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. Preheat oven to 400°F.
2. Dice potatoes into small, even pieces. In a bowl, toss with olive oil, salt, paprika, garlic powder, onion powder, and pepper.
3. Spread onto a greased baking sheet in a single layer.
4. Bake 20 minutes, flip, then bake another 20-25 minutes until golden and crispy. Taste and add more salt if needed.
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.
6. Mix tomatoes, jalapeño, onion, cilantro, lime juice, and salt to make fresh pico. Set aside.
7. Once potatoes are done, add them straight into the skillet with the taco meat. Stir gently to combine.
8. Pour warm queso over the top. Finish with pico, mild sauce, and guacamole.
9. Serve straight from the skillet with chips or tortillas, or just eat it as is.