Tex-Mex Chicken and Potato Skillet Bake with Cheddar
A hearty one-pan dinner featuring seasoned ground chicken and tender little potatoes baked together in a cast-iron skillet. The chicken is browned with garlic and taco seasoning, then combined with perfectly cooked potatoes and onions before being topped with sharp cheddar cheese. This comforting dish delivers bold Tex-Mex flavors and makes an excellent family dinner that's both satisfying and easy to prepare. The cast-iron cooking method ensures even heating and creates appealing presentation when served directly from the skillet.
Ingredients
- 4 tsp canola oil, divided
- 1 lb ground chicken
- 3 cloves garlic, minced
- 3 tsp low-sodium taco seasoning(optional)
- ½ cup water
- 1 cup taco saucesalsa1:1sauce
thicker consistency
- ½ medium white onion, chopped
- salt and pepper, to taste(optional)
- 1 ½ lbs little potatoes, choppedred potatoes1:1base
cut into similar sized pieces
- 1 cup sharp cheddar, shredded
- 1 tomato sliced
- ¼ cup fresh cilantro, sliced
Instructions
- 1
Heat cast-iron pan with oil and brown chicken
- 2
Add garlic and cook for one minute
- 3
Add taco seasoning and stir to coat, then add water and cook until evaporated
- 4
Remove chicken to bowl, add taco sauce and season with salt and pepper
- 5
Preheat oven to 450°F
- 6
Add remaining oil to same pan over medium heat
- 7
Add potatoes and season with salt and pepper
- 8
Place onions on top without stirring and season
- 9
Cook covered for 15 to 20 minutes, stirring often until potatoes are tender
- 10
Remove lid and add cooked chicken on top of potatoes and onion
- 11
Top with cheese
- 12
Bake for 20 to 25 minutes until cheese is melted and heated through
- 13
Top with sliced tomatoes and cilantro and serve
Tips
Use a 10-inch cast-iron pan for best results and even cooking throughout the dish
Don't stir the onions initially when adding them to the potatoes to prevent sticking
Let the dish rest for 5 minutes after baking to allow flavors to meld before serving
Good to Know
Refrigerate leftovers for up to 3 days in covered container
Can assemble up to 4 hours ahead and refrigerate before final baking step
Serve hot directly from cast-iron skillet with additional cilantro and lime wedges
Common Mistakes
Don't skip covering potatoes during cooking to avoid uneven cooking
Avoid overcrowding pan which prevents proper browning
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use regular potatoes instead of little potatoes?
Yes, cut regular potatoes into 1-inch pieces for similar cooking time and texture.
What if I don't have a cast-iron pan?
Use any oven-safe skillet or transfer to a baking dish for the final step.
How long will this keep in the refrigerator?
Store covered for up to 3 days and reheat in oven at 350°F until warmed through.