Description
There are meals you make because they’re quick, and then there are meals you make because they’re just plain irresistible. Cheesy Taco Potatoes check both boxes. This dish brings together two comfort food legends—tacos and crispy potatoes—into one glorious, cheesy bake that’s hearty, bold, and perfect for sharing.
Ingredients
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4 medium russet potatoes, diced
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2 tablespoons olive oil
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1 teaspoon garlic powder
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1 teaspoon paprika
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Salt and pepper to taste
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1 lb ground beef
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1 small onion, diced
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2 teaspoons taco seasoning (or homemade)
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1/4 cup water
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1 cup shredded cheddar cheese
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1 cup shredded Monterey Jack cheese
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Optional toppings: sour cream, diced tomatoes, green onions, avocado, jalapeños, chopped cilantro
Instructions
Step 1: Roast the potatoes
Preheat the oven to 425°F (220°C). Toss diced potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread on a parchment-lined baking sheet in a single layer. Roast for 25–30 minutes, flipping halfway, until golden and crispy.
Step 2: Cook the beef taco filling
While the potatoes roast, heat a skillet over medium heat. Add ground beef and cook until browned, breaking it up as it cooks. Add the diced onion and cook for another 3–4 minutes until softened. Stir in the taco seasoning and water. Simmer for 5 minutes until the sauce thickens and coats the beef.
Step 3: Assemble and bake
Reduce oven temperature to 375°F (190°C). In a greased 9×13-inch baking dish, layer the roasted potatoes, then spoon the taco beef mixture evenly over them. Sprinkle the shredded cheeses on top. Bake for 10–15 minutes, or until the cheese is fully melted and bubbly.
Step 4: Top and serve
Remove from the oven and let rest for 5 minutes. Add your favorite taco toppings and serve warm.
Notes
- You can use frozen diced potatoes or hash browns in a pinch—just adjust the roasting time.
- Store leftovers in the fridge and reheat in the oven or air fryer to keep the potatoes crispy.
Nutrition
- Calories: 420