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Cheesy Taco Potatoes Recipe

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★★★★★

5 from 128 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://deliciousdishspot.com/cheesy-taco-potatoes-recipe/