Classic Cheesy Taco Potatoes
This recipe combines crispy roasted potatoes with savory taco-seasoned ground beef and melted cheddar cheese for a comforting and flavorful one-pan meal, perfect for a weeknight dinner.
Equipment
- Baking sheet
- Large skillet
Ingredients
Main Ingredients
- 2 lbs Russet potatoes washed, patted dry, and cut into 1-inch cubes
- 1 tbsp olive oil (plus more for cooking meat if needed)
- Salt and black pepper to taste
- 1 lb ground beef (80/20 or leaner)
- yellow onion diced
- 2 garlic minced
- 1 packet (1 oz) taco seasoning (or 2 tbsp homemade)
- 1/4 cup water
- 2 cups shredded cheddar cheese (or Mexican blend)
Optional Toppings
- sour cream
- salsa
- fresh cilantro
- sliced jalapeños
Instructions
Preparation
- Preheat oven to 400°F (200°C) and prepare potatoes by tossing with olive oil, salt, and pepper.
- Spread potatoes on a baking sheet and roast for 25-35 minutes until tender and golden brown.
- While potatoes roast, brown ground beef in a large skillet over medium-high heat, then drain excess grease.
Cooking
- Reduce heat to medium, add diced onion and minced garlic to the skillet, and cook until softened.
- Stir in taco seasoning and water, then simmer for 5 minutes to thicken the sauce and meld flavors.
- Add the roasted potatoes to the skillet with the taco meat and stir gently to combine.
- Sprinkle shredded cheese over the mixture, cover, and cook on low for 5-10 minutes until melted and bubbly.
- Optionally, transfer to the oven or broiler for a browned top, watching carefully.
Serving
- Remove from heat, cool for a minute, then garnish with desired toppings and serve immediately.
Notes
For extra crispiness, ensure potatoes are in a single layer without overcrowding the baking sheet. Adjust taco seasoning to your preferred spice level. If using an oven-safe skillet, you can transfer it directly to the oven for melting the cheese without extra dishes.