Cheesy Taco Potatoes Recipe
Introduction
Cheesy Taco Potatoes is a delicious, hearty dish that combines crispy roasted potatoes with seasoned taco meat and melted cheese. It’s an easy and flavorful meal perfect for weeknights or casual gatherings.
Ingredients
- 1 ½ lbs russet potatoes, scrubbed and cut into small cubes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 1 teaspoon salt, adjust to taste
- ½ teaspoon black pepper
- 1 lb ground beef or ground turkey
- 1 packet (1 oz) taco seasoning (or homemade blend)
- ⅓ cup water
- 1 ½ cups shredded cheddar cheese or a mix of cheddar and Monterey Jack
- ½ cup sour cream for topping
- ¼ cup chopped green onions or cilantro
- Optional: diced tomatoes, jalapeños, avocado slices
Instructions
- Step 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 black pepper. Spread evenly on a parchment-lined baking sheet.
- Step 2: Roast potatoes for 25–30 minutes, flipping halfway through, until golden and crispy.
- Step 3: While potatoes roast, brown the ground beef or turkey in a skillet over medium-high heat. Drain excess fat.
- Step 4: Stir in taco seasoning and water, then simmer for 5 minutes until thickened and saucy.
- Step 5: Transfer roasted potatoes to a large oven-safe skillet or casserole dish. Top evenly with the seasoned taco meat.
- Step 6: Sprinkle shredded cheese over the top and return to the oven for 5 minutes, until cheese is fully melted and bubbly.
- Step 7: Remove from oven and garnish with sour cream, green onions or cilantro, and any additional toppings you like. Serve hot.
Tips & Variations
- For extra crispiness, spread potatoes in a single layer and avoid overcrowding the pan while roasting.
- Swap ground beef for black beans or lentils to make a vegetarian version.
- Add diced jalapeños to the meat for a spicier kick, or try using sweet potatoes for a slightly sweet and nutrient-rich alternative.
- Mix cheddar with Monterey Jack cheese for a creamier, gooier melt.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. For longer storage, freeze cooked taco meat and roasted potatoes separately for up to 2 months. Reheat in the oven at 375°F for 15 minutes to preserve crispiness; microwave reheats quickly but may soften the potatoes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen potatoes instead of fresh?
Yes, frozen diced potatoes or hash browns work well. Just reduce the roasting time since frozen potatoes cook faster.
Can I make this ahead of time?
Absolutely. Roast the potatoes and cook the taco meat in advance. Assemble with cheese and reheat before serving.
PrintCheesy Taco Potatoes Recipe
Cheesy Taco Potatoes are a delicious and easy-to-make dish featuring crispy roasted potatoes topped with seasoned taco ground beef and melted gooey cheese. Enhanced with spices and your favorite taco toppings, this recipe is perfect for a family dinner, game day appetizer, or casual get-together.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American
Ingredients
Scale
For the Potatoes
- 1 ½ lbs russet potatoes, scrubbed and cut into small cubes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
For the Taco Meat
- 1 lb ground beef or ground turkey
- 1 packet (1 oz) taco seasoning (or homemade blend)
- ⅓ cup water
- Optional: ¼ cup chopped onion
- Optional: ¼ cup diced bell pepper
For Assembly and Toppings
- 1 ½ cups shredded cheddar cheese or a blend of cheddar and Monterey Jack
- ½ cup sour cream
- ¼ cup chopped green onions or cilantro
- Optional: diced tomatoes
- Optional: jalapeños
- Optional: avocado slices
Instructions
- Prepare the potatoes: Preheat your oven to 425°F (220°C). Toss the cubed potatoes with olive oil, garlic powder, onion powder, smoked paprika, chili powder, cumin, salt, and black pepper until evenly coated. Spread them uniformly on a parchment-lined baking sheet to ensure even roasting.
- Roast the potatoes: Place the baking sheet in the oven and roast the potatoes for 25 to 30 minutes. Flip them halfway through the cooking time to ensure they become golden brown and crispy on all sides.
- Cook the taco meat: While the potatoes roast, heat a skillet over medium-high heat. Brown the ground beef (or turkey) until fully cooked, breaking it apart as it cooks. Drain any excess fat. Add the taco seasoning and water, stirring to combine. Simmer for about 5 minutes until the sauce thickens. Optionally, stir in diced onion and bell pepper before simmering.
- Assemble the dish: Once the potatoes are done, transfer them to a large oven-safe skillet or casserole dish. Evenly spoon the seasoned taco meat over the potatoes.
- Add cheese and melt: Sprinkle the shredded cheddar or cheddar-Monterey Jack cheese generously over the taco meat and potatoes. Return the dish to the oven for 5 to 7 minutes until the cheese is fully melted and bubbling.
- Serve and garnish: Remove from the oven and top with sour cream, chopped green onions or cilantro, and any additional toppings such as diced tomatoes, jalapeños, or avocado slices. Serve hot and enjoy!
Notes
- You can use frozen diced potatoes or hash browns; just adjust roasting time accordingly.
- Make ahead by cooking potatoes and taco meat separately, then assemble and reheat with cheese before serving.
- Use Russet for crispy potatoes or Yukon Gold for creamier texture; red potatoes can also be used.
- For a vegetarian version, substitute ground beef with black beans, lentils, or a plant-based meat alternative.
- Add extra heat by including diced jalapeños in the taco meat or using spicy taco seasoning.
- This recipe scales well to serve larger groups; use a bigger pan for doubling.
- Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze components separately for up to 2 months.
- Reheat leftovers in the oven at 375°F for 15 minutes for best texture retention.
Keywords: cheesy potatoes, taco potatoes, ground beef potato casserole, taco dinner, baked potatoes, party appetizer, Mexican-inspired dish
