Description
These cheesy taco potatoes are a delicious and easy weeknight meal, combining crispy potatoes with seasoned ground beef and melted cheese.
Ingredients
Scale
- 1.5 pounds Yukon gold potatoes, diced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 0.5 teaspoon cumin
- 0.25 teaspoon garlic powder
- 0.25 teaspoon onion powder
- Salt and black pepper to taste
- 1 pound ground beef
- 1 packet (1 ounce) taco seasoning
- 0.5 cup water
- 1 cup shredded cheddar cheese
- 0.5 cup shredded Monterey Jack cheese
- Optional toppings: sour cream, salsa, chopped cilantro, diced avocado
Instructions
- Preheat oven to 400°F (200°C).
- Toss diced potatoes with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper on a baking sheet.
- Roast for 25-30 minutes, or until golden brown and tender, flipping halfway through.
- While potatoes roast, brown ground beef in a large skillet over medium-high heat. Drain excess fat.
- Stir in taco seasoning and water. Bring to a simmer and cook for 5-7 minutes, or until liquid has reduced.
- Remove potatoes from the oven. Top with the seasoned ground beef.
- Sprinkle both cheddar and Monterey Jack cheeses evenly over the beef and potatoes.
- Return to the oven for 5-7 minutes, or until the cheese is melted and bubbly.
- Serve hot with your favorite toppings.
Notes
- For extra crispiness, soak diced potatoes in cold water for 30 minutes before roasting, then pat dry.
- Adjust spice levels to your preference by adding more or less chili powder.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking and Skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 750mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: taco, potatoes, cheesy, ground beef, weeknight, dinner, easy, Tex-Mex