Cheesy Taco Potatoes

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  • 2 lb russet or Yukon gold potatoes, diced
  • 1 lb ground beef or ground turkey
  • 1 packet taco seasoning
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack or Mexican blend cheese
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • sour cream (for serving)
  • diced tomatoes (for serving)
  • sliced green onions (for serving)
  • jalapeños (optional)
  • fresh cilantro (optional)

Equipment

  • large baking sheet or roasting pan
  • large skillet
  • mixing bowl
  • cutting board and knife
  • measuring spoons

Method

 

  1. Preheat the oven to 425°F (220°C).
  2. Wash and dice the potatoes into bite-sized cubes.
  3. Toss the potatoes with olive oil, salt, and black pepper until evenly coated.
  4. Spread the potatoes in a single layer on a baking sheet.
  5. Roast for 25–30 minutes, flipping halfway, until golden and tender.
  6. While the potatoes roast, heat a skillet over medium heat and cook the ground beef until browned, breaking it apart as it cooks.
  7. Drain excess grease if needed, then stir in the taco seasoning and water according to packet directions. Simmer for 3–5 minutes until thickened.
  8. Remove the potatoes from the oven and reduce the oven temperature to 400°F (205°C).
  9. Sprinkle the taco meat evenly over the roasted potatoes.
  10. Top generously with shredded cheese.
  11. Return to the oven and bake for 8–10 minutes, until the cheese is melted and bubbly.
  12. Remove from the oven and let rest briefly before serving with desired toppings.

Notes

Cut potatoes evenly for consistent roasting and avoid overcrowding the pan. Roast at high heat for crisp edges, and let the cheese melt fully before serving for the best texture.

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