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Cheesy Taco Potatoes

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A comforting dish combining crispy roasted potatoes, seasoned beef, and gooey cheese, perfect for dinners and gatherings.

Ingredients

  • 1 ½ 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
  • ½ tsp ground cumin
  • 1 tsp salt, adjust to taste
  • ½ tsp black pepper
  • 1 lb ground beef (or ground turkey for a leaner option)
  • 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 serving
  • ¼ cup chopped green onions or cilantro
  • Optional: diced tomatoes, jalapeños, avocado slices

Instructions

  1. Preheat the oven to 425°F (220°C). In a large bowl, toss the cubed potatoes with olive oil, garlic powder, onion powder, smoked paprika, chili powder, cumin, salt, and black pepper until evenly coated.
  2. Spread the seasoned potatoes evenly on a parchment-lined baking sheet. Roast for 25–30 minutes, flipping them halfway through, until they are golden brown and crispy.
  3. While the potatoes are roasting, heat a skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula until browned. Drain any excess fat, then stir in the taco seasoning and water. Let it simmer for 5 minutes until the mixture thickens.
  4. Once the potatoes are done, transfer them to a large oven-safe skillet or casserole dish. Top the potatoes with the seasoned beef, spreading it evenly across.
  5. Sprinkle the shredded cheese generously over the beef layer. Return the dish to the oven for about 5 minutes, or until the cheese is melted and bubbly.
  6. Remove from the oven and top with sour cream, chopped green onions, and any additional toppings like diced tomatoes, jalapeños, or avocado. Serve warm.

Notes

Cut potatoes into uniform pieces for even cooking. Watch the potatoes during roasting to prevent burning. Adjust spices according to taste.