Description
Looking for a satisfying and budget-friendly meal to add to your weeknight dinner rotation? This Cheesy Taco Potatoes recipe delivers the bold flavor of tacos combined with the comfort of cheesy potatoes. With minimal ingredients and a straightforward process, this dish is ideal for busy families or anyone craving a warm and savory casserole-style meal.
Ingredients
1 pound lean ground beef
4 to 6 medium Russet potatoes
1 packet (1 ounce) taco seasoning
½ cup water
1 to 1½ cups shredded cheddar cheese
Salt and pepper to taste
Optional toppings: sour cream, green onions, jalapeños, salsa
Instructions
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Preheat oven to 400°F (200°C).
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Scrub and chop the potatoes into bite-sized cubes. Place them on a baking sheet, drizzle with oil, and season with salt and pepper. Roast for 25–30 minutes or until tender and golden.
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While the potatoes are roasting, cook the ground beef in a skillet over medium heat until fully browned. Drain any excess fat.
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Add taco seasoning and ½ cup of water to the beef. Simmer for 3–4 minutes until thickened.
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Once the potatoes are done, transfer them to a greased baking dish. Layer the seasoned taco meat over the potatoes.
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Sprinkle shredded cheddar cheese evenly over the top.
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Bake in the oven for an additional 10–15 minutes, or until cheese is melted and bubbly.
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Garnish with optional toppings like sour cream, green onions, or salsa before serving.
Notes
serving tips
Serve Cheesy Taco Potatoes hot and fresh out of the oven, garnished with your favorite toppings such as sour cream, diced green onions, chopped cilantro, or a splash of salsa. This dish pairs well with a simple side salad, guacamole, or a warm tortilla for a complete meal. For a festive touch, serve it in individual bowls with a toppings bar so everyone can customize their portion.
storage tips
Let leftovers cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days. To reheat, place portions in the microwave or warm in a 350°F oven until heated through. If you plan to freeze the dish, assemble everything but the cheese, freeze, and then add the cheese just before baking. Frozen portions can last up to 2 months. Always thaw in the refrigerator overnight before reheating.