Cheesy Taco Potato Skillet | Cooking from the Cantry

Name: Cheesy Taco Potato Skillet with Home-Canned Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 1 pound ground beef; 1 medium onion, diced or thinly sliced; 1 tablespoon olive oil or butter, if needed; 3 tablespoons taco seasoning or 1 packet of your favorite taco seasoning; 1 cup water, plus more if needed; 1 can (10 ounces) diced tomatoes with green chiles, undrained; 1 quart home-canned cubed potatoes, drained and rinsed; 1 pint home-canned corn, drained, or one 15-ounce can of corn, drained; 1–2 cups shredded cheddar, Colby, Monterey Jack, or a combination

This cheesy taco potato skillet is one of those recipes that is handy to have around. You can adjust almost everything based on what you have, and it will likely still turn out well—as long as you put enough cheese on top.

Add beans, bell peppers, or fresh tomatoes to bulk it up. Use salsa instead of diced tomatoes with green chiles. Change the cheese, add more vegetables, or serve it wrapped in tortillas.

More importantly, this is another practical way to turn your home-canned ingredients into dinner. Potatoes, corn, tomatoes, salsa, and beans can all find their way into this skillet, making it exactly the kind of meal I had in mind when I started Cooking from the Cantry.

Suggested alt text: Cheesy taco potato skillet with ground beef, home-canned potatoes, corn, tomatoes, and melted cheese

Why You’ll Love This Taco Potato Skillet

This recipe is:

Made in one skillet
Easy to adjust
Made with basic pantry ingredients
A practical way to use home-canned potatoes and corn
Hearty enough to serve on its own
Easy to turn into tacos, burritos, or rice bowls

It is also a good clean-out-the-pantry-or-refrigerator meal. A partial jar of salsa, half a bell pepper, leftover cooked beans, or several kinds of cheese can all be put to good use.

Cheesy Taco Potato Skillet with Home-Canned Potatoes

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Make a cheesy taco potato skillet with ground beef, home-canned potatoes, corn, tomatoes, and melted cheese for an easy one-pan dinner.

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Ingredients

1 pound ground beef
1 medium onion, diced or thinly sliced
1 tablespoon olive oil or butter, if needed
3 tablespoons taco seasoning or 1 packet of your favorite taco seasoning
1 cup water, plus more if needed
1 can (10 ounces) diced tomatoes with green chiles, undrained
1 quart home-canned cubed potatoes, drained and rinsed
1 pint home-canned corn, drained, or one 15-ounce can of corn, drained
1–2 cups shredded cheddar, Colby, Monterey Jack, or a combination

Instructions

Heat a large, deep skillet over medium heat. Add the ground beef and onion. If you are using very lean ground beef, add 1 tablespoon of olive oil or butter.
Cook until the ground beef is browned and the onion has softened, breaking the meat apart as it cooks. Drain the excess grease.
Add the taco seasoning and 1 cup of water. Stir until the seasoning is evenly distributed.
Stir in the undrained tomatoes, potatoes and corn. Add any optional beans or vegetables at this point.
Add more water as needed so there is enough liquid for the mixture to boil without scorching.
Cover the skillet and bring the mixture to a boil. Boil for 10 minutes at elevations below 1,000 feet, adding 1 additional minute for every additional 1,000 feet of elevation. Stir occasionally and add more water if necessary.
After the full boiling time, remove the lid. Continue cooking until the excess liquid has evaporated and the mixture reaches your preferred consistency.
Sprinkle the shredded cheese evenly over the skillet.
Cover and cook for approximately 2–3 minutes, or until the cheese has melted.
Add your favorite toppings and serve.

Notes

The cooking time may change depending on how much liquid you have to start with.

Ingredients for Cheesy Taco Potato Skillet

1 pound ground beef
1 medium onion, diced or thinly sliced
1 tablespoon olive oil or butter, if needed
3 tablespoons taco seasoning or 1 packet of your favorite taco seasoning
1 cup water, plus more if needed
1 can (10 ounces) diced tomatoes with green chiles, undrained
1 quart home-canned cubed potatoes, drained and rinsed
1 pint home-canned corn, drained, or one 15-ounce can of corn, drained
1–2 cups shredded cheddar, Colby, Monterey Jack, or a combination

Optional Additions

1 can black or pinto beans, drained and rinsed
1 bell pepper, diced
Fresh tomatoes, diced
Jalapeños
Additional corn
Salsa
Chopped green chiles

ingredients for cheesy taco potato skillet including tomatoes, corn, ground beef, canned potatoes, cheese, and taco seasoning

A Note About the Liquid

The amount of water you need will vary depending on your skillet, the amount of liquid in the tomatoes, and any additional ingredients you add.

Begin with 1 cup of water. After adding the remaining ingredients, add more as needed so the mixture can maintain a boil without drying out or scorching. Once the full boiling time is complete, remove the lid and cook off any excess liquid.

How to Make a Taco Potato Skillet with Home-Canned Potatoes

Heat a large, deep skillet over medium heat. Add the ground beef and onion. If you are using very lean ground beef, add 1 tablespoon of olive oil or butter.
Cook until the ground beef is browned and the onion has softened, breaking the meat apart as it cooks. Drain the excess grease.
Add the taco seasoning and 1 cup of water. Stir until the seasoning is evenly distributed.
Stir in the undrained tomatoes, potatoes and corn. Add any optional beans or vegetables at this point.
Add more water as needed so there is enough liquid for the mixture to boil without scorching.
Cover the skillet and bring the mixture to a boil. Boil for 10 minutes at elevations below 1,000 feet, adding 1 additional minute for every additional 1,000 feet of elevation. Stir occasionally and add more water if necessary.
After the full boiling time, remove the lid. Continue cooking until the excess liquid has evaporated and the mixture reaches your preferred consistency.
Sprinkle the shredded cheese evenly over the skillet.
Cover and cook for approximately 2–3 minutes, or until the cheese has melted.
Add your favorite toppings and serve.

onions, seasoning, and browned ground beef ready to be made into a cheesy taco potato skillet

onions, seasoning, potatoes, corn, tomatoes and browned ground beef ready to be made into a cheesy taco potato skillet

Toppings for a Taco Potato Skillet

Put out several toppings and let everyone finish their own serving:

Sour cream
Chopped cilantro
Sliced jalapeños
Diced avocado
Green onions
Fresh tomatoes
Salsa
Crushed tortilla chips
Lime wedges

finished cheesy taco potato skillet with fixings

Tips for the Best Cheesy Taco Potato Skillet

Use a Deep Skillet

A deep 12-inch skillet or braising pan works well for this recipe. A dutch oven works great, too. Just make sure you choose something that holds at least 4 quarts.

Stir the Potatoes Gently

Home-canned potatoes are already tender. Stir gently so they keep their shape instead of breaking down into the sauce.

Don’t Let the Skillet Dry Out Too Early

Keep enough liquid in the covered skillet to complete the boiling time of 10 minutes. Then remove the lid and allow the excess liquid to cook away.

Adjust the Taco Seasoning to Taste

Taco-seasoning blends vary in salt, spice, and intensity. Three tablespoons will create a well-seasoned skillet, but you can use less if your blend is particularly salty or spicy.

Add the Cheese Last

Wait until the skillet has reached the consistency you want before adding the cheese. Otherwise, the cheese may stick to the pan while you are trying to reduce the liquid.

Easy Variations Using What You Have

Add Beans

Add a drained and rinsed can of black beans or pinto beans. Beans will make the skillet more filling and can help stretch the ground beef farther.

Add More Vegetables

Bell peppers, fresh tomatoes, jalapeños, zucchini, or additional corn can all work.

Sauté firm vegetables such as bell peppers with the onion. Add softer vegetables along with the tomatoes and potatoes.

Use Salsa Instead of Tomatoes

Replace the diced tomatoes with green chiles with approximately 1–1½ cups of salsa.

Because salsa varies in thickness and saltiness, adjust the water and taco seasoning as needed.

Change the Meat

Instead of ground beef, try:

Ground turkey
Ground chicken
Ground venison
Shredded chicken
Leftover cooked beef
Home-canned ground beef

If you use already-cooked or home-canned meat, you can skip the browning step. Sauté the onion first, then add the meat with the remaining ingredients.

Make It Meatless

Omit the beef and use two cans of beans or a combination of beans and additional vegetables.

Change the Cheese

Cheddar, Colby, Monterey Jack, Pepper Jack, or a Mexican-style cheese blend will all work.

Use whatever melts well and is already in your refrigerator. This is not a recipe that needs to be overly particular about cheese.

Ways to Serve Cheesy Taco Potatoes

My family has several ways of eating this skillet.

Wrap It in a Tortilla

Spoon the filling into flour tortillas and serve it like a soft taco or burrito. If the mixture will be used as a filling, let a little more liquid cook away first.

Serve It Over Rice

Yes, I know—potatoes and rice. We’re not afraid of carbohydrates around here.

Rice is especially useful if you are feeding more people or want to stretch the skillet into additional servings.

Eat It Straight From the Skillet

The easiest option is to spoon it into bowls and add your favorite taco toppings. It is already hearty enough to be a complete meal.

Frequently Asked Questions

Can I Use Store-Bought Canned Potatoes?

Yes. Store-bought canned potatoes can be substituted for home-canned potatoes.

Drain and rinse them before adding them. Depending on the size of the cans, you will likely need several to replace a quart jar.

Can I Use Fresh Potatoes?

Yes, but fresh potatoes need to be partially cooked before they are added to the skillet.

Dice them into small, evenly sized pieces and sauté or partially boil them before adding the other canned ingredients. They should be nearly tender before the tomatoes, corn, and cheese are added.

Can I Use Home-Canned Ground Beef?

Yes. Drain the ground beef if necessary and add it with the tomatoes, potatoes, and corn.

Because the beef is already cooked, begin by sautéing the onion in the olive oil or butter. Then add the canned beef and remaining ingredients.

Can I Use Home-Canned Taco Meat?

Absolutely. See the answer above about the ground beef and use those steps. Just remember to either omit or add a small amount of taco seasoning since this meat is already pre-seasoned.

How Can I Keep the Potatoes From Falling Apart?

Drain and rinse the potatoes carefully and stir gently.

Home-canned potatoes are already fully cooked, so vigorous or frequent stirring can cause them to break apart.

How Long Do Leftovers Keep?

Transfer the leftovers to a shallow, covered container and refrigerate them within two hours. Use refrigerated leftovers within 3–4 days and reheat them to 165°F.

Can I Freeze This Taco Potato Skillet?

You can freeze it, but the potatoes may develop a softer or slightly grainy texture after thawing.

If you are unsure whether the texture will bother you, freeze a small portion first. Thaw it in the refrigerator and reheat it thoroughly before deciding whether to freeze a larger batch next time.

A Note About Home-Canned Ingredients

This recipe assumes that all home-canned ingredients were preserved using current, tested instructions and that the jars are properly sealed and show no signs of spoilage.

Never taste food from a jar that is leaking, unsealed, bulging, cracked, spurting liquid, foaming unexpectedly, or otherwise abnormal. When in doubt, discard it without tasting.

USDA guidance recommends boiling home-processed low-acid foods for 10 minutes before serving, adding 1 additional minute for every 1,000 feet of elevation. This boiling step is not a substitute for following tested canning procedures and cannot make known improperly canned food safe.

The directions above provide the boiling step while the ingredients are in the skillet. Be sure there is enough liquid to maintain the boil for the full recommended time before allowing the liquid to evaporate.

Cooking From the Cantry

This cheesy taco potato skillet is exactly the kind of meal I want my cantry to make possible. The potatoes and corn were preserved earlier, and now they can help turn a pound of ground beef and a handful of pantry ingredients into an easy dinner.

Add beans, swap in salsa, change the cheese, or serve the mixture in tortillas. This is a base recipe you can adjust to use what you have, and it doesn’t need to turn out exactly the same way every time.

As long as it’s topped with cheese, I’d say you’re good.