Cheesy Taco Potatoes

Cheesy Taco Potatoes are everything you want from a weeknight dinner: crispy roasted potato cubes tossed with bold taco spices, topped with savory seasoned beef and a melty blanket of cheddar. It’s comfort food that’s easy to prep, feeds a crowd, and cleans up fast—perfect for busy families or hungry roommates. If you like pairing savory bakes, this works great beside a morning-to-night crowd-pleaser like the easy cheesy egg bake for brunch-style dinners.

Why you’ll love this dish

This recipe hits sweet spots: texture contrast (crisp potatoes, tender beef), fast assembly, and huge flavor from simple pantry spices. It’s also flexible—swap proteins or add toppings to suit picky eaters, and it stretches well for leftovers.

“We made this for a casual dinner and everyone went back for seconds—kids loved the cheese, adults loved the spice.” — a regular weeknight win

Reasons to reach for Cheesy Taco Potatoes:

• Quick: the active time is mostly chopping and browning; oven does the heavy lifting.
• Budget-friendly: russets and ground meat keep costs down.
• Crowd-pleasing: cheesy, familiar taco flavors that appeal to all ages.
• Easy to customize: vegetarian, lighter, or extra-spicy versions are simple.

How this recipe comes together

A short roadmap so you know what to expect:

1. Cube and roast seasoned potatoes until golden and crisp.
2. Brown and season the ground meat with taco mix and a splash of water to make a saucy, clingy filling.
3. Layer roasted potatoes, seasoned meat, and shredded cheese in an oven-safe dish.
4. Return to the oven just long enough to melt the cheese. Top and serve.

This high-level view helps you prep in parallel: while the potatoes roast, cook the meat to save time.

What you’ll need

• 1 ½ lbs russet potatoes, scrubbed and cut into small ½-inch cubes (about 3 medium russets)
• 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
• 1 packet (1 oz) taco seasoning, or about 2 tbsp homemade taco blend
• ⅓ cup water
• 1 ½ cups shredded cheddar (or half cheddar, half Monterey Jack)
• ½ cup sour cream, for topping
• ¼ cup chopped green onions or cilantro
• Optional: diced tomatoes, sliced jalapeños, avocado slices

Ingredient notes and swaps:

• For creamier texture, Yukon Golds can be used, or try purple Murasaki for color and nutrition like in this write-up about Murasaki sweet potatoes (they’ll be sweeter—reduce chili powder a touch).
• Use ground turkey to lighten calories, or black beans for a vegetarian protein boost.
• If you prefer less sodium, use reduced-salt taco seasoning or make your own.

Step-by-step instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.
2. Toss cubed potatoes with olive oil, garlic powder, onion powder, smoked paprika, chili powder, cumin, salt, and pepper in a large bowl until evenly coated.
3. Spread potatoes in a single layer on the prepared sheet. Roast 25–30 minutes, flipping once halfway through, until edges are golden and crisp.
4. While potatoes roast, heat a large skillet over medium-high heat. Add ground beef (or turkey) and brown, breaking it up with a spatula, until no pink remains (about 6–8 minutes). Drain excess fat if needed.
5. Stir in taco seasoning and ⅓ cup water. Simmer 3–5 minutes, stirring occasionally, until the sauce thickens and coats the meat. Taste and adjust salt or spice.
6. Transfer roasted potatoes to an oven-safe skillet or casserole dish in an even layer. Spoon the seasoned meat over the potatoes. Sprinkle shredded cheese across the top.
7. Return the dish to the oven for about 5 minutes, or until the cheese melts and bubbles.
8. Remove, let sit 2 minutes, then top with dollops of sour cream, chopped green onions or cilantro, and any optional toppings. Serve warm.

Timing tip: While the potatoes roast, chop toppings and brown the meat to shave 15 minutes off total time.

Best ways to enjoy it

• Serve straight from the skillet family-style with tortilla chips or warm flour tortillas for scooping.
• For a fuller meal, pair with a simple green salad, lime-scented rice, or charred corn.
• Make it brunch-friendly by offering fried eggs on top for each portion.
• For a handheld option, fold filling into warmed tortillas to make cheesy potato tacos.

Storage and reheating tips

• Refrigerator: Store leftovers in an airtight container for 3–4 days. Cool to room temperature (no more than 2 hours) before refrigerating.
• Freezing: Freeze in a shallow, freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating. Texture may change slightly—potatoes get softer.
• Reheat: Oven or air fryer gives best crispness—reheat at 350°F (175°C) for 10–15 minutes until heated through. Microwave is fine for quick reheats (1–2 minutes), but the potatoes will be softer.
• Food safety: Do not leave at room temperature longer than 2 hours to avoid bacterial growth.

Pro chef tips

• Cut potatoes uniformly (about ½-inch cubes) so they cook evenly and crisp simultaneously.
• Dry potatoes before oiling—excess moisture steam-cooks them instead of browning.
• Use a hot oven and a single, roomy layer on the sheet pan to get that desirable crust. Crowding = steaming.
• If you like extra crispiness, toss the roasted potatoes with a tablespoon of melted butter before layering and broil 1–2 minutes at the end (watch closely).
• For richer flavor, add a tablespoon of tomato paste when you add taco seasoning to the meat and cook it off briefly.

Different ways to try it

• Vegetarian: Swap meat for a mix of black beans and roasted cauliflower, or crumbled tempeh sautéed with taco spices.
• Breakfast-style: Top with sunny-side-up eggs and pickled jalapeños.
• Low-carb: Replace potatoes with roasted diced turnips or cauliflower florets (adjust roast time).
• Smoky green chili version: Stir in chopped roasted green chiles and swap half the cheddar for pepper jack.
• Meal-prep bowls: Portion into containers, add fresh avocado on the day you eat it, and store dressing separately.

Common questions

Q: How long does the whole dish take from start to finish?
A: Plan about 40–50 minutes: 10–15 minutes prep (cubing potatoes, browning meat) and 25–30 minutes roasting, plus a quick 5 minutes to melt cheese.

Q: Can I make this ahead and reheat for a party?
A: Yes. Roast potatoes and make the meat ahead, store separately in the fridge up to 3 days. Assemble and bake just before serving for best texture.

Q: What if I don’t have taco seasoning?
A: Use 2 tsp chili powder, 1 tsp smoked paprika, ½ tsp cumin, ½ tsp garlic powder, ¼–½ tsp salt, and a pinch of cayenne to approximate it. You can also use a store-bought fajita or chili blend in a pinch.

Q: Is this recipe freezer-friendly?
A: Yes—freeze assembled or separate components up to 2 months. Thaw overnight before reheating in the oven for best quality.

Q: Can I make this dairy-free?
A: Omit cheese and sour cream, or use dairy-free shreds and a dairy-free yogurt or avocado crema for topping.

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Cheesy Taco Potatoes

Delicious roasted potato cubes topped with seasoned beef and melted cheese, perfect for a crowd-pleasing weeknight dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dinner, Main Course

Cuisine American, Mexican

Servings 6 servings

Calories 450 kcal

Ingredients

  

For the potatoes

• 1.5 lbs russet potatoes, scrubbed and cut into small ½-inch cubes About 3 medium russets
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp chili powder
• 0.5 tsp ground cumin
• 1 tsp salt Adjust to taste
• 0.5 tsp black pepper

For the meat

• 1 lb ground beef or ground turkey
• 1 oz taco seasoning or about 2 tbsp homemade taco blend
• 0.33 cup water

For the toppings

• 1.5 cups shredded cheddar or half cheddar, half Monterey Jack
• 0.5 cup sour cream for topping
• 0.25 cup chopped green onions or cilantro
• Optional: diced tomatoes, sliced jalapeños, avocado slices

Instructions

 

Preparation and Roasting

• Preheat oven to 425°F (220°C). Line a baking sheet with parchment for easy cleanup.
• Toss cubed potatoes with olive oil, garlic powder, onion powder, smoked paprika, chili powder, cumin, salt, and pepper in a large bowl until evenly coated.
• Spread potatoes in a single layer on the prepared sheet. Roast for 25–30 minutes, flipping once halfway through, until edges are golden and crisp.

Cooking the Meat

• While potatoes roast, heat a large skillet over medium-high heat. Add ground beef (or turkey) and brown, breaking it up with a spatula, until no pink remains (about 6–8 minutes). Drain excess fat if needed.
• Stir in taco seasoning and ⅓ cup water. Simmer for 3–5 minutes, stirring occasionally, until the sauce thickens and coats the meat. Taste and adjust salt or spice.

Assembly and Serving

• Transfer roasted potatoes to an oven-safe skillet or casserole dish in an even layer. Spoon the seasoned meat over the potatoes. Sprinkle shredded cheese across the top.
• Return the dish to the oven for about 5 minutes, or until the cheese melts and bubbles.
• Remove, let sit for 2 minutes, then top with dollops of sour cream, chopped green onions or cilantro, and any optional toppings. Serve warm.

Notes

Store leftovers in an airtight container for 3–4 days. Can be frozen for up to 2 months. Works great with tortilla chips or warm flour tortillas.

Keyword Cheesy Taco Potatoes, Comfort Food, Easy Dinner, Ground Beef, potatoes