Print

Cheesy Taco Potatoes: Easy Weeknight Comfort

Close-up of Cheesy Taco Potatoes baked in a cast iron skillet, topped with melted cheddar cheese and seasoned ground beef.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this simple Cheesy Taco Potatoes recipe for a hearty, flavorful dinner. It combines crispy roasted potatoes with seasoned ground beef and melted cheddar cheese for a satisfying Tex-Mex twist on comfort food.

Ingredients

Scale
  • 2 pounds Russet potatoes, peeled and diced into 1/2-inch pieces
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound lean ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 packet (about 1 ounce) taco seasoning
  • 1/2 cup water
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • For Topping (Optional): Sour cream, salsa, chopped green onions, shredded lettuce

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. In a large bowl, toss the diced potatoes with olive oil, salt, and pepper until evenly coated.
  3. Spread the potatoes in a single layer on a large baking sheet. Roast for 20 to 25 minutes, flipping halfway through, until the potatoes are tender and starting to crisp.
  4. While the potatoes roast, prepare the taco filling. In a large skillet over medium heat, brown the ground beef with the diced onion until the meat is cooked through and the onion is soft. Drain off any excess grease.
  5. Add the minced garlic to the skillet and cook for one minute until fragrant.
  6. Stir in the taco seasoning packet and 1/2 cup of water. Bring the mixture to a simmer and cook for 3 to 5 minutes, allowing the sauce to thicken slightly. Remove the skillet from the heat.
  7. Once the potatoes are roasted, transfer them to the skillet with the taco meat mixture. Stir gently to combine everything.
  8. Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the potato and meat mixture in the skillet.
  9. Place the skillet under the broiler for 2 to 4 minutes, watching closely, until the cheese is fully melted and bubbly.
  10. Remove from the oven. Serve immediately with your choice of taco toppings like sour cream, salsa, and green onions.

Notes

  • For extra crispy potatoes, ensure they are in a single layer on the baking sheet without overcrowding.
  • You can substitute ground turkey or black beans for the ground beef to make this recipe vegetarian-friendly.
  • If you do not have an oven-safe skillet, transfer the potato and meat mixture to a 9×13 inch baking dish before adding the cheese and broiling.

Nutrition

Find it online: https://cookingzenith.com/cheesytacopotatoes/