Ingredients
Scale
- 1 pound lean ground beef
- 4 to 6 medium Russet potatoes
- 1 packet (1 ounce) taco seasoning
- 1/2 cup water
- 1 cup shredded cheddar cheese (or Mexican blend)
- 1/2 cup sour cream (optional, for topping)
- 1/4 cup sliced green onions (optional, for garnish)
- 1/4 cup diced tomatoes or salsa (optional, for topping)
- Olive oil, salt, and pepper (for roasting the potatoes)
Instructions
- Preheat and prep potatoes: Preheat your oven to 400°F (200°C). Scrub the potatoes well, then dice them into bite-sized cubes (leave the skin on for extra texture). Toss with a drizzle of olive oil, salt, and pepper, then spread them in a single layer on a baking sheet lined with parchment.
- Roast the potatoes: Roast the potatoes in the oven for 30–35 minutes, flipping halfway through, until golden brown and fork-tender.
- Cook the beef: While the potatoes roast, heat a skillet over medium heat. Add the ground beef and cook until fully browned, breaking it up as it cooks (about 6–8 minutes). Drain any excess fat.
- Add taco flavor: Stir in the taco seasoning and 1/2 cup of water. Simmer for 3–5 minutes until the liquid is mostly absorbed and the beef is well coated in the seasoning.
- Assemble and melt: Once the potatoes are done roasting, remove them from the oven and pile the seasoned taco beef on top. Sprinkle shredded cheese generously over everything. Return the pan to the oven for 5–7 minutes, just until the cheese is fully melted and bubbly.
- Serve: Top with dollops of sour cream, sliced green onions, and diced tomatoes or salsa if you like. Serve hot and enjoy the cheesy taco goodness!
Notes
- For a spicier kick, add a pinch of red pepper flakes to the beef.
- You can also add corn or black beans for extra vegetables.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking, Stovetop
- Cuisine: American, Mexican-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 410
Keywords: taco, potatoes, cheesy, beef, dinner