Cheesy Taco Potatoes are a delicious and hearty dish combining roasted potatoes with seasoned taco beef and topped with melted cheese and fresh toppings.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:4 servings 1x
Category:Dinner
Method:Baking and Skillet Cooking
Cuisine:Mexican
Diet:Gluten Free
Ingredients
Scale
700 g potatoes, cut into small cubes
2 tbsp olive oil
1 tsp chili powder
1 tsp paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
450 g ground beef
1 small onion, diced
2 cloves garlic, minced
2 tbsp taco seasoning
120 ml water
1 tbsp tomato paste
200 g shredded cheddar cheese
100 g shredded Monterey Jack or mozzarella
100 g sour cream
1 small tomato, diced
2 green onions, sliced
2 tbsp chopped fresh cilantro
1 jalapeño, sliced, optional
Salsa, optional
Instructions
Preheat the oven to 220°C. Toss the cubed potatoes with olive oil, chili powder, paprika, garlic powder, onion powder, salt, and pepper.
Spread them in a single layer on a baking sheet and roast for 25–30 minutes, turning halfway through, until golden and crispy.
While the potatoes roast, heat a large skillet over medium-high heat. Add the ground beef and onion. Cook for 5–7 minutes, breaking up the beef as it cooks.
Add the garlic and cook for 30 seconds. Stir in taco seasoning, tomato paste, and water. Simmer for 3–5 minutes, until the sauce thickens.
Remove the potatoes from the oven and top evenly with the taco beef.
Sprinkle cheddar and Monterey Jack over the top.
Return to the oven for 5–8 minutes, until the cheese is completely melted and bubbly.
Top with sour cream, diced tomatoes, green onions, cilantro, jalapeños, and salsa.
Notes
Add black beans or corn for extra texture.
Use ground chicken or turkey instead of beef.
Add guacamole or sliced avocado for a creamy finish.
For extra crunch, sprinkle crushed tortilla chips over the top.
Use Yukon Gold or baby potatoes for crispy edges and a creamy center.