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Loaded Taco Potato Skillet Bake

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This easy one-pan comfort meal combines seasoned taco beef, crispy-edged potatoes, and melty cheese for a hearty, crowd-pleasing casserole. Perfect for busy weeknights or casual gatherings, it’s customizable and packed with bold flavor.

Ingredients

Scale
  • 1 1/2 pounds Yukon Gold or Russet potatoes, thinly sliced (skin on or peeled)
  • 1 pound ground beef (85% lean recommended, or substitute ground turkey/chicken)
  • 1 cup yellow onion, diced (about 1 medium onion)
  • 2 cloves garlic, minced
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (10-ounce) can diced tomatoes with green chilies (such as Rotel), undrained
  • 1/2 cup salsa (jarred or homemade)
  • 2 tablespoons taco seasoning
  • 1 teaspoon smoked paprika (optional)
  • Salt and pepper, to taste
  • 2 tablespoons olive oil (divided)
  • 2 cups shredded cheddar cheese (mild or sharp, or Mexican blend)
  • 1 cup Monterey Jack cheese, shredded (or mozzarella/pepper jack)
  • 1/2 cup sour cream or Greek yogurt (for topping)
  • 1/2 cup diced fresh tomatoes (for topping)
  • 1/4 cup sliced green onions (for topping)
  • 1/4 cup fresh cilantro, chopped (for topping)
  • 1 jalapeño, thinly sliced (for topping, optional)
  • 1 avocado, diced (for topping)
  • Hot sauce, for serving (optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Slice potatoes into thin rounds (about 1/8-inch thick). Toss with 1 tablespoon olive oil, salt, and pepper. Set aside.
  3. Heat oven-safe skillet over medium-high. Add 1 tablespoon olive oil and diced onion. Sauté 3–4 minutes until softened. Add garlic and cook 30 seconds.
  4. Add ground beef. Break up and brown for 6–8 minutes until no longer pink. Drain excess fat if needed.
  5. Add taco seasoning, smoked paprika (if using), salt, and pepper. Stir to coat. Add diced tomatoes with green chilies, salsa, and black beans. Mix and simmer 2–3 minutes until bubbly and slightly thickened. Adjust seasoning as needed.
  6. Remove skillet from heat. Arrange potato slices evenly over beef mixture, overlapping slightly. Drizzle with remaining olive oil and sprinkle with salt.
  7. Cover skillet with foil and bake for 20 minutes to steam potatoes.
  8. Remove foil. Sprinkle cheddar and Monterey Jack cheese evenly over potatoes. Bake uncovered for 15–20 minutes until cheese is bubbly and golden and potatoes are fork-tender.
  9. Optional: Broil for 2–3 minutes for extra golden top. Watch closely.
  10. Let skillet bake rest for 5–10 minutes before serving.
  11. Top with sour cream, diced tomatoes, green onions, cilantro, jalapeño, avocado, and hot sauce as desired. Serve hot.

Notes

For best results, slice potatoes thin and evenly. Customize with your favorite toppings and protein swaps. If potatoes aren’t tender after baking, cover and bake longer. Use low-sodium beans and seasoning to reduce sodium. Can be made vegetarian or dairy-free with easy swaps.

Nutrition

Keywords: taco skillet, potato casserole, one pan dinner, comfort food, easy weeknight meal, loaded taco bake, cheesy casserole, gluten-free, family dinner

Find it online: https://realityeats.com/loaded-taco-potato-skillet-bake-recipe-easy-one-pan-comfort-meal/