Cheesy Taco Potatoes

Cheesy Taco Potatoes are a delightful fusion of hearty potatoes, seasoned ground beef, and melted cheese, creating a comforting and satisfying dish. This one-pan meal is perfect for busy weeknights, offering a flavorful twist on traditional tacos that the whole family will enjoy.

Why You’ll Love This Recipe

• Quick and Easy: With minimal ingredients and straightforward steps, this dish comes together effortlessly.

• Versatile: Customize with your favorite toppings or add-ins to suit your taste.

• Comfort Food: The combination of tender potatoes, savory beef, and gooey cheese makes for a hearty meal.

• Family-Friendly: A crowd-pleaser that’s sure to satisfy both kids and adults.

• Budget-Conscious: Utilizes affordable ingredients without compromising on flavor.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 pound lean ground beef

• 4–6 medium Russet potatoes, peeled and cubed

• 1 packet (1 ounce) taco seasoning

• ½ cup water

• 1½ cups shredded cheddar cheese (or your favorite melting cheese)

• Optional toppings: sour cream, chopped green onions, diced tomatoes, jalapeños, cilantro

Directions

1. Cook the Potatoes: In a large skillet over medium heat, add a tablespoon of oil and the cubed potatoes. Cook, stirring occasionally, until the potatoes are tender and golden brown, about 10–15 minutes. Remove the potatoes from the skillet and set aside.

2. Brown the Ground Beef: In the same skillet, add the ground beef and cook over medium heat until browned and fully cooked. Drain any excess fat.

3. Season the Beef: Add the taco seasoning and ½ cup of water to the cooked beef. Stir to combine and let it simmer for 2–3 minutes until the sauce thickens slightly.

4. Combine Potatoes and Beef: Return the cooked potatoes to the skillet with the seasoned beef. Stir to mix everything evenly.

5. Add Cheese: Sprinkle the shredded cheddar cheese over the top of the beef and potato mixture. Cover the skillet with a lid and let it sit for a few minutes until the cheese melts.

6. Serve: Once the cheese is melted, remove the skillet from heat. Serve the Cheesy Taco Potatoes hot, garnished with your choice of optional toppings.

Servings and Timing

• Servings: 4–6

• Preparation Time: 15 minutes

• Cooking Time: 25 minutes

• Total Time: 40 minutes

Variations

• Protein Swap: Use ground turkey or chicken instead of beef for a lighter option.

• Vegetarian Version: Replace the meat with black beans or a meat substitute.

• Spicy Kick: Add diced jalapeños or a dash of hot sauce for extra heat.

• Loaded Style: Top with sour cream, guacamole, salsa, or any of your favorite taco toppings.

• Cheese Varieties: Experiment with different cheeses like Monterey Jack, pepper jack, or a Mexican blend.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in a skillet over medium heat until warmed through, or microwave individual portions for 1–2 minutes.

• Freezing: It’s best to freeze the beef and potato mixture without the cheese. Store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating and adding fresh cheese.

FAQs

Can I use a different type of potato?

Yes, Yukon Gold or red potatoes can be used as alternatives to Russet potatoes.

Is it necessary to peel the potatoes?

Peeling is optional; leaving the skin on adds texture and nutrients.

Can I make this dish ahead of time?

Yes, prepare the beef and potato mixture in advance and store it in the refrigerator. Reheat and add cheese just before serving.

Cheesy Taco Potatoes

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• Author: Olivia
• Total Time: 50 minutes
• Yield: 4-6 servings
• Diet: Gluten Free

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Description

Cheesy Taco Potatoes are a delicious, crowd-pleasing dish featuring tender cubed potatoes, seasoned taco meat, and gooey melted cheese—perfect for a hearty dinner, game-day snack, or comfort food fix with a Tex-Mex twist.

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Ingredients

• 1 pound lean ground beef

• 4-6 medium Russet potatoes, peeled and cubed

• 1 packet (1 ounce) taco seasoning

• 1/2 cup water

• 1 1/2 cups shredded cheddar cheese (or your favorite melting cheese)

• 2 tablespoons olive oil (for roasting)

• Salt and pepper, to taste

• Optional toppings: sour cream, chopped green onions, jalapeños, diced tomatoes, avocado, cilantro

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Instructions

• Preheat oven to 400°F (200°C). Toss cubed potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and fork-tender.

• Cook the ground beef in a skillet over medium heat until browned and cooked through. Drain excess fat.

• Stir in taco seasoning and ½ cup water. Simmer for 3–5 minutes until thickened.

• Combine and bake: In a large baking dish, layer roasted potatoes and taco beef. Top evenly with shredded cheese.

• Return to oven and bake for 10 minutes, or until cheese is melted and bubbly.

• Garnish with your favorite toppings and serve warm.

Notes

• Substitute ground turkey or chicken for a lighter version.

• Add a layer of refried beans or black beans for extra fiber and protein.

• Can be prepped ahead and reheated for an easy weeknight dinner.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Tex-Mex