Cheesy Taco Potatoes Recipe

Introduction

Cheesy Taco Potatoes combine crispy roasted potatoes with savory taco-seasoned ground beef and melted cheese for a crowd-pleasing meal. Topped with your favorite taco fixings, this dish is perfect for an easy dinner or a fun party appetizer.

Ingredients

• 1 ½ lbs russet potatoes, scrubbed and cut into small cubes
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• 1 teaspoon salt, adjust to taste
• ½ teaspoon black pepper
• 1 lb ground beef or ground turkey
• 1 packet (1 oz) taco seasoning (or homemade blend)
• ⅓ cup water
• 1 ½ cups shredded cheddar cheese or a mix of cheddar and Monterey Jack
• ½ cup sour cream for topping
• ¼ cup chopped green onions or cilantro
• Optional: diced tomatoes, jalapeños, avocado slices

Instructions

1. Step 1: Preheat the oven to 425°F (220°C). In a large bowl, toss the cubed potatoes with olive oil, garlic powder, onion powder, smoked paprika, chili powder, cumin, salt, and black pepper until evenly coated. Spread the potatoes in a single layer on a parchment-lined baking sheet.
2. Step 2: Roast the potatoes in the oven for 25–30 minutes, flipping halfway through, until they are golden and crispy on the edges.
3. Step 3: While the potatoes roast, heat a skillet over medium-high heat and brown the ground beef or turkey. Drain any excess fat. Stir in the taco seasoning and water, then simmer for about 5 minutes until thickened and flavorful.
4. Step 4: When the potatoes are done, transfer them to a large oven-safe skillet or casserole dish. Evenly spread the taco-seasoned meat over the potatoes.
5. Step 5: Sprinkle the shredded cheese evenly over the top. Return the dish to the oven and bake for 5 minutes, or until the cheese has melted and is bubbly.
6. Step 6: Remove from the oven and top with sour cream, chopped green onions or cilantro, and any optional toppings like diced tomatoes, jalapeños, or avocado slices. Serve warm and enjoy!

Tips & Variations

• Use russet potatoes for crispiness or Yukon Gold for creamier bites.
• Swap ground beef with black beans, lentils, or plant-based meat for a vegetarian version.
• Add diced jalapeños or use spicy taco seasoning to increase heat.
• Try sweet potatoes for a nutrient-packed twist with a subtle sweetness.
• For a breakfast variation, top with scrambled eggs and salsa.
• Double the recipe easily by using a larger casserole dish or sheet pan.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. For longer storage, freeze cooked taco meat and roasted potatoes separately for up to 2 months. Reheat in the oven at 375°F for about 15 minutes for the best texture; microwaving is quicker but may soften the potatoes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen potatoes instead of fresh?

Yes, frozen diced potatoes or hash browns work well. Just keep an eye on them while roasting, as they may cook faster than fresh potatoes.

Can I make this dish ahead of time?

Absolutely. You can roast the potatoes and cook the taco meat in advance, then assemble and reheat the dish with cheese just before serving.

Cheesy Taco Potatoes Recipe

Print Recipe

★★★★★

4.6 from 141 reviews

Cheesy Taco Potatoes is a hearty, flavor-packed dish featuring crispy roasted potato cubes topped with seasoned taco ground beef and gooey melted cheese. This versatile and easy-to-make recipe is perfect for a family dinner, party appetizer, or casual gathering, offering all the bold flavors of tacos in a comforting potato casserole.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Potatoes and Seasoning

• 1 ½ lbs russet potatoes, scrubbed and cut into small cubes
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper

Meat and Taco Seasoning

• 1 lb ground beef or ground turkey (80/20 or 85/15 lean recommended)
• 1 packet (1 oz) taco seasoning (store-bought or homemade blend)
• ⅓ cup water
• ½ cup chopped onion (optional)
• ½ cup chopped bell pepper (optional)

Cheese and Toppings

• 1 ½ cups shredded cheddar cheese or a blend of cheddar and Monterey Jack
• ½ cup sour cream for topping
• ¼ cup chopped green onions or cilantro
• Optional toppings: diced tomatoes, jalapeños, avocado slices, shredded lettuce, salsa, guacamole

Instructions

1. Prepare the Potatoes: Preheat the oven to 425°F (220°C). In a large bowl, toss the cubed potatoes with olive oil, garlic powder, onion powder, smoked paprika, chili powder, cumin, salt, and black pepper until evenly coated. Spread the seasoned potatoes in a single layer on a parchment-lined baking sheet.
2. Roast the Potatoes: Roast the potatoes in the oven for 25 to 30 minutes, flipping them halfway through cooking. Roast until they are golden brown and crispy on the edges.
3. Cook the Taco Meat: While the potatoes roast, heat a skillet over medium-high heat. Brown the ground beef or turkey, stirring to break up the meat. If using, add chopped onion and bell pepper. Drain excess fat. Stir in the taco seasoning and water, then simmer for about 5 minutes until the mixture thickens and is well combined.
4. Assemble the Dish: Once the potatoes are done roasting, transfer them to a large oven-safe skillet or casserole dish. Evenly spoon the taco meat mixture over the potatoes.
5. Add the Cheese: Sprinkle the shredded cheese generously over the top of the meat and potatoes. Return the dish to the oven for 5 to 7 minutes, or until the cheese is fully melted and bubbly.
6. Serve and Garnish: Remove the dish from the oven and top with sour cream, chopped green onions or cilantro, and any additional optional toppings such as diced tomatoes, jalapeños, or avocado slices. Serve hot and enjoy!

Notes

• Frozen diced potatoes or hash browns can be used; adjust roasting time as they may cook faster.
• Make ahead by preparing roasted potatoes and taco meat separately; assemble and reheat with cheese before serving.
• Russet potatoes give a crispier texture; Yukon Golds provide a creamier bite—red potatoes are also acceptable.
• Vegetarian option: substitute beef with black beans, lentils, or plant-based ground meat.
• To increase spice, add diced jalapeños to taco meat or use spicy taco seasoning and hot salsa.
• For larger groups, recipe scales well; use a bigger casserole dish or sheet pan.
• Store leftovers in airtight containers in the refrigerator up to 3–4 days or freeze cooked components separately for up to 2 months.
• Reheat in the oven at 375°F for 15 minutes to preserve potato crispiness; microwaving may soften potatoes.
• Variations include adding black beans and corn, topping with scrambled eggs for breakfast style, using shredded taco-seasoned chicken, drizzling queso instead of shredded cheese, or using sweet potatoes for a nutrient-rich alternative.

Keywords: taco potatoes, cheesy potatoes, baked potatoes, taco ground beef, party appetizer, easy dinner, Mexican-inspired, comfort food