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