites. Everything cooks in one skillet, so it's hard to mess up, from the crispy potatoes to the seasoned meat and melty cheese. I load this up with toppings and make it a taco potato bowl.

Why These Ingredients Work in Taco Potatoes

• Olive Oil: This is what gets everything started. You’ll use it to sauté the onions and garlic and get the potatoes golden and crisp around the edges.
• Potatoes: They’re the star of the show! Crispy on the outside, soft on the inside—kind of like a hash-meets-loaded taco filling. They soak up the flavors from the meat and spices and turn this into a full meal, not just a side.
• Ground Beef, Turkey, or Sausage: This is your protein base and where all that taco-style heartiness comes from. You can use whatever you’ve got on hand—beef for a classic flavor, turkey for something leaner, or sausage if you want extra spice and seasoning built right in.
• Onions: I always buy pre-chopped veggies to save time. Onions help build that taco-style flavor base.
• Garlic Cloves: Pre-peeled garlic is another fave because it saves time! Garlic makes everything better. It gives you that savory, mouthwatering kick and adds another layer of flavor that pulls the whole dish together.
• Cheese: Melted cheese on top makes this recipe feel cozy and crave-worthy. It ties everything together and adds that gooey, melty finish that makes people come back for seconds.
• Canned Diced Tomatoes and Chilies: They brighten up the dish and give it a Tex-Mex feel, kind of like a shortcut to adding salsa right into the skillet.

How to Make Taco Potatoes

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and cook until they start to brown.
2. Push the potatoes to the side of the pan, then add the ground beef. Break down the beef into smaller chunks. Cook until browned and fully cooked through.
3. Drain any excess grease and fat from the pan. Add the spices, onions, garlic, and drained tomatoes with chilies. Stir well to combine.
4. Adjust the heat on the pan to low and place the lid on the pan. Allow the potatoes to simmer.
5. Once the potatoes have softened, turn the heat off of the pan and sprinkle grated cheese on top. Return the lid to the pan and allow the cheese to melt.

Additions and Toppings

I make these into taco potato bowls and load up the toppings. It's an easy way to keep switching up the recipe so I can enjoy it time and time again without getting bored.

• My High Protein Queso with Cottage Cheese
• Sour Cream or Plain Greek Yogurt
• Avocado
• Salsa
• Pico de Gallo
• Black beans
• Corn
• Bell peppers
• Jalapeños
• Green chiles
• Cilantro
• Lime juice
• Cooked bacon
• Chorizo
• Cooked rice
• Sautéed mushrooms

Frequently Asked Questions and Pro Tips

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Taco Potatoes

Brandi Crawford

I’ve been sharing quick and never-basic meals online for over a decade, and this is exactly the kind of recipe that works for real life—simple steps, no fancy stuff, and no bland bites. Everything cooks in one skillet, so it's hard to mess up, from the crispy potatoes to the seasoned meat and melty cheese. I load this up with toppings and make it a taco potato bowl.

4.75 from 4 votes

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course dinner, lunch

Cuisine American

Servings 4 servings

Calories 495 kcal

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Ingredients

  

1x2x3x

• 1 teaspoon olive oil
• 1 pound potatoes Diced into 1 inch chunks. I use russet potatoes.
• 1 pound ground beef, turkey, or sausage
• ½ cup diced onions
• 3 garlic cloves Minced
• 15.5 oz canned diced tomatoes and chilies Drained
• 1-2 cups grated cheddar cheese

Homemade Taco Seasoning (Use a store-bought packet if you wish)

• 1 tablespoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• salt and pepper to taste
• ½-1 teaspoon cayenne pepper Optional for spicy

Instructions

 

• In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and cook for 3-4minutes, stirring occasionally, until they start to brown.
  1 teaspoon olive oil, 1 pound potatoes
• Push the potatoes to the side of the pan, then add the ground beef. Break down the beef into smaller chunks. Cook until browned and fully cooked through.
  1 pound ground beef, turkey, or sausage
• Drain any excess grease and fat from the pan. Add the spices, onions, garlic, and drained tomatoes with chilies. Stir well to combine.
  ½ cup diced onions, 3 garlic cloves, 15.5 oz canned diced tomatoes and chilies, 1 tablespoon chili powder, 1 teaspoon cumin, ½ teaspoon smoked paprika, salt and pepper to taste, ½-1 teaspoon cayenne pepper
• Adjust the heat on the pan to low and place the lid on the pan. Allow the potatoes to simmer for 10-15 minutes or however long it takes for the potatoes to soften. Remove the lid every 5 minutes and stir to ensure the potatoes don't stick to the pan.
• Once the potatoes have softened, turn the heat off of the pan and sprinkle grated cheese on top. Return the lid to the pan and allow the cheese to melt. It usually takes 1-2 minutes.
  1-2 cups grated cheddar cheese

Notes

Yukon gold or russet potatoes work great because they hold their shape and crisp up nicely.

Feel free to bake or air fry your potatoes instead of cooking them on the stove. You can roast the potatoes at 425°F until crispy, then mix them with cooked seasoned meat and toppings. For the air fryer, cook at 400 degrees for 15-20 minutes until crispy.

 

Nutrition

Serving: 1servingCalories: 495kcalCarbohydrates: 24gProtein: 36gFat: 27g

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Nutrition Data

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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