Cheesy Potato Taco Skillet

Ingredients

• For the potatoes
• 4 large russet potatoes, peeled and diced small
• 3 tbsp olive oil
• 1½ tsp salt
• 1½ tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper
• For the taco beef
• 1 lb ground beef
• 1 taco seasoning packet For the queso
• 1 container cheese sauce, I used Gordo's Homestyle
• For the pico de gallo
• 2 large tomatoes, diced
• 1 jalapeño, finely diced
• ½ yellow onion, diced
• 1 bunch cilantro, chopped
• Juice of 1 lime
• Salt to taste
• Toppings
• Taco Bell mild sauce, Found at Walmart
• Fresh pico
• Guacamole

Instructions

1. 1

   Preheat oven to 400°F.

2. 2

   Dice potatoes into small, even pieces. In a bowl, toss with olive oil, salt, paprika, garlic powder, onion powder, and pepper.

3. 3

   Spread onto a greased baking sheet in a single layer.

5. 4

   Bake 20 minutes, flip, then bake another 20-25 minutes until golden and crispy. Taste and add more salt if needed.

6. 5

   While potatoes finish baking, brown ground beef in a large skillet. Drain excess grease if needed. Add taco seasoning and cook according to packet instructions.

7. 6

   Mix tomatoes, jalapeño, onion, cilantro, lime juice, and salt to make fresh pico. Set aside.

9. 7

   Once potatoes are done, add them straight into the skillet with the taco meat. Stir gently to combine.

10. 8

    Pour warm queso over the top. Finish with pico, mild sauce, and guacamole.

11. 9

    Serve straight from the skillet with chips or tortillas, or just eat it as is.