Skillet Mexican Potatoes
Top golden brown potatoes with your favorite taco ingredients for gluten free skillet Mexican potatoes the family will love!
Servings: 4
Calories: 630kcal
Ingredients
- 3 tablespoons olive oil
- 4-5 cups diced skin-on white potatoes (about 3 large potatoes cut into 1/2" chunks)
- 3/4 pound ground beef
- 2 tablespoons taco seasoning
- 1 tablespoon water
- 1 1/2 cups shredded Colby cheese
- 1 cup pico de gallo
- Sour cream optional
Instructions
- In a cast-iron skillet, heat oil over medium heat. Once the oil is hot, add potatoes. Cook and stir for 20-25 minutes until the potatoes are tender. The time will depend on the size of the potato chunks.
- While the potatoes are cooking, brown the ground beef in another skillet. Drain off the fat.
- Add taco seasoning and water to the ground beef and stir to coat.
- Once the potatoes are cooked, top the potatoes with the ground beef, then sprinkle cheese over the beef.
- Broil potatoes on high for about 3 minutes, until the cheese is melted. Watch the potatoes carefully while they are under the broiler.
- Remove the potatoes from the oven and top them with pico de gallo and sour cream, if desired.
- Serve immediately.
Nutrition
Calories: 630kcal | Carbohydrates: 35g | Protein: 30g | Fat: 41g | Saturated Fat: 16g | Cholesterol: 104mg | Sodium: 841mg | Potassium: 1138mg | Fiber: 5g | Sugar: 5g | Vitamin A: 810IU | Vitamin C: 27.7mg | Calcium: 384mg | Iron: 8.9mg