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Cheesy Taco Potatoes

Cheesy Taco Potatoes

A delicious and hearty dish featuring crispy roasted potatoes topped with flavorful taco-seasoned beef and melting cheese.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 680 g russet potatoes scrubbed and cut into small cubes
  • 30 ml olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 0.5 tsp ground cumin
  • 1 tsp salt adjust to taste
  • 0.5 tsp black pepper
Taco Meat
  • 454 g ground beef or ground turkey
  • 1 packet taco seasoning 1 oz, or homemade blend
  • 80 ml water
Toppings
  • 170 g shredded cheddar cheese or a mix of cheddar and Monterey Jack
  • 120 g sour cream for topping
  • 60 g chopped green onions or cilantro
  • g Optional toppings: diced tomatoes, jalapeños, avocado slices for serving

Equipment

  • Oven
  • Skillet
  • Baking Sheet

Method
 

  1. Preheat oven to 425°F (220°C). Toss cubed potatoes with olive oil, garlic powder, onion powder, paprika, chili powder, cumin, salt, and pepper. Spread evenly on a parchment-lined baking sheet. Roast for 25–30 minutes, flipping halfway, until golden and crispy.
  2. While the potatoes roast, brown the ground beef in a skillet over medium-high heat. Drain excess fat. Stir in taco seasoning and water. Simmer for 5 minutes until thickened.
  3. Once potatoes are done, transfer them to a large oven-safe skillet or casserole dish. Top with seasoned beef, then sprinkle shredded cheese evenly on top.
  4. Return to the oven for 5 minutes, just until cheese is melted and bubbly.
  5. Top with sour cream, green onions, and any extra toppings like diced tomatoes, jalapeños, or avocado. Serve warm.

Notes

This dish is versatile; you can swap the ground beef for turkey or even a vegetarian option. Feel free to adjust the spice level by adding more or less chili powder.