Description
Cheesy Taco Potatoes is a hearty, satisfying dish that brings together crispy roasted potatoes, seasoned taco meat, and a blanket of gooey melted cheese. Taco night meets comfort food in this one-pan meal, finished with your favorite toppings like salsa, sour cream, and green onions. Great for busy weeknights or crowd-pleasing family dinners.
Ingredients
Units
Scale
For the Roasted Potatoes
- 2 pounds russet potatoes, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Taco Meat
- 1 pound ground beef (or ground turkey)
- 1 (1-ounce) packet taco seasoning mix
- 1/4 cup water
For Assembling
- 2 cups shredded cheddar cheese (or Mexican cheese blend)
Optional Toppings
- Chopped green onions
- Sour cream
- Salsa
- Diced tomatoes
- Jalapeño slices
Instructions
- Prep the Potatoes: Preheat your oven to 425°F (220°C). Toss the cubed potatoes with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated. Spread them in a single layer on a large baking sheet lined with parchment paper.
- Roast the Potatoes: Roast in the preheated oven for 25-30 minutes, flipping the potatoes halfway through, until they are golden-brown and crispy on the outside.
- Cook the Taco Meat: While the potatoes roast, heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula. Drain excess fat, then add the taco seasoning and water. Stir to combine and simmer for 2-3 minutes until thickened.
- Combine and Add Cheese: Once the potatoes are done, transfer them to a 9×13-inch baking dish (or keep them on the sheet pan). Top evenly with the cooked taco meat, then sprinkle the shredded cheese all over.
- Melt the Cheese: Return the dish to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.
- Serve: Remove from the oven. Garnish with your favorite toppings like chopped green onions, sour cream, salsa, diced tomatoes, and jalapeño slices. Serve warm and enjoy!
Notes
- Swap ground beef for ground turkey or plant-based crumbles for a different dietary need.
- Add black beans or corn to the taco meat for extra flavor and fiber.
- If you like a bit more heat, sprinkle some chili flakes over the potatoes before roasting or add hot sauce before serving.
- For a make-ahead option, roast the potatoes and cook the meat a day ahead and assemble just before serving.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 400
- Sugar: 2g
- Sodium: 630mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg
