This wonderfully layered, easy, one pan meal is a delight to make and will have the family asking for it again and again.

30 mins
55 mins


  • Cast-iron skillet
  • Bowl


  • 4 tsp canola oil, divided
  • 1 lb ground chicken
  • 3 cloves garlic, minced
  • 3 tsp low-sodium taco seasoning, or to taste
  • 1/2 cup water
  • 1 cup taco sauce
  • 1/2 medium white onion, chopped
  • (To taste) salt and pepper
  • 1.5 lbs Little Potatoes, chopped
  • 1 cup sharp cheddar, shredded
  • 1 tomato, sliced
  • 1/4 cup fresh cilantro, sliced


  • Step 1

    Heat a 10 inch cast-iron fry pan on the stove with one teaspoon of canola oil. Add the chicken and cook until brown. Add the garlic and cook for one minute.

  • Step 2

    Add the taco seasoning. Stir to coat and then add water. Stir and cook until water is evaporated.

  • Step 3

    Remove chicken from the pan into a bowl and add the taco sauce and season with salt and pepper. Set aside.

  • Step 4

    Preheat oven to 450 °F.

  • Step 5

    In the same pan, over medium heat, add the remaining canola oil. Add the Little Potatoes and season with salt and pepper.

  • Step 6

    Place the onions on top, don’t stir in initially. Season with salt and pepper. Cook covered for 15 to 20 minutes, stirring often until potatoes are tender and onion are cooked.

  • Step 7

    Remove the lid and add the cooked chicken on top of the potatoes and onion, and then the cheese.

  • Step 8

    Place the cast iron pan into the oven and bake for 20 to 25 minutes until the cheese is melted and it is all heated through.

  • Step 9

    Top with sliced tomatoes and cilantro and serve.