Cheesy Taco Potatoes

A hearty, family-friendly meal featuring crispy roasted potatoes topped with seasoned taco meat and plenty of melted cheese.

Servings: 6
Prep Time: 15 minutes
Cook Time: 40 minutes

Ingredients

For the Potatoes

• 2 lbs (900 g) russet or Yukon Gold potatoes, diced
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp chili powder
• 1 tsp salt
• ½ tsp black pepper

For the Taco Meat

• 1 lb (450 g) lean ground beef or turkey
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp taco seasoning
• ½ cup tomato sauce or salsa
• ¼ cup water

Toppings

• 2 cups shredded cheddar or Mexican-blend cheese
• 1 tomato, diced
• 2 green onions, sliced
• ¼ cup chopped cilantro
• Sour cream, for serving
• Sliced jalapeños (optional)
• Diced avocado (optional)

Instructions

1. Roast the Potatoes

1. Preheat oven to 425°F (220°C).
2. Toss potatoes with olive oil, garlic powder, paprika, chili powder, salt, and pepper.
3. Spread on a baking sheet in a single layer.
4. Roast for 30–35 minutes, stirring halfway through, until golden and crispy.

2. Prepare the Taco Meat

1. While the potatoes cook, heat a skillet over medium-high heat.
2. Cook onion for 3–4 minutes until softened.
3. Add ground beef and cook until browned, breaking it apart as it cooks.
4. Drain excess fat if necessary.
5. Stir in garlic and taco seasoning.
6. Add tomato sauce and water.
7. Simmer for 5 minutes until slightly thickened.

3. Assemble

1. Transfer roasted potatoes to a 9×13-inch baking dish or oven-safe skillet.
2. Spoon the taco meat evenly over the potatoes.
3. Sprinkle with shredded cheese.
4. Bake for 5–7 minutes, or until the cheese is melted and bubbly.

4. Serve

1. Top with diced tomatoes, green onions, cilantro, jalapeños, and avocado if desired.
2. Serve with a dollop of sour cream and extra salsa.

Nutrition (Approximate Per Serving)

• Calories: 470
• Protein: 24 g
• Carbohydrates: 35 g
• Fat: 25 g
• Fiber: 4 g