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–+ servings

Cheesy Taco Potatoes

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A delicious fusion of crispy seasoned potatoes topped with savory taco meat and melted cheese. This one-pan wonder combines classic comfort food with Mexican-inspired flavors for a crowd-pleasing meal that comes together in about 30 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes
  • 1.5 pounds 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
  • 0.5 teaspoon ground cumin
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
For the Taco Meat
  • 1 pound ground beef or ground turkey
  • 1 packet taco seasoning (1 oz) or homemade blend
  • 0.33 cup water
For Topping
  • 1.5 cups shredded cheddar cheese or a mix of cheddar and Monterey Jack
  • 0.5 cup sour cream
  • 0.25 cup green onions or cilantro chopped
  • 1 serving Optional toppings: diced tomatoes, jalapeños, avocado slices

Equipment

  • Baking sheet
  • Parchment paper
  • Large skillet
  • Oven-safe dish

Method
 

  1. Preheat oven to 425°F.
  2. Toss cubed potatoes with olive oil and spice blend (garlic powder, onion powder, smoked paprika, chili powder, cumin, salt, and pepper).
  3. Spread seasoned potatoes on a parchment-lined baking sheet, ensuring they're not overcrowded.
  4. Roast potatoes for 25-30 minutes, flipping halfway through, until crispy.
  5. While potatoes are roasting, brown ground beef in a skillet over medium-high heat, breaking it up as it cooks.
  6. Drain excess fat from meat, then stir in taco seasoning and water. Simmer until liquid reduces.
  7. Transfer roasted potatoes to an oven-safe dish, top with seasoned meat, and sprinkle with shredded cheese.
  8. Return to oven until cheese melts.
  9. Serve with sour cream, chopped green onions or cilantro, and additional toppings as desired.

Notes

This versatile dish can be customized with different proteins - try ground turkey for a leaner option or black beans for a vegetarian version. Sweet potatoes or cauliflower can be used instead of russet potatoes. Greek yogurt makes a great substitute for sour cream. Leftovers reheat well and can be stored in an airtight container for up to 3 days.

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