Go Back

Cheesy Taco Potatoes

Crispy, seasoned potatoes loaded with flavorful taco meat and gooey, melted cheese—perfect for comfort food cravings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Potatoes
  • 1.5 lbs russet potatoes, scrubbed and cut into small cubes
  • 2 tbsp 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
For the Taco Filling
  • 1 lb ground beef (or ground turkey)
  • 1 oz taco seasoning (or a homemade blend) 1 packet
  • 0.33 cup water
For Topping
  • 1.5 cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
  • 0.5 cup sour cream (for topping)
  • 0.25 cup chopped green onions or cilantro for garnish
  • 1 optional diced tomatoes
  • 1 optional jalapeños
  • 1 optional avocado slices

Method
 

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

Notes

Leftover Cheesy Taco Potatoes can be stored in the fridge for about 3-5 days. They freeze well for up to a month. Reheat in the oven for crispiness.