Description
Loaded Cheesy Taco Potatoes are a hearty and flavorful dish featuring crispy roasted potatoes topped with a savory taco filling made from ground beef or a plant-based alternative, black beans, and melted cheddar cheese. This easy-to-make recipe combines bold southwestern spices with creamy cheese and fresh garnishes, perfect for a comforting main course that serves 4.
Ingredients
Potatoes
- 4 medium russet potatoes, scrubbed and cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Taco Filling
- 1/2 pound ground beef or plant-based alternative
- 1/2 small onion, diced
- 1 clove garlic, minced
- 1/2 cup tomato sauce
- 1/2 cup black beans (optional)
- 1/4 cup water
- 1/2 teaspoon onion powder
Toppings
- 1 cup shredded cheddar cheese (or vegan cheese)
- 2 green onions, sliced
- Fresh cilantro, for garnish
- Optional toppings: sour cream or dairy-free yogurt, avocado, jalapeños
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for roasting the potatoes.
- Season Potatoes: In a large bowl, toss the cubed potatoes with olive oil, chili powder, cumin, smoked paprika, salt, and black pepper until they are evenly coated with the spices and oil.
- Roast Potatoes: Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast them in the oven for 25 to 30 minutes, flipping halfway through to ensure they get crispy and golden on all sides.
- Cook Meat: While the potatoes roast, heat a skillet over medium heat and cook the ground beef or plant-based alternative until browned. Drain any excess fat to keep the filling from being greasy.
- Sauté Aromatics: Add the diced onion and minced garlic to the skillet with the browned meat. Sauté for 3 to 4 minutes until the onion becomes soft and fragrant.
- Simmer Filling: Stir in the tomato sauce, black beans (if using), water, and onion powder into the skillet. Let this mixture simmer for 5 to 7 minutes, allowing it to thicken slightly and meld the flavors.
- Combine Potatoes and Filling: Transfer the roasted potatoes into an oven-safe baking dish or skillet, spreading them evenly.
- Add Taco Topping: Spoon the savory taco filling evenly over the roasted potatoes, then sprinkle the shredded cheddar cheese generously on top.
- Bake To Melt Cheese: Return the baking dish to the oven and bake for another 8 to 10 minutes until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove from oven and garnish with sliced green onions, fresh cilantro, and any other desired toppings such as sour cream, avocado, or jalapeños. Serve hot and enjoy!
Notes
- You can substitute the ground beef with any plant-based meat or tofu for a vegetarian or vegan option.
- Black beans are optional but add a nice texture and protein boost.
- Adjust spices according to your heat preference; add cayenne pepper for extra spiciness.
- To make this gluten-free, ensure your tomato sauce and any processed ingredients are labeled gluten-free.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
