Main Dishes · 60 minutes

Taco Potato Skillet

Name: Taco Potato Skillet
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4-5 servings
Ingredients: 1 tbsp olive oil; 1 lb ground beef; 1 yellow onion, chopped; 1 tsp salt; 1 tsp black pepper; 1 large leek or 2 smaller ones, white and light green parts, chopped and rinsed; 1 packet taco seasoning; 1 cup beef broth; 1 and 1/2 cup heavy cream; 1.5 lb russet or Yukon Gold potatoes, sliced 1/8 inch thick; 1 cup shredded cheese (I used half cheddar half mozarella)

By Frida Sofia60 min totalServes 4-5 servings

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I know this sounds like a weird combination. It's basically scalloped potatoes meets tacos. But it really works and it is so comforting.

You get veggies, carbs and protein all in one skillet, which is pretty much my whole checklist for a weeknight dinner. And it's so easy. Brown the beef, dump everything in, let the potatoes soften on the stove, cheese on top, into the oven.

Why You'll Love This

•One pan, one mess. Stovetop and oven, same skillet.
•Easy to stretch. Add a can of beans or another potato and you have eight servings.
•Taco night comfort food, no tortillas required!

Ingredients

Ground beef

Ground turkey, chicken, or chorizo all work, and Italian sausage in particular is great here.

Potatoes

Russets release the most starch, which thickens the sauce for you, but they go soft fast. Yukon Golds hold their shape better and taste a little buttery, so pick based on whether you want sliceable layers or something closer to a creamy mash. Do not use red potatoes, they stay waxy and never drink up the cream.

Leek

This is the one ingredient I would not skip! Rinse it well after chopping, because grit hides between the layers. A second onion or a bundle of scallions will do in a pinch.

Heavy cream

Half and half works if you add a teaspoon of cornstarch, but skim milk will split on you. Evaporated milk is a surprisingly good and cheaper stand in.

Storage

Fridge: Cool completely, cover tightly, and refrigerate up to 4 days. The sauce sets up firm when cold, which is normal.
Freezing: It freezes, but honestly it is not my favorite. Cream sauces can go slightly grainy and potatoes get a bit soft on the thaw. If you want to, freeze in portions up to 2 months, thaw overnight in the fridge, and reheat gently with extra liquid.