A little change on the usual taco night that is sure to catch anyone’s attention. This one pot, no muss—no fuss– Mexican meal will be a sure favorite to whip up for any meal of the day. Crack some eggs on top and call it breakfast or leave as is for lunch or dinner!
1 pound ground beef
1 packet taco seasoning
2 tablespoons vegetable oil
1 pound hash browns (I use the refrigerated kind, but frozen would work too)
1 handful grated cheddar cheese
1 avocado, sliced
salsa, for serving
In a large skillet over medium heat, cook the ground beef until no longer pink. Drain the meat and return to the skillet with 1/4 cup of water and the taco seasoning. Cook over medium heat, stirring, until the water has evaporated, about 5 minutes. Set meat aside.
Wipe out the skillet with a paper towel and add the oil to the skillet. Add the hash browns to the skillet and cook according to package directions.
After flipping the hash browns, add the meat and cheese to the top of the hash browns. Continue cooking until the hash browns are golden brown on bottom and the cheese has melted.
Remove from the heat. Serve with avocado slices and salsa.
You can always add toppings to this dish according to taste. Add crushed up corn chips, jalapenos (for a spicier option), green onions and sour cream for truly a one skillet taco your family will love!