Player numbers for Paradox's historical strategy sim Victoria 3 have been rocky since its 2022 release. But thanks to the release of the Charters of Commerce DLC earlier this month and a well-timed free-to-play weekend, Victoria 3 has made a major comeback, with its Steam player numbers almost tripling from May to June. Continue reading New Victoria 3 DLC sparks major comeback for struggling grand strategy gameMORE FROM PCGAMESN: Best grand strategy games, Best 4X games, Best strategy games

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Taco Potato Skillet is a perfect weeknight dinner thats stuffed with taco seasoned ground beef, hash brown potatoes, queso dip, melted cheese and whips up in just 20 minutes!A FAST TACO INSPIRED RECIPEI know we are all looking for quick and easy meals these days. With so much going on, its nice to have something that comes together this easily and so fast (and tastes amazing!) I absolutely love combining taco flavors with potatoes (as you can see with my Taco Potatoes and Taco Stuffed Potatoes.) It is a filling meal that doesnt requite a lot of prep and is a whole meal in one. And the bonus is: the clean up is truly super simple. It can be served for a quick dinner (you can even use this as a filling for tacos!) or served as a breakfast dish!FREQUENTLY ASKED QUESTIONS:Can I use diced potatoes instead? You could use diced potatoes as long as you dice them up about the same size, it would work out the same way. You just need 16 ounces (by weight), only caveat is, I have no idea about how many potatoes that would be, especially since they can vary so much in size. Whats the best way to cook the potatoes? You can honestly cook the potatoes however you want. In the oven, in a skillet, etc, any way will work. What can I use in place of ground beef? Instead of ground beef, you can use ground chicken or ground turkey. Can I double this recipe? Yes, you can double this recipe. You will just need a skillet that is big enough or work in multiple batches depending on how big your skillet is. How long will leftovers last? You can keep these in the fridge in an airtight container for up to 5 days. The potatoes will be the crispiest once made, the longer they sit, the more soggy theyll get. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)bag southern style hash browns theyre just small cubed frozen potatoes. See more ideas in the FAQ (Frequently Asked Questions) section above.salt and pepper, garlic powder and paprika were going to use this combo of seasoning for the potatoes. If there are other flavors you enjoy or would like to add, then please use your favorite seasonings. ground beef you could use ground chicken, pork or turkey instead of beef if you prefer. waterpacket taco seasoning you can use a packet or you could make a packet of Homemade Taco Seasoning. If you are concerned about sodium levels, you can use a packet of low sodium taco seasoning. You can always add additional salt to taste later on in the recipe if necessary.shredded Monterey Jack cheese use any shredded cheese you enjoy here. There are no limits. Want a little spice? Try using a pepper jack cheese.queso dip your favorite store bought queso dip works great. Or you could use Homemade Queso if you have the time and effort to put in. If you want to keep this super easy, you can grab some Gordos cheese dip (which is a queso and what I used) if you can find it. It is probably the most well known and easily found.flour or corn tortillas these tortillas are optional if you want to serve these Taco Potatoes as a taco filling.HOW TO MAKE TACO POTATO SKILLET:In an air fryer, add 16 ounces of hash browns.Sprinkle the dried seasonings on top.Cook at 400 F for 10 minutes.Toss the potatoes and cook for an additional 5 minutes or until golden brown.While the potatoes are cooking, brown and crumble the ground beef in a large skillet. Cook over medium until fully cooked and the juices run clear.Drain the meat of any excess grease.Add the water and taco seasoning. Stir and simmer for a few minutes (until mixture begins to thicken.)Transfer the cooked hash browns to the skillet.Mix until the potatoes are fully coated in the taco meat.Add 1/2 of the shredded cheese. Mix until combined.Top with the remainder of the shredded cheese. Place a lid on top for 3 minutes or until the cheese is fully melted.Remove from the heat.Drizzle on some of the warmed queso and top with chopped cilantro (optional) To serve: enjoy as-is or use as a filling for tacos.CRAVING MORE RECIPES?Taco Pasta SaladTaco RiceTaco Stuffed PotatoesLayered Taco BakeTaco BraidTaco PotatoesCrock Pot Birria TacosCrock Pot Taco PastaTaco Mac and CheeseCrock Pot Taco Soup PrintTaco Potato SkilletA taco flavored dish with tender potatoes, ground beef, and cheese all made in a skillet.Course Breakfast, Dinner, Main CourseCuisine AmericanPrep Time 5 minutes minutesCook Time 15 minutes minutesTotal Time 20 minutes minutesServings 4Calories 563kcalAuthor Brandie SkibinskiIngredients16 ounce bag southern style hash browns (cubed frozen potatoes) teaspoon salt teaspoon black pepper teaspoon garlic powder teaspoon paprika1 pound ground beef cup water1 ounce packet taco seasoning (can use low or no sodium)1 cup shredded Monterey Jack cheese (divided use) cup queso dip, warmed up (can use more if you prefer)chopped cilantro (optional, for garnishing)InstructionsIn a 6 quart air fryer, add contents of 16 ounce bag southern style hash browns. Sprinkle 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon paprika evenly on top of potatoes.Cook at 400 F for about 10 minutes.Toss the potatoes and cook for an additional 5 minutes or until golden brown and fork tender. Note: air fryer times can vary based on the type of air fryer you have. Check the hash browns regularly for doneness. While the potatoes are cooking, brown and crumble 1 pound ground beef. Cook over medium heat until fully cooked and the juices run clear. Drain the meat of any excess grease and put back into skillet. Add 3/4 cup water and 1 ounce packet taco seasoning. Stir and simmer on medium heat for a few minutes (until mixture begins to thicken slightly.) Transfer the cooked hash browns to the skillet. Mix until the potatoes are fully coated in the taco meat. Add 1/2 cup shredded Monterey Jack cheese. Mix until combined. Top with the remainder 1/2 cup shredded Monterey Jack cheese.Place a lid on top for 3 minutes or until the cheese is fully melted. Remove from the heat.Drizzle on 1/2 cup queso dip, warmed up on top and chopped cilantro (optional).To serve: enjoy as-is or use as a filling for tacos! NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 563kcal | Carbohydrates: 28g | Protein: 32g | Fat: 36g | Sodium: 1626mg | Fiber: 3g | Sugar: 4g

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