Taco Seasoned Meat and Potatoes

Elevate your weeknight dinners with this hearty and flavorful Taco Seasoned Meat and Potatoes recipe! A savory blend of ground beef, tender golden-brown russet potatoes, and aromatic spices like cumin, chili powder, and paprika come together in one skillet for maximum flavor and minimal cleanup. The dish is perfectly seasoned with a hint of heat from red pepper flakes, while a touch of beef broth ensures the potatoes are melt-in-your-mouth tender. Top it with gooey melted cheddar cheese and fresh cilantro for a burst of flavor and color. This quick 45-minute recipe is perfect for busy families and can be enjoyed as a standalone meal or paired with warm tortillas for a taco-inspired twist. Bold, comforting, and easy to make, this recipe brings a creative spin to classic meat-and-potato dishes!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound ground beef
• 4 medium russet potatoes
• 2 tablespoons olive oil
• 1 medium onion
• 2 large garlic cloves
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 0.5 teaspoons oregano
• 0.5 teaspoons salt
• 0.5 teaspoons black pepper
• 0.25 teaspoons red pepper flakes
• 0.25 cup water or beef broth
• 0.5 cup shredded cheddar cheese (optional)
• 2 tablespoons chopped cilantro (optional)

Directions

Step 1

Peel the potatoes and cut them into small 1/2-inch cubes. Finely chop the onion and mince the garlic cloves.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes and cook for 8-10 minutes, stirring occasionally, until they start to turn golden but aren't fully cooked yet. Remove the potatoes from the skillet and set aside.

Step 3

In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.

Step 4

Add the ground beef to the skillet and cook, breaking it apart with a spoon or spatula, until browned and fully cooked, about 6-8 minutes. Drain any excess grease, if needed.

Step 5

Stir in the minced garlic, paprika, chili powder, cumin, oregano, salt, black pepper, and red pepper flakes. Cook for 1 minute to toast the spices.

Step 6

Add the partially cooked potatoes back into the skillet. Pour in the water or beef broth, and stir everything well. Cover the skillet with a lid and let the mixture simmer over medium-low heat for 10 minutes, or until the potatoes are tender and the liquid has evaporated.

Step 7

Remove the lid, taste, and adjust seasoning as needed. If desired, sprinkle the shredded cheddar cheese on top and let it melt over the mixture by covering the skillet for 1-2 minutes.

Step 8

Garnish with chopped cilantro, if using, and serve warm. This dish pairs well with warm tortillas or on its own for a satisfying meal.

Nutrition Facts

Serving size	(1465.4g)

Amount per serving	% Daily Value*
Calories	2262.3

Total Fat 127.5g	0%
Saturated Fat 48.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 381.1mg	0%
Sodium 1995.1mg	0%
Total Carbohydrate 178.9g	0%
Dietary Fiber 17.2g	0%
Total Sugars 15.5g
Protein 114.1g	0%

Vitamin D 12IU	0%
Calcium 636.8mg	0%
Iron 19.0mg	0%
Potassium 5421.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.5%

Protein: 19.7%

Carbs: 30.9%