Chef Jake Thompson - Comfort Food Specialist
👨‍🍳 Skillet Master

Recipe by Mitchell

🎓 Home Cook Favorite ⏰ Budget Meal Pro 🍽️ Tex-Mex Enthusiast

❤️ My Recipe Story

"I created this recipe on a night when we ran out of taco shells but had a bag of potatoes staring at me. The combination of crispy fried potatoes with savory taco meat was an instant hit. It's now our favorite way to eat tacos—no messy shells crumbling in your hands, just pure comfort in a bowl."

Jake specializes in family-friendly meals that maximize flavor without destroying the kitchen. His skillet recipes are legendary for being both quick and satisfying.

View All Mitchell's Recipes →
A rustic bowl filled with golden cubed potatoes and taco meat, topped with sour cream, red onions, and cilantro

Getting the Potatoes Perfect

The key to this dish is ensuring the potatoes are crispy, not mushy. Cut them into uniform, small cubes (about 1/2 inch) so they cook quickly and evenly. Using a large skillet ensures they have enough room to sear rather than steam.

Don't rush the potatoes. Let them develop a golden crust before stirring. If you have time, soaking the cubed potatoes in cold water for 20 minutes to remove starch creates an even crispier exterior.

💡 Professional Tip

If you want extra flavor, cook the potatoes in a mix of butter and oil, and sprinkle them with a little seasoned salt before adding them back to the beef.

Frequently Asked Questions

Yes! Frozen diced hash browns work great. You can skip the peeling and chopping steps. Just cook them according to package directions before adding the beef.

It depends on your taco seasoning. Use a mild packet for kids, or add extra cayenne pepper and diced jalapeños if you prefer heat.

Absolutely. Store the beef and potato mixture separately from the cold toppings. It reheats well in the microwave or air fryer.

Avocado, guacamole, salsa verde, black olives, pickled jalapeños, and lime wedges are all excellent additions.

Yes, sweet potatoes add a lovely sweetness that pairs well with the spicy taco seasoning. They may cook slightly faster than Russets.

No, if you cut them small enough, they will pan-fry perfectly in about 15 minutes without pre-boiling.

Yes, ground turkey or chicken works perfectly. You may need a little extra oil when cooking the onions since the meat is leaner.

Simply omit the cheese and sour cream, or use plant-based alternatives. The seasoned beef and potatoes are flavorful enough on their own.

Recipe Troubleshooting Guide

✅

Soggy Potatoes

Problem: Potatoes are soft and mushy instead of crispy

Solution: You likely overcrowded the pan or stirred too often. Cook in batches if your pan is small, and let them sit for minutes at a time to sear.

✅

Dry Beef

Problem: The meat mixture is too dry

Solution: Add a splash more water or beef broth when simmering the taco seasoning. The potatoes will absorb some moisture, so a little extra liquid helps.

✅

Potatoes sticking

Problem: Potatoes are sticking to the bottom of the skillet

Prevention: Ensure the pan is hot before adding oil, and don't try to flip the potatoes until they release naturally. Use a non-stick or well-seasoned cast iron skillet.

✅

Bland Flavor

Problem: Dish lacks punch

Recovery: Potatoes soak up a lot of salt. Make sure to salt the potatoes while frying, in addition to the taco seasoning on the beef.

✅

Undercooked Potatoes

Problem: Potatoes are hard in the middle

Prevention: Cover the pan for 3-4 minutes during the potato cooking phase to steam the centers, then uncover to crisp up the outside.

✅

Greasy Finish

Too Sweet: N/A

Too Salty: Add a squeeze of lime juice to cut the fat

Bland: Drain the beef fat before adding the water and seasoning if using 80/20 beef

Raw ingredients including ground beef, russet potatoes, red onion, cheddar cheese, and cilantro on a marble surface

Ingredient Notes

Russet potatoes are the top choice here because their high starch content yields the best crispy exterior and fluffy interior. Yukon Golds are a good second choice for a creamier texture.

Freshly grating your cheddar cheese makes a huge difference. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly into that gooey layer you want on top of the hot beef.

Essential Ingredient Notes

  • Taco Seasoning: Homemade seasoning allows you to control the sodium, but a high-quality packet works great for convenience.
  • Sour Cream: Full-fat sour cream offers the best cooling contrast to the warm, spiced beef. Greek yogurt is a healthy alternative.
  • Red Onion: Using raw red onion as a topping adds a necessary sharp crunch that cuts through the richness of the meat and cheese.
A skillet filled with browned ground beef and golden fried potatoes being tossed together

Serving the Bowl

This is a "build-your-own" style meal. Serve the hot beef and potato mixture straight from the skillet, and set out small bowls of various cold toppings so everyone can customize their plate.

The contrast between the hot, savory hash and the cold, fresh toppings like sour cream and tomatoes is what makes this dish special. Don't skip the fresh cilantro—it brightens up the entire flavor profile.

The Potato Toss

When combining the cooked beef and crispy potatoes, fold them gently. You want to mix the flavors without breaking the potato cubes or making the crust soggy.

Cheesy Ground Beef & Potato Taco Bowls

Prep 15 min
Cook 20 min
Serves 4 servings
Level Easy

📋 Ingredients

The Skillet Base

  • 1 cup cheddar cheese, shredded
    Mild or sharp depending on preference
  • 1/2 cup sour cream
    For creamy contrast
  • 2 Roma tomatoes, diced
    Freshness and acidity
  • 1/4 cup red onion, chopped
    For crunch and bite
  • Fresh cilantro
    Roughly chopped for garnish

Fresh Toppings

  • 450g (1 lb) ground beef
    85/15 lean-to-fat ratio is ideal
  • 4 medium Russet potatoes
    Peeled and cubed into 1/2 inch pieces
  • 1 tbsp olive oil
    For frying the potatoes
  • 1 medium onion, diced
    Yellow or white onion
  • 2 tbsp taco seasoning
    Or 1 packet
  • 1/2 cup water
    To create the sauce

Instructions

  1. Cook the Potatoes

    Heat olive oil in a large skillet over medium-high heat. Add the cubed potatoes and cook, stirring occasionally to ensure even browning. Cook until golden brown and fork-tender, about 12-15 minutes. Remove potatoes from pan and set aside on a plate.

  2. Brown the Beef

    In the same skillet (no need to clean it), add the ground beef and diced onion. Cook until the beef is fully browned and crumbled, and onions are soft (about 5-7 minutes).

  3. Season

    Drain excess grease if the pan is too oily. Sprinkle the taco seasoning over the beef and pour in the water. Simmer for 2-3 minutes until the liquid reduces and coats the meat.

  4. Combine

    Add the cooked potatoes back into the skillet with the beef mixture. Toss gently to combine everything and let it heat through for 1 minute.

  5. Top and Serve

    Remove from heat. Top with shredded cheese and let it melt slightly. Serve in bowls garnished with dollops of sour cream, diced tomatoes, red onion, and cilantro.

Recipe Notes & Tips

Storage

Leftovers keep well for up to 4 days in the fridge. Reheat in a skillet to crisp up the potatoes again, or microwave for convenience.

Make it Spicy

Add diced jalapeños to the onion step, or top with hot sauce and chipotle powder for an extra kick.

Vegetarian Swap

Replace the ground beef with black beans and corn, or use a plant-based meat crumble substitute. The cooking method remains the same.