Cheesy Taco Potato Skillet with Avocado Dressing

Cheesy Taco Potato Skillet with Avocado Dressing

Table of Contents

Comfort food meets bold Tex-Mex flavor in this Cheesy Taco Potato Skillet with Avocado Dressing. Juicy, spiced ground beef is sautéed with golden, pan-crisped potatoes and topped with melted cheddar cheese and cherry tomatoes—then finished with a creamy, herbed avocado drizzle for the perfect tangy finish.

It’s a quick, one-pan recipe that’s ideal for busy weeknights, casual dinners, or even meal prep. Think taco night… but heartier, cheesier, and totally skillet-worthy!

Total Time

Prep Time: 15 minutes

Cook Time: 25–30 minutes

Total Time: ~45 minutes

Servings: 4

Ingredients

For the Skillet:

1 lb (450g) ground beef

1 tbsp olive oil

2 cups baby potatoes, sliced in half or rounds

1 tsp paprika

1 tsp ground cumin

1/2 tsp chili powder

1/2 tsp garlic powder

Salt and pepper, to taste

1 cup cherry tomatoes, halved

1 to 1½ cups shredded cheddar cheese

Fresh cilantro, chopped (for garnish)

For the Avocado Dressing:

1 ripe avocado

1/4 cup plain Greek yogurt or sour cream

1 tbsp olive oil

Juice of 1 lime

1 garlic clove

2 tbsp chopped fresh cilantro

Salt, to taste

2–3 tbsp water (to adjust consistency)

Instructions

Prepare the Potatoes:

Heat 1 tbsp olive oil in a large oven-safe skillet over medium heat.

Add sliced baby potatoes. Season with salt, pepper, and half of the paprika and cumin.

Sauté for about 10–12 minutes until golden brown and fork-tender. Remove and set aside.

Cook the Beef:

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In the same skillet, add ground beef. Season with the remaining spices (paprika, cumin, chili powder, garlic powder).

Cook until browned and fully cooked through. Drain any excess fat if necessary.

Assemble the Skillet:

Reduce heat to low. Add the potatoes back to the skillet and toss with the beef.

Top with halved cherry tomatoes and a generous layer of shredded cheddar cheese.

Cover and let the cheese melt, or broil in the oven for 2–3 minutes until bubbly and golden.

Make the Avocado Dressing:

In a blender or food processor, combine all dressing ingredients. Blend until smooth. Add water to thin if needed.

Serve:

Drizzle avocado dressing over the hot skillet.

Garnish with chopped cilantro.

Serve straight from the pan!

Tips for Success

Parboil Potatoes for Speed: If you’re short on time, parboil the potatoes for 5–6 minutes before sautéing. This helps them crisp up faster in the skillet.

Use a Cast Iron Skillet: A cast iron skillet gives great sear to the potatoes and evenly melts the cheese.

Melt Cheese Evenly: Cover the skillet with a lid after adding cheese to help it melt smoothly. Or place under the broiler for 2–3 minutes for golden bubbles.

Adjust Seasoning to Taste: Taco seasoning can be salty—taste before adding extra salt.

Creamy Avocado Dressing: For extra smooth dressing, blend in a touch of olive oil or a spoonful of mayonnaise.

Variations to Try

Vegetarian Version: Replace ground beef with black beans, lentils, or seasoned tofu crumbles.

Different Meats: Ground turkey, chicken, or even chorizo can bring a new flavor twist.

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Low-Carb Option: Swap baby potatoes for roasted cauliflower or zucchini slices.

Cheese Swap: Try Monterey Jack, pepper jack, or a Mexican cheese blend for added flavor.

Tex-Mex Add-Ins: Add canned corn, black olives, green onions, or chopped jalapeños for color and taste.

Spice It Up: Sprinkle crushed red pepper flakes or hot sauce into the beef mixture.

Crunch Factor: Add crushed tortilla chips or toasted pepitas on top just before serving.

Q&A

Q: Can I make this dish vegetarian?
A: Yes! You can swap the ground beef with black beans, lentils, or meatless crumbles for a protein-rich vegetarian version.

Q: What potatoes work best?
A: Baby potatoes or red potatoes work best for skillet crisping. Yukon gold is a great alternative. Thinly sliced russets also work—just soak them in cold water for 10 minutes first to reduce starch and prevent sticking.

Q: Can I prep this ahead of time?
A: Yes. Cook the beef and potatoes, then reheat and add cheese/toppings just before serving. The avocado dressing can be made up to 2 days ahead—just store it in an airtight container with plastic wrap pressed against the surface to prevent browning.

Q: What can I serve with it?
A: This dish is great on its own, but you can serve it with a side of rice, a green salad, or warm tortillas for scooping.

Q: Can I use pre-made taco seasoning?
A: Absolutely! Substitute the cumin, paprika, garlic, and chili powder with about 1 tablespoon of your favorite taco seasoning mix.

Nutrition Estimate (per serving)

Based on 4 servings:

Calories: ~480

Protein: 26g

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Fat: 32g

Carbohydrates: 24g

Fiber: 6g

(May vary depending on cheese, beef, and dressing quantities)

Conclusion

This Cheesy Taco Potato Skillet with Avocado Dressing is the ultimate comfort food mash-up—savory, creamy, cheesy, and fresh. With just one skillet and a handful of ingredients, you’ll have a crowd-pleasing meal that’s perfect for Taco Tuesday or any night you need something bold and delicious.