If you’re searching for a soul-satisfying dinner that combines bold Tex-Mex flavors with comforting, cheesy goodness, Cheesy Taco Potatoes are exactly what you need. This crave-worthy dish loads up crispy roasted potatoes with savory taco-spiced meat, a melty blanket of cheddar, and all your favorite fresh toppings—making it not only irresistible but also wonderfully customizable for any weeknight craving or casual get-together.
Ingredients You’ll Need
One of the best things about Cheesy Taco Potatoes is how straightforward the ingredients are—each one playing a starring role in flavor, texture, or bright pops of color! Here’s what you’ll need, with a few tips for extra deliciousness:
- Russet potatoes (1 1/2 pounds, peeled and diced): The fluffy, starchy texture gives a wonderful base that crisps up beautifully in the oven.
- Olive oil (1 tablespoon): Helps the potatoes roast to golden perfection and adds a subtle richness.
- Ground beef or ground turkey (1 pound): Packs hearty, protein-filled flavor—use your favorite or swap for plant-based crumbles for a vegetarian option!
- Taco seasoning mix (1 packet): A fast way to infuse the meat with signature Tex-Mex zest; use your favorite store-bought blend or a homemade mix.
- Water (1/2 cup): Helps dissolve the seasoning, creating a saucy taco filling that won’t dry out your potatoes.
- Shredded cheddar cheese (1 1/2 cups): The magic ingredient for that ooey-gooey, bubbly topping—feel free to go extra-cheesy!
- Sour cream (1/2 cup): Adds a cooling, tangy contrast to the spicy, hearty base.
- Chopped green onions (1/4 cup): Lends a pop of color and fresh bite right before serving.
- Chopped tomatoes (1/4 cup, optional): For a juicy, lightly acidic finish—great for balancing all those rich flavors.
- Salt and pepper to taste: Always essential to season the potatoes and bring every ingredient to life.
How to Make Cheesy Taco Potatoes
Step 1: Roast the Potatoes
Preheat your oven to 400°F (200°C). Toss the diced potatoes with olive oil, a generous sprinkle of salt, and a good grind of black pepper, making sure every piece gets well coated. Spread the potatoes out in a single layer on a baking sheet—no crowding! Roast for 25–30 minutes, giving them a quick stir about halfway. The result? Perfectly golden, crunchy-edged bites ready to soak up all those Tex-Mex flavors.
Step 2: Prepare the Taco Meat
While the potatoes sizzle in the oven, set a large skillet over medium heat. Add your ground beef (or turkey), breaking it up as it cooks until beautifully browned and no longer pink. Drain off any excess fat for a lighter feel. Sprinkle in the taco seasoning and pour in the water, stirring to combine. Let this simmer for around five minutes until you have a savory, slightly thickened sauce hugging every morsel of meat.
Step 3: Layer and Cheese
When those potatoes are golden and tender, gently transfer them to a large oven-safe skillet or a trusty 9×13 baking dish. Spoon the hot taco meat evenly over the potatoes, letting all those juices drizzle into the nooks. Next comes the best part: shower everything with the shredded cheddar, making sure every inch is covered. Pop the dish back in the oven for another 5–7 minutes until the cheese has melted into gooey, bubbling greatness.
Step 4: Finishing and Topping
Once your Cheesy Taco Potatoes are bubbling and irresistible, remove them from the oven. Dollop big spoonfuls of sour cream all over the top, then sprinkle with fresh green onions for a pop of color and gentle zing. If you want extra freshness, scatter some chopped tomatoes over everything. Serve it piping hot—everyone will fight for the cheesiest scoop!
How to Serve Cheesy Taco Potatoes
Garnishes
Garnishing is where you make Cheesy Taco Potatoes shine and bring it to your own style! Classic options are a big spoonful of sour cream (for creamy coolness), plenty of chopped green onions, and juicy diced tomatoes for freshness. If you want to add heat, sliced jalapeños or a touch of hot sauce are fantastic. Avocado slices or guacamole offer creamy luxury and round out the Tex-Mex flavors beautifully.
Side Dishes
Since Cheesy Taco Potatoes are hearty and flavor-packed, keep sides simple: a crisp green salad with a lime vinaigrette is perfect for balance. Corn on the cob, Mexican-style rice, or charred vegetables are also lovely pairings. And don’t forget a refreshing pitcher of agua fresca or iced tea to cool things off!
Creative Ways to Present
For a fun twist, scoop Cheesy Taco Potatoes into small bowls and let everyone build their own with toppings. Turn leftovers into taco-stuffed baked potatoes the next day, or spoon everything onto tortilla chips for a Tex-Mex nacho feast. You can even tuck a spoonful into a warm tortilla for a loaded taco wrap—party food, reinvented!
Make Ahead and Storage
Storing Leftovers
If you somehow manage to have leftovers, Cheesy Taco Potatoes store well covered in the refrigerator for up to three days. The flavors meld even more, making lunch or quick dinners a breeze.
Freezing
Cheesy Taco Potatoes can absolutely be frozen! Cool the dish completely, then portion into airtight containers. Freeze for up to two months. Thaw in the refrigerator overnight before reheating for best texture.
Reheating
Warm leftovers gently in a 350°F oven (covered with foil to keep things moist) until heated through, or pop individual servings into the microwave. Add extra cheese or a splash of water if things look dry—it’ll be just as tantalizing as the first night.
FAQs
Can I make Cheesy Taco Potatoes vegetarian?
Absolutely! Swap the ground meat for black beans, pinto beans, or your favorite plant-based crumbles. You’ll get all of that great taco flavor, with added protein and fiber. Just adjust seasoning to taste and enjoy.
What’s the best potato to use?
Russet potatoes are a top choice for their fluffy interiors and crispy edges, but Yukon Golds also work beautifully for a slightly buttery finish. Just avoid waxy varieties like red potatoes, as they won’t get as crispy.
Can I prep any components ahead of time?
Yes! Dice and roast the potatoes a day ahead, cook the taco meat and refrigerate separately, then assemble and bake with the cheese right before serving. It’s a fantastic way to save time for busy nights or party prep.
Is this dish spicy?
Cheesy Taco Potatoes pack more flavor than heat, since most taco seasoning mixes have mild spice. If you want more kick, use a hot taco seasoning, add chopped jalapeños, or a dash of hot sauce!
What other toppings go well with this dish?
So many! Try shredded lettuce for crunch, sliced black olives for a salty bite, pickled red onions, or fresh cilantro. Anything you love on a taco is fair game here, so make it your own.
Final Thoughts
If you love hearty dinners with lots of flavor and a touch of fun, Cheesy Taco Potatoes deserve a spot on your table soon. Give them a try—you’ll be amazed at how fast they disappear, and how often friends and family ask for them again!
Print
Cheesy Taco Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Tex-Mex
- Diet: Non-Vegetarian
Description
Cheesy Taco Potatoes is a delicious Tex-Mex inspired dish that combines tender roasted potatoes with seasoned ground beef, gooey cheddar cheese, and creamy toppings for a hearty and satisfying meal.
Ingredients
Potatoes:
- 1 1/2 pounds russet potatoes (peeled and diced)
- 1 tablespoon olive oil
- Salt and pepper to taste
Taco Meat:
- 1 pound ground beef or ground turkey
- 1 packet taco seasoning mix
- 1/2 cup water
Toppings:
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 1/4 cup chopped tomatoes (optional)
- Salt and pepper to taste
Instructions
- Preheat oven: Preheat oven to 400°F (200°C). Toss diced potatoes with olive oil, salt, and pepper, then spread on a baking sheet in a single layer. Roast for 25–30 minutes, stirring halfway through, until golden and tender.
- Cook taco meat: While the potatoes roast, cook ground beef in a large skillet over medium heat until browned. Drain excess fat, then stir in taco seasoning and water. Simmer for 5 minutes until thickened.
- Assemble and bake: Transfer roasted potatoes to a large oven-safe skillet or 9×13 baking dish. Spoon taco meat over the potatoes, sprinkle with cheddar cheese, and bake for 5–7 minutes until cheese is melted and bubbly.
- Finish and serve: Remove from oven and top with sour cream, green onions, and tomatoes if desired. Serve hot.
Notes
- You can swap the ground meat for black beans or plant-based crumbles for a vegetarian version.
- Add jalapeños, avocado, or shredded lettuce for extra toppings.
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