A hearty, one-pan comfort meal that combines crispy skillet potatoes, seasoned ground beef, vibrant salsa, and a generous blanket of melted cheddar cheese.
Ingredients
The Base & Meat
- Potatoes: 4 medium (about 600g), peeled and diced into small, even 1/2-inch cubes (Yukon Gold or Russet work best)
- Ground Beef: 400g (lean)
- Olive Oil: 2 tablespoons (divided)
- Butter: 1 tablespoon
- Yellow Onion: 1 medium, finely diced
- Garlic: 3 cloves, minced
The Taco Seasoning
(Or use 1 packet / 2 tablespoons of store-bought taco seasoning)
- Chili Powder: 1.5 teaspoons
- Cumin: 1 teaspoon
- Paprika: 1 teaspoon
- Garlic Powder: 1/2 teaspoon
- Onion Powder: 1/2 teaspoon
- Dried Oregano: 1/2 teaspoon
- Salt & Black Pepper: To taste
The Finish
- Salsa: 1/2 cup (mild or medium, drained slightly if very watery)
- Cheddar Cheese: 1.5 cups, freshly shredded
- Water or Beef Broth: 60ml (1/4 cup)
- Fresh Cilantro or Green Onions: 2 tablespoons, chopped (for garnish)
Instructions
1. Pan-Fry the Potatoes
- Place the diced potatoes in a bowl of cold water for 10 minutes to remove excess starch, then drain and pat them completely dry with paper towels.
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large, oven-safe skillet (like cast iron) over medium heat.
- Add the diced potatoes in a single layer. Season with a pinch of salt and pepper.
- Cook undisturbed for 4 to 5 minutes to get a golden crust, then toss and continue cooking for 12 to 15 minutes, stirring occasionally, until the potatoes are fork-tender and golden brown all over. Remove the potatoes from the skillet and set them aside.
2. Brown the Beef and Aromatics
- In the same skillet, add the remaining 1 tablespoon of olive oil over medium-high heat.
- Add the diced onion and cook for 3 to 4 minutes until softened and translucent.
- Add the minced garlic and ground beef. Break the beef apart with a wooden spoon and cook until completely browned and no pink remains (about 6 to 7 minutes). Drain any excess grease if necessary.
3. Season and Combine
- Sprinkle the taco seasoning spices (chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, and pepper) directly over the cooked ground beef and onions. Stir well for 1 minute until fragrant.
- Pour in the water (or beef broth) and stir, scraping up any browned bits from the bottom of the pan.
- Add the salsa and the cooked potatoes back into the skillet with the beef. Toss everything together gently until combined and heated through.
4. Melt the Cheese and Serve
- Turn the heat down to low. Smooth the surface of the beef and potato mixture into an even layer.
- Generously cover the entire top with the freshly shredded cheddar cheese.
- Cover the skillet with a lid (or a sheet of foil) and let it sit on low heat for 3 to 5 minutes, or until the cheese is completely melted and bubbling. (Optional: Place the oven-safe skillet under a hot oven broiler for 2 minutes at the end to get a golden, bubbly cheese crust).
- Garnish with chopped fresh cilantro or green onions before serving straight from the skillet.