Make this fast, loaded skillet dinner featuring crispy potatoes topped with seasoned ground beef and melted cheese.
Author:Sofia Hartwell
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings
Category:Dinner
Method:Skillet/Broiling
Cuisine:Tex-Mex
Diet:Low Lactose
Ingredients
Scale
1.5 lbs frozen shredded hash browns or diced potatoes, thawed
1 tablespoon olive oil
1 lb ground beef
1 packet (1 oz) taco seasoning mix
1/2 cup water
2 cups shredded cheddar cheese
1/2 cup sour cream, for topping
1/4 cup salsa, for topping
2 tablespoons chopped green onions, for topping
Instructions
Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the thawed potatoes and cook, stirring occasionally, until they are golden brown and crispy, about 10 to 12 minutes. Remove potatoes from the skillet and set aside.
Add the ground beef to the same skillet. Cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Stir in the taco seasoning mix and water. Bring to a simmer and cook for 3 to 5 minutes, or until the sauce has thickened slightly.
Return the crispy potatoes to the skillet and mix them gently with the taco meat. Spread the mixture evenly across the bottom of the skillet.
Sprinkle the shredded cheddar cheese evenly over the top of the potato and meat mixture.
Place the skillet under a preheated broiler for 2 to 4 minutes, watching closely, until the cheese is melted and bubbly.
Remove the skillet from the oven. Top with sour cream, salsa, and chopped green onions before serving directly from the skillet.
Notes
If you prefer not to use the broiler, cover the skillet after adding the cheese and cook on low heat until the cheese melts completely.
Use pre-shredded potatoes for the fastest cooking time. If using raw diced potatoes, you may need to increase the initial cooking time.
Substitute ground turkey or black beans for the ground beef to change the protein source.