Description
Cheesy Taco Potatoes are a delicious fusion of crispy roasted potatoes, seasoned ground beef, gooey cheese, and classic taco toppings, perfect for a satisfying and flavorful meal.
Ingredients
- Russet potatoes
- Olive oil
- Salt and pepper
- Ground beef
- Taco seasoning
- Shredded cheddar cheese
- Sour cream
- Chopped green onions
- Diced tomatoes
- Sliced jalapeños (optional)
- Chopped cilantro (optional)
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Dice the potatoes into small cubes, toss them with olive oil, salt, and pepper, and spread them out on the sheet.
- Roast the potatoes for about 30–35 minutes, flipping halfway through, until they’re golden and crispy.
- While the potatoes are roasting, brown the ground beef in a skillet over medium heat, drain any excess grease, then stir in the taco seasoning and a splash of water. Simmer until the mixture thickens.
- Once the potatoes are ready, transfer them to a large oven-safe dish or skillet, top with taco meat, and sprinkle generously with shredded cheese.
- Return the dish to the oven and bake for another 5–7 minutes, until the cheese is melted and bubbly.
- Finish off with sour cream, green onions, tomatoes, jalapeños, and cilantro before serving.
Notes
- This recipe serves 4–6 people and takes about 45 minutes from start to finish.
- For a leaner option, substitute ground beef with ground turkey or shredded chicken.
- Add black beans or corn for extra texture.
- For a vegetarian version, skip the meat and load with beans, sautéed peppers, and onions.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To reheat, microwave or warm in the oven at 350°F for 10–15 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 45mg
